Anyone can make a beautiful, sturdy, flaky crust and feel like a Michelin-star chef (at least until the pie is gone or your friends leave).

When the heat index hits 106º F, salads and cold foods are all I want. During summer, any grain served cold with fresh vegetables and a homemade vinaigrette is a winner.

Hearty and light, the combination of sausage and sunny aromatics like fennel and peppers can supply a satisfying summer supper without turning your kitchen into a sauna.

A luxurious way to celebrate the ones you love, this French toast is balanced with tangy cream cheese and pan-fried in salted butter for a real breakfast party.

There’s something very unassuming about green bell peppers; but when roasted and stuffed, they more than transcend their humble reputation …

Ragù or ragoût - does it really matter if it tastes good? Both are stew-like and saucy. This one has pork and dances over thick, tender tagliatelle …

Perfectly fried shrimp, chewy-flaky New Orleans French bread, cold draft beer, and a little muddy water ... some of the best things in life are just a ferry ride away …

These delicate jewels were inspired by a recent visit to Lilette in New Orleans. I can’t say I ever thought I’d fall in love with a beet, but I think it’s happening.

Perfectly distributed dressing, equally sized bits of delicious vegetables … in my humble opinion, why would you ever NOT chop a salad?

Pizza dough is inexpensive and very easy to make. It’s a great excuse to have a party and can accommodate almost anything as a topping …

A quick, weeknight meal comes together fast over high heat. Cabbage is the star here, second only to the dressing - a great addition to your pantry arsenal …

Something magical happens when the remnants of one meal become the foundation of another. Leftover ham hocks breathe life-eternal into a big pot of red beans …

Some days just arouse a distinct desire to plunge into the nearest available sofa and consume pasta and cheese. Why not make it the best thing to hit your mouth all week?

Anything that’s almost a third butter has to taste good and is worth a weeknight rendezvous with a mixer and an oven. It might even rekindle long lost affection for baking.

This stew is almost Irish because... well... WE are almost Irish. Using lamb instead of its older counterpart, mutton; would certainly draw the ire of our Irish counterparts.

Okay, perhaps save a few for making eggs (and thus, more chickens) - but I promise you won’t regret the ones you do roast.

There’s nothing quite as satisfying as making homemade tomato sauce except maybe eating homemade tomato sauce, especially if someone else makes it.

I hope this technique will make lovers out of the most vehement veggie haters. You might think you don’t like cabbage or cauliflower, but trust me on this one.