I can give you lots of great reasons to whip up a big batch of this delicious concoction; to pay homage to Mardi Gras or Southern food in general, you have a hankering for comfort food, you're cooking for a crowd and you love one-pot dinners.

But my favorite reason - it's EASY. Call me crazy, but that's what you want when you're entertaining right? 

Don't be intimidated by the process of making a roux. You'll read plenty of opinions on techniques and ingredients - some only use peanut oil and others never use butter, some weigh ingredients for 1:1 ratios by volume and some use a dry roux. 

All good reads but the best piece of advice is just take it slow, stir constantly and have extra ingredients on hand in case you scorch it and need to start over. 

I carefully considered recipes from the masters - Paul Prudhomme and Emeril, but ultimately chose this one from Bon Appetit as a rough guide because of the additional herbs and spices. I say "rough" because Gumbo like any other stew can be whatever you like - just seafood, a combination of meats and seafood, strictly veggies - you get the idea.

I added shrimp, lots of garlic and substituted zucchini for the celery and bell peppers and omitted the okra altogether because I only like it fried y'all. Make sure you have a top-quality hot sauce and the file powder on the table as these add a very authentic kick.

Serve with lots of crusty bread, a simple green salad and a fruity rum-based cocktail like a Hurricane to balance the heat and you're channeling The Big Easy without ever breaking a sweat.

Chicken and Sausage Gumbo

Ingredients

SERVINGS: 8–10

• 1 tablespoon kosher salt plus more

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper

• 3 pounds skinless, boneless chicken thighs

• 1/2 cup (or more) vegetable oil

• 1 pound andouille or other spicy smoked sausage, cut into 1/2' rounds

• 1 cup all-purpose flour

• 2 medium onions, finely chopped

• 4 scallions, thinly sliced (white and pale parts separated from dark)

• 2 celery stalks, finely chopped

• 2 green bell peppers, finely chopped

• 2 tablespoons chopped garlic

• 8 cups low-salt chicken broth

• 2 bay leaves

• 1 teaspoon chopped fresh thyme

• 2 cups 1/2”-thick slices fresh (or frozen, thawed) okra, divided

• 1 1/2 teaspoonsWorchestershire sauce

• 1 teaspoon hot sauce (preferably Crystal)

• 1 teaspoon filé powder plus more (optional)

• Steamed Rice

Preparation

• Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.

• Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.

• Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.

• Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

• Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 tsp. filé powder, if using.

• Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.

It all started with an insanely addictive Kale Caesar Salad that I stumbled upon at Market Hall. They makes vats of the stuff and sell out on a daily basis. There have been weeks where I've had to stop myself from going every single day.

If you're craving a crunchy green salad with a twist - this is a good bet and here's a great recipe.

However, if you're looking for something more robust, with the ability to stand alone or accompany your favorite roasted meats - this is a really tasty and EASY option.

I love how the nutty, crunchy flavors of the farro blend with the earthy mushrooms and sweet mellow garlic. And for those of you with your hands on your hips, loudly declaring you hate mushrooms - please try them one more time. I'm like a broken record with this one but I'll say it again - roasting vegetables changes EVERYTHING.

Farro + Roasted Garlic + Mushrooms

Ingredients:

1 lb sliced mixed mushrooms i.e. button, porcini, portobello

10 - 15 cloves of peeled garlic

2 cups of dry farro

5 T olive oil

2 t balsamic vinegar

half bunch of chopped Italian parsley

salt and pepper to taste

Method:

Set oven to 450

Spread sliced mushrooms and garlic on oiled baking sheets leaving lots of room - if they are too crowded or salted during cooking they will release too much water - you want them crunchy not soggy. Roast 30-40 minutes or brown on the edges.

Cook farro according to directions, drain and cool. (I always boil grains, pastas etc in chicken or veggie stock vs plain water).

Combine mushrooms and farro and allow to cool. Whisk oil, vinegar, parsley and salt and pepper together and pour over mixture. Adjust seasonings to taste.

I can't believe how the simple technique of roasting something for 30-45 minutes in a hot oven transforms even the lowliest of roots. Not that I'm calling parsnips lowly, but let's face it, they are a very distance second to that other root vegetable - the almighty potato.

