Rice

This is a great date meal for your Lamb Chop, Sweet Pea, or Honey Pie. No need to worry about dessert—you’re it!

This dish is what I call a “Retro Metro.” Back in the day, Chicken Divan—poultry, poulet sauce, broccoli, and mushrooms—was a continental cuisine staple. As a special treat, my mom would take me to NYC to the Magic Pan for Chicken Divan Crepes. This is an easy cosmopolitan update on the classic. The broccoli is swapped out for asparagus and the preparation time is reduced. Enjoy!

For me, this is chicken and rice recipe number 14,655. And for you?

This is my chicken and rice recipe number 14,654. But, this one is as colorful as it is flavorful!

I’m always trying to come up with yet another version of chili and yet another chicken dinner. Here’s both in one meal in another new way.

This one reminds me of the California surfer scene. It’s a way-cool mega-rito, dude!

Sweet and simply delicious, this dish is a real mild-child, for nights when you feel less than wild.

This is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done.

John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch—more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)

This meal is a lazy-man’s version of paella. (But we lazy, big-mouthed, big-appetite girls can dispatch this dinner pretty easily, too!)

Remove the seeds from only half the jalapeño pepper. The heat lives in the seeds and this dish is a balance of heat with sweet.

When it comes to this one-pot wonder, even Campbell’s never made it this good! Use a large, deep-sided skillet or medium soup pot for this recipe.