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

The coleslaw at Shady Glen dairy store is almost as legendary as their cheeseburgers. In this copycat version, finely minced cabbage melds with a smooth, creamy, tangy/sweet dressing.

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.

Vivid green broccoli and curls of sunny lemon are sprinkled with crunchy toasted pecans and bathed in lemon butter, for a side dish worthy of a perfectly cooked steak or roast chicken.

Cream of Broccoli soup is thick and warming with florets of fresh broccoli floating in a rich broth flavored with fresh herbs and warm spices.

A popover’s hollow center is begging to be stuffed with creamy scrambled eggs and silky spinach. A sprinkling of cheese and a minute under the broiler turn this simple combination into a spectacular brunch dish or light supper.

Why have cheese and crackers when you can have crackers made out of cheese?  Buttery, flaky, and tangy from aged Gruyere, these crackers are enough all by themselves.

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

Tender, egg-y homemade pasta dough will elevate lasagna or fettuccine to new heights, and it’s the only way to make filled pastas like ravioli and cannelloni at home.

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