It's recipes like this one, with the peppy sauce, creamy insides and caramelized outside, that could improve that ranking. One of the reasons I love roasting pretty much any vegetable, other than the transforming flavor part, is side-dish preparation does not get any easier. As long as you remember to set a timer you cannot screw this up.

There's nothing wrong with the tried-and-true combo of veggies + olive oil + sea salt + herbs - it literally pairs with everything. But if you're looking to shake it up a bit, this delicious combo from bon appetit should do the trick.

If you need more inspiration to get your roasting on, check out this tasty list. And if you're really smitten with parsnips and need another excuse to cook them - try this one.

Happy Fall.

Spicy Honey-Glazed Parsnips

Ingredients:

• 2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large

• ¼ cup olive oil

• Kosher salt and freshly ground black pepper (This is a good place to throw in a pinch of a fancy sea salt + peppercorn + herb combo)

• 2 chiles de árbol, crushed, or ¾ tsp. crushed red pepper flakes (I substituted Juliet Mae ancho chili pepper because it's what I had on hand)

• 2 tablespoons unsalted butter

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• 2 tablespoons chopped parsley

Preparation:

Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35–40 minutes.

Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

Drizzle chile-honey butter over parsnips and toss to coat, garnish with chopped herbs - parsley or chives will work. Serve immediately!

I promise it's the best one yet - Springtime in a bowl! The barley makes it plenty filling but adding chicken or salmon makes it dinner. You could also substitute farro or pearl cous cous.

I started with this tasty recipe I spotted in the SF Chronicle and made a few tweaks. I used barley because that's what I had on hand, English peas because I didn't have time to shell and blanch fava beans and a Meyer Lemon Vinaigrette because it kicks up the bright flavors big time - especially compared to just olive oil and vinegar.

Spring Greens + Barley Salad

• 2 cups cooked barley (I like the quick-cook brand from Trader Joe's)

• 2 cups frozen peas rinsed and thawed

• 2-3 cups loosely packed arugula

• 1/2 lb fresh asparagus, ends trimmed and cut into 1/4 inch pieces

• 1/2 bunch green onions sliced into 1/4 pieces

• Handful of chopped fresh basil

• 1-2 T lemon zest for garnish

Meyer Lemon Vinaigrette

• 1/4 cup white balsamic vinegar

• Juice of 1 Meyer lemon

• 1 garlic clove minced

• 1/2 teaspoon Dijon mustard

• Dash of agave nectar

• 3/4 cup extra virgin olive oil

• Salt and Pepper to taste

• Blend first 5 ingredients thoroughly and then slowly add oil to emulsify.

Toss all ingredients in a large bowl or roomy platter, garnish with lemon zest and enjoy!

But hey, anything I can get a roomful of veggie-resisting 2nd graders to slam faster than you can say "nutrient rich" deserves a post right?

I keep a box, or five, on hand at all times and I like the Trader Joe's brand. It's super easy and fast to cook - WAY faster than brown or wild rice, and the perfect vehicle for your favorite veggies. It tastes great hot, cold or room temperature and keeps very well in the fridge for that last-minute lunch, and it even has a few grams of protein - a super food indeed.

This salad only has 4 ingredients - 6 counting the lemon zest and vinaigrette. But there's no reason to stop there - roasted butternut squash or cauliflower, legumes, nuts, grilled meats, and cheese would all make fantastic additions.

Eat your veggies!

Roasted Kale + Quinoa Salad

• 2 cups of cooked quinoa

• 1 bunch of fresh kale trimmed, sliced into 2 inch pieces and roasted

• 1/2 cup of dried cherries - cranberries would work too

• 1/4 cup minced fresh basil, parsley or cilantro - a mixture of all 3 if you like

• Zest of 1 Meyer lemon

• 1 cup Meyer lemon vinaigrette

Cook the quinoa per the box instructions. Toss kale in olive oil, spread out on 2 baking sheets and roast for 20-40 minutes in 350 degree oven. Keep a close watch as you do not want the kale to brown. Allow both to cool slightly, prepare the vinaigrette, toss all ingredients together and finish with lemon zest.

