Parsley

To top baked fish fillets, scallops, shrimp, or chicken breasts

If you are looking to save a few bucks and a little time, you can buy 2 pounds of pepper steak strips and cut that into bite-size pieces. The beef won’t be quite as tender but the flavor will be great.

This dish makes a perfect side for a simple grilled steak any time of year. With the Surf and Turf Salad it’s a knockout!

This one is for Howard Stern. Howard loves the ground turkey. Here ya go, baby!

I admit, toasting the bread cubes is the hardest part of this recipe for me. I burn a lot of bread, often. Use your favorite method for remembering: the rubber band around the wrist, a timer, or assign someone in the house to stand guard at the oven. (I use John.) It’s always such a drag to have to do a “do over” when it comes to making croutons. It’s humbling.

This is a real-deal, square meal (that is, one you might find in a restaurant on a square in Barcelona!).

When they’re made with 99 percent lean ground turkey breast, these burgers are a figure-friendly way to enjoy a sausage sandwich.

Nutty toasted garlic and sweet peas? Oh, my! I could eat the whole potful myself, then drift off into sweet dreams!

This meal is a combo of two favorite preparations: francese and piccata. Francese are egg-battered cutlets or fillets, and piccata are simply flour-dredged or plain cutlets or fillets sautéed with lemon and wine. I was never good at making decisions, especially regarding dinner, so I made up this two-for-one dinner. Serve with wilted fresh spinach or green salad.

Chimichurri is a South American herb condiment served with meats. This version, with horseradish, is my twist. Serve with steamed broccoli, broccolini, or green beans, your choice.