About Melissa Hamilton | Christopher Hirsheimer

Melissa Hamilton and Christopher Hirsheimer are the founders of Canal House. Together they create seasonal cookbooks for which they do all of the writing, recipes, photography, design, and production. They’re also 2013 James Beard Foundation nominees for their cookbook, Canal House Cooks Every Day, and for their Bon Appétit video series, “The Seasonal Cooks.” Prior to starting Canal House in 2007, Hamilton worked at Saveur as the test kitchen director and food editor. Hirsheimer is a co-founder of Saveur and served as its executive editor. @canalhouse

A whole grilled beef tenderloin, partially sliced on a wooden cutting board with a knife, meat fork, and twine beside it.

Grilled Beef Tenderloin

“The most tender, buttery steak we’ve ever had.” “Utterly and perfectly indulgent!” “Amazing.” Just some of the accolades folks are heaping on this elegant grilled tenderloin.

A cutting board with lamb chops, some in racks, some sliced, along jus and lemon halves

Grilled Lamb Chops

After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.

Two glasses filled with rhubarb and tequila cocktail with an orange wheel with three more glasses ready to be filled.

Rhubarb and Tequila Cocktail

Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.

A bowl filled with fresh whole milk ricotta and a spoon on the side.

Fresh Whole Milk “Ricotta”

This cheater’s version of the real ricotta deal turns out satisfyingly creamy and rich and is certain to cure your craving. Made from just milk, yogurt, lemon juice, and salt.

Two white plates of braised beef with carrots on top of mashed potatoes.

Braised Beef with Carrots

A sigh-worthy Sunday supper sorta meal that’s inspired by classic French technique yet relies on inexpensive everyday ingredients and takes not much more effort than a PBJ. (Well, a little more effort.)

Prosecco being added to a Prosecco and Aperol cocktail, with two partially filled glasses behind it.

Prosecco and Aperol Cocktail

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That’s what folks are saying about this lovely little cocktail. Cin cin.

Tea sandwiches being assembled with four slices of bread topped with sliced egg, arugula, radish, and prosciutto

Tea Sandwiches

Don’t let the delicate appearance of these little tea sandwiches—just another name for open-face sandwiches—fool you. They’re surprisingly satisfying.

Two cups with scoops of chocolate hazelnut gelato, known as gelato di gianduia, with a spoon

Chocolate Hazelnut Gelato

We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.