Meyer Lemon Vinaigrette

• 1/4 cup white balsamic vinegar

• Juice of 1 Meyer lemon

• 1 garlic clove minced

• 1/2 teaspoon Dijon mustard

• Dash of agave nectar

• 3/4 cup extra virgin olive oil

• Salt and Pepper to taste

Blend first 5 ingredients thoroughly and then slowly add oil to emulsify.

The pumpkin is one of the most ubiquitous and beautiful staples of the season, and while I love displaying and carving them, I don't cook with them nearly enough - until now.

Inspired and armed with this awesome list from Food Network Magazine, I set out to make the perfect pumpkin soup. I did a little test drive on a class full of hungry second graders yesterday for our "Veggie of the Month" lesson (yes, I know it's technically a fruit) and it is definitely a winner!

Now I'll go one better and tell you this recipe was made with CANNED pumpkin! While I love the rich flavor of roasted squash of all varieties, including pumpkins, I don't think it's required for this recipe. Save all that work for dishes where you'll actually appreciate the taste AND the texture.

Pumpkin + Apple + Curry + Bacon Soup

15 oz can pumpkin

4 cups of chicken stock

1 T olive oil

1 large onion diced

1 cup of bacon or pancetta diced

2 large apples peeled and diced

1 garlic clove diced

1 bay leaf

1/2 t pumpkin pie spices

2 T curry powder

4 T maple syrup

Simmer olive oil, onion, bacon, apple and garlic until soft. Add all other ingredients and simmer for at least 45 minutes to meld flavors. Remove bay leaf and blend THOROUGHLY. This is the secret to omitting all the butter and cream in "creamy soups" in my opinion. Return to heat before serving. Salt and pepper to taste. Garnish with roasted pumpkin seeds and rosemary, crisp bacon and sauteed apple chunks, creme fraiche or all of the above.

Now, it's on to a fresh take for chili with this recipe from The Kitchn.

Viva la pumpkin! 

I'll out myself early by saying this is NOT one of those times, and it's not even one of my recipes. Credit goes to my good friend Rebecca at Kitchen Preserve.

I could go on and on about how to make the perfect slow-roast pork, or how to select the best ingredients for the freshest salsa verde. But my conscience won't let me. I must admit that this is one recipe that is so basic and so simple, yet so delicious, it's ridiculous. Absolutely no one can screw this up. I promise.

Now that I have your undivided attention, I'll throw in that you can and actually should use your slow cooker. Please know that I do NOT normally recommend these dinner-wrecking machines. And wait, are you sitting down? You don't need to make the salsa verde - you can simply go buy a jar of your favorite brand. Hallelujah!

But if you insist, here's how to make it from scratch. 

 Pork Chile Verde

3 lbs pork butt cut into 2 inch cubes

6 large green chilies - roasted, peeled and chopped

1 large jalapeno

2 garlic cloves

1 large onion diced

1 large can tomatillos

2 tbs cumin

1 bunch of fresh chopped cilantro

1-2 cups chicken broth

Brown pork on all sides, drain and transfer to slow cooker. Add all other veggies and spice - or jar of salsa, and simmer for 5-7 hours on low or until pork is fork tender. Add salt to taste. Remember too much liquid + meat + slow cooker = potential dinner disaster. Only add enough stock to cover the meat and if you're using store-bought salsa, and I hope you do, add it in the last hour of cooking.

Kick taco night up a notch and serve this with warm tortillas, grilled scallions, fresh cilantro, sour cream and lime wedges, or serve as a piping hot bowl of stew with fresh baked cornbread, or as a hardy appetizer spooned over sopes and garnished with sour cream and cilantro.

For a little twist on the stew idea, try this yummy recipe from Epicurious. 

There are ​several reasons I love this dish and you can probably guess the first one - right, it's filed under one-dish ! No need to repeat myself so I'll move on. The only thing I love more than one-dish meals is spice rubs and when you can combine them both in the same recipe, well that's what I call heaven.

The combination of spices, typical of a Moroccan tangine, are the reason I take liberty with the name of the recipe and one of the reasons I love it so. Perhaps it's the Lebanese in me, but I adore mixing cinnamon with savory warming spices like cumin and coriander. It makes me ​happy from the inside out plus it makes the house smell amazing.

