Fry

Feel free to swap out the green vegetable for whatever looks good. My husband, John, loves salami and really all pork in general. The only thing he likes better is a meal like this one, which combines pork and crispy salami-topped side dishes!

Wow! Is this one a looker!

Wild Alaskan canned salmon is a great staple to keep on hand—it’s packed with good nutrition and calcium. This is my favorite way to use it, but also try it scrambled up with eggs and sweet peas, or tossed with some cream, pasta, and fresh dill or tarragon. It’s so versatile!

Here’s an easy B, L, or D (breakfast, lunch, or dinner) that you won’t find on any take-out or diner menu!

This one is a B, L, D: good for breakfast, lunch, or dinner. It’s easy to adjust to make a single serving; I often opt for eggs if I am cooking for just myself. Migas in soft tortillas is a favorite dish in Austin, Texas, and now it’s a favorite of mine. When I am home alone I put Bob Schneider, my favorite Austin musician, on my stereo and invite him to sit down to share my migas. I end up eating his, since my imaginary boyfriends eat light!

Recently I went with some close girlfriends to Nova Scotia. There’s a lot more than lox going on up there! At the Normaway Inn on Cape Breton Island our favorite meal was brunch; this is my version of their Eggs Benedict. It’s good for B, L, or D—breakfast, lunch, or dinner!

Serve with steamed broccoli or asparagus.

This is a B, L, or D: Breakfast, Lunch, or Dinner recipe.

Another B, L, or D meal: good for Breakfast, Lunch, or Dinner.

You’ve heard of everything bagels—why not everything chicken! These are great hot or cold, for picnics or tailgate parties with cut raw veggies.

Yup, this was a really good idea. Serve with oil-and-vinegar dressed slaw salad.

Ah, April in Paris! Word of advice: pack a parka! I have been in France twice in April, once to Paris, once to Bordeaux. Twice I froze. Oh, well. The hot ham and cheese tastes better then.

Serve with chopped raw vegetable salad and fancy store-bought chips of choice.

Australia has these cool meat pies made of pastry crust stuffed with a slowly simmered, finely ground meat mixture. The pies can be topped with ketchup, and man, are they good! They taste like a ritzy version of a sloppy Joe. This is my sped-up version of a down-under favorite. Serve the pies with a green salad.

Here’s another meal that’s good for B, L, or D: Breakfast, Lunch, or Dinner. This one is for my gran’pa.