An easy method for perfectly cooked hard boiled eggs, plus basic recipes for egg salad and deviled eggs.

Get your veggies and then some in this thick and hearty minestrone soup, crammed with nine varieties of vegetables plus pasta and savory chicken meatballs in a flavorful broth perked up with V8.

There’s no rabbit in this rice. It’s named for Welsh Rabbit, the thick, tangy Cheddar cheese sauce that usually gets ladled over toast like a cheese fondue that’s escaped from the pot. I’ve replaced the toast with a medley of crisp-tender roasted vegetables on a bed of nutty brown rice.

Crispy, pan roasted fish is coated with a spicy rub and topped with a cool, refreshing, tropical fruit salsa.

The olives may be missing from this Not Quite Nicoise Salad, but it’s still got plenty going on, with tuna, egg, potatoes, green beans, and a zingy Dijon-spiked dressing.

Soft baby greens topped with slices of tender chicken, crumbles of tangy goat cheese, chewy dried cherries, crunchy walnuts and a drizzle of syrupy fig vinaigrette.

Vinaigrette is the perfect recipe for riffing.  Start with the basic recipe and then try one of my variations, or make up your own.

Once you see how easy it is to make your own tart, rosy-pink, cinnamon-spiced applesauce, you’ll never buy another jar.

A pot of coffee, this crunchy, not-too-sweet Maple Nut Granola, some thick Greek yogurt and fresh berries equals the best continental breakfast ever.

For a fireside lunch on a blustery fall day, winds howling and leaves swirling, try this thick and smoky-tasting soup, preferably with a chunk of bread still warm from the oven.