I've read that you can make this in a slow cooker - that's if you trust your slow cooker. I don't trust mine. It has turned too many meals to mush and sent me on too many last minute dinner recovery runs. I'd rather risk burning the house down with this in the oven if I need to go out. But by all means if that works for you - go for it!

Moroccan Chicken for 4

Combine, Rub & Saute:

4 chicken thighs

1 tablespoon olive oil

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1 pinch salt

Add and Saute:

1/2 cup onion, diced

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1/4 teaspoon red pepper flakes

1 cinnamon stick

Deglaze:

1/4 cup dry white wine

1 teaspoon tomato paste

Add & Simmer:

1 cup tomato, chopped

1/2 cup chicken broth

1/2 cup canned chick-peas, drained and rinsed

1/2 cup green olives, pitted and halved

1 tablespoon honey

1 lemon, cut into wedges

1 bay leaf

sauteed chicken thigh

Finish:

fresh parsley, chopped

salt

​Directions:

1. Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.

2. Heat oil in a skillet over medium; add chicken, skin side down, and saute until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T drippings.

3. Add onion and saute 3 minutes.

4. Stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.

5. Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates.

6. Add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.

7. Arrange reserved chicken on top cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20-25 minutes.

8. Finish with parsley and salt just before serving.

9. Serve with pita bread and/or couscous

​

My first encounter with achiote paste - a characteristic seasoning of the Yucatán,
was several years ago at Chef Mateo Granados' wildly popular booth at the Healdsburg Farmer's Market. He's known throughout the area for his inventive catering and "pop-up dinners" and has since opened Mateo's in Healdsburg which is definitely worth a visit.

His taco recipe is still my favorite - something about the lemon juice and marinating overnight that makes the meat - it's just as good with beef or pork, super juicy and fork tender. Pickled red onions are a great condiment but I also like to add grilled scallions.

Enjoy!

Yucatan-Style Grilled Chicken (Gallina con Achiote) Serves 4

This recipe provides enough marinade for a whole chicken cut into serving pieces, although Granados prefers to use leg-thigh quarters. He removes the thigh bone before marinating, an optional step. Grilling the chicken slowly over indirect heat produces a crusty skin and juicy interior.

• 4 chicken leg-thigh quarters
• 1/2 cup achiote paste (see Note)
• 1/2 cup fresh lemon juice
• 1 tablespoon + 1 teaspoon sea salt
• 2 tablespoons extra virgin olive oil

For serving

• Hot tortillas
• Pickled red onions
• Shredded romaine lettuce or cabbage
• Sliced radishes or tomatoes

Instructions: Put the chicken parts in a non-reactive container, such as a glass baking dish. In a small bowl, combine the achiote paste, lemon juice and salt and use your fingers to blend the mixture until it is smooth. Strain the mixture through a fine sieve over the chicken, then turn the chicken in the marinade to coat all sides. Cover and refrigerate for 24 hours, turning it in the marinade halfway through.

Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. Create an area for indirect grilling: if cooking with charcoal, bank the coals under one-half of the grill rack or make a ring of coals with a bare space in the center; with a gas grill, leave one burner unlit. Remove the chicken from the marinade to a platter. Drizzle with the olive oil and rub the oil evenly over the chicken parts with your hands.

Place the chicken on the grill, skin side down, over indirect heat. Cover the grill, leaving vents open. Cook, turning once, until the chicken is appetizingly browned on both sides and no longer pink at the bone, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.

To serve, wrap some grilled chicken in a tortilla with any or all of the accompaniments.

Note: Achiote paste is available at Mexican markets.

My favorite variation on this theme usually involves tomatoes but I've made that so many times I need to give it a rest. I found this combination of roasted grapes, thyme and cheese very appealing and started with this recipe from Alexandra's Kitchen. 

Of course, I made a few tweaks because sometimes I can't help myself - either that or I simply cannot follow instructions​. Roasting the grapes really brings out the sweetness, which made me think that a more savory contrast would be nice so I added a handful of garlic cloves and mixed in a creamy blue cheese with the ricotta.

