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An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Kale and Prosciutto-Wrapped Chicken, to desserts such as Chamomile Flan, the dishes are seasonal classics with a twist. Her meals are vegetable-forward and always appealing. Filled with practical tips and Susan\\u2019s \\u201cget-ahead\\u201d cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests.

SUSAN SPUNGEN is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It\\u2019s Complicated, and Eat Pray Love. She is the author of Recipes: A Collection for the Modern Cook, What\\u2019s a Hostess to Do?, and Short Stack Editions\\u2019 Strawberries. She also co-authored Martha Stewart\\u2019s Hors d\\u2019Oeuvres Handbook, which was a bestseller. She lives in New York City and East Hampton, New York.

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