For the bread, I simply toasted it in the oven. If you have the time though, I think you should grill it like Alexandra - it adds a lot of flavor and the fancy factor is quite high with those beautiful grill marks.

• lb of seedless grapes
• handful of garlic cloves peeled
• olive oil
• kosher salt
• 5-6 fresh thyme sprigs
• 1/2 cup fresh ricotta + 1/2 a creamy blue cheese like Gorgonzola whipped together
• good rustic bread, sliced into 1/2-inch thick pieces

1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.

2. Meanwhile, heat a grill or grill pan to medium-high - or toast in the oven. Brush the bread with olive oil. Grill until nice and toasty. Rub with clove of garlic.

In fact, my husband went on record as saying​ - "This has to be one of the top 5 best (maybe 3) meals my wife has ever made." People I have been cooking for this man for 20+ years - he has had a lot of dinners to rank and so have I - trust me when I say this one is up there.

I promised you tasty recipes for entertaining - that are not precious or fussy, and this one from Food & Wine knocks it out of the park. If you have all day, by all means don't let me stop you from whipping up a little Coq au vin. But if you have carpool, homework, soccer and piano practice times 2 and only about an hour to whip up dinner for 10 then make this.

Spoon it over pasta​ (I used egg noodles), mashed potatoes or rice, serve with a salad, crusty bread, a good bottle of wine and you're done.

Chardonnay-Braised Chicken Thighs with Parsnips​

1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 8 medium chicken thighs (about 2 3/4 pounds)
4. Salt
5. Freshly ground black pepper
6. 1/4 cup all-purpose flour
7. 4 small shallots, peeled and quartered
8. 1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
9. 1 rosemary sprig (about 6 inches)
10. 1 cup California Chardonnay or other dry white wine
11. 1 1/2 cups low-sodium chicken broth
12. Chopped flat-leaf parsley, for garnish

Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.

Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.

Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

​

I typically avoid precious food for entertaining, especially for large groups, as it's just too time consuming. And slicing up dozens of consistent little squares of melon, cucumber and cheese and then carefully skewering and garnishing is definitely veering towards precious. So much so, in fact, my 10 year old son, who is mostly unfazed by anything that happens in the kitchen actually said - "wow Mom, that sure is fancy"!  

Every rule has an exception and fancy food has its place - like, for instance, when your guest list is short and one of them is a chef​. But if you don't do fancy no matter who's coming for dinner, these ingredients will taste just as good tossed together and served as the salad course - perhaps add a handful of mache lettuce and a simple vinaigrette instead of the balsamic.

If fancy is your middle name and time consuming isn't an issue, then by all means bust out some mini cookie cutters like these and go crazy!

Melon + Cucumber + Feta + Mint Skewers​

1/4 small, seedless watermelon sliced into bite-sized squares​

1 seedless cucumber peeled and sliced into bite-sized pieces similar in size to the melon​

3-4 oz brick Greek feta​ in brine, again sliced to match the size of the other ingredients

20 small mint leaves and 20 skewers​

​A nice aged balsamic vinegar and eyedropper if you have them on hand or this balsamic glaze from Trader Joe's.

Slice, assemble or toss all of the ingredients and serve IMMEDIATELY - you want everything ice cold and crunchy.

While not exactly one pot, this recipe is close enough because a key part of it, the flageolet beans, must be made ahead - 2 days to be exact so plan accordingly.

You might be tempted to use canned beans and that's okay if you're seriously pressed for time and you choose a quality brand like this one - this is about boosting your love of gatherings, not squashing it. But with that said, I HIGHLY recommend taking the steps to use the dried beans for this recipe and I love the Rancho Gordo brand.

Once the beans are soaking and the pork is marinating, you can focus on​ pulling the other elements of this yummy dinner together. I recommend a big loaf of crusty bread - get the good stuff, and a heaping green salad - perhaps with pears or nectarines to cut the richness of the main dish. 

For an appetizer, you can whip up these slow-baked tomatoes for an easy twist on bruschetta and omit the need to add tomatoes to the main dish - just spoon it on as a tasty garnish. And of course, you'll need a signature cocktail. I think the maple syrup in this one is a nice complement to the pork or if you're looking for something lighter try this one.

​Grilled Pork Tenderloin With Creamy Flageolet Beans, Cherry Tomatoes & Tarragon

Serves 8​

• 1 pound dried flageolet beans
• 1/2 large onion, root end intact
• 1 large carrot, in 4 pieces
• 1 large celery rib, in 4 pieces
• 4 whole garlic cloves, peeled
• 6 sprigs fresh thyme
• -- Kosher or sea salt, to taste
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 2 cups halved cherry tomatoes
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped Italian parsley
• Pork
• 6 sprigs fresh thyme
• 1/2 cup kosher or sea salt
• 1 1/2 teaspoons coarsely cracked black peppercorns
• 4 juniper berries
• 2 cloves garlic, peeled and smashed
• 2 quarts boiling water
• 2 pork tenderloins, about 1 1/3 pounds each
• -- Extra virgin olive oil

Two days ahead: Soak the beans overnight in water to cover generously.

One day ahead: Drain and transfer the beans to a large pot. Add 2 1/2 quarts cold water. Bring to a simmer over moderate heat, skimming any foam. Add the onion, carrot, celery, whole garlic cloves and thyme sprigs. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the beans are tender, 45-60 minutes, adding water and cooking longer, if necessary. Season with salt. Let the beans cool in the broth. Cover and refrigerate overnight.

To finish the beans: Heat the olive oil in a large pot over moderate heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and season with salt. Cook for about 2 minutes, stirring occasionally, just until they soften slightly. Do not let them collapse.

Drain the beans, reserving the broth and discarding the onion, carrot, celery and thyme sprigs. Add the beans to the pot along with enough of the bean broth to moisten them well. Stir in the tarragon and season with salt. Simmer gently for about 10 minutes to blend the flavors, adding more broth if necessary. The beans should be creamy, but not soupy. Taste and adjust the seasoning.

If possible, let cool for a couple of hours or refrigerate overnight. Reheat to serve, stirring in the parsley just before serving.

For the pork: Put the thyme, salt, peppercorns, juniper berries and garlic in a bowl. Add the boiling water and stir to dissolve the salt. Cool completely. Remove the silverskin from the tenderloins, then place the tenderloins in a non-aluminum container. Cover with the cold brine. Cover the container and refrigerate 4-8 hours.

To grill: Remove the pork from the brine. Pat dry, then rub all over with olive oil. Turn under the smaller, thin "tail" portion so it doesn't overcook, and secure with kitchen twine. Let sit while you prepare the grill.

Prepare a moderate charcoal fire for indirect grilling by banking the hot coals on both sides of the grill, leaving an area in the center with no coals underneath. Alternatively, preheat a gas grill to medium, then turn off one of the burners to create an area for indirect cooking.

Sear the pork on all sides directly over the coals or flame, then move to indirect heat, cover the grill, and continue cooking until the internal temperature reaches 140° on an instant-read thermometer, about 20 minutes, depending on size of the tenderloins. Remove to a platter and let rest 5 minutes before carving.

With this recipe, you literally toss 4 ingredients in a baking dish - choose one for oven to table like this one from Dragon Flameware, pour a glass of wine and walk away from the oven for an hour. When you return, make sure you resist that nagging urge to get your Martha on by assembling individual appetizers​. Simply lay out some crusty baguette slices, a creamy goat cheese and a knife and move on to your next course, or your next glass of wine.

Another host-friendly feature, apart from everything, is it's equally delicious hot, warm or room temp so there's no stressing out about the timing. It's also a great way to spice up your main dish so make extra to spoon over pasta, polenta or pork tenderloin.

​​Ingredients:

1 1/2 lbs cherry tomatoes or 1 1/2 lbs grape tomatoes

1/3 cup extra virgin olive oil

7 garlic cloves, peeled, split lengthwise and green shoot removed

1 bunch fresh mint, trimmed

1 1/2 teaspoons coarse or flake salt

1 teaspoon fresh ground black pepper

toasted slices of rustic bread

goat cheese (optional)

Preparation:​

1 - Preheat oven to 325 degrees F. Wash and drain tomatoes well. Pat dry with paper towels.

2 - In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.

3 - Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.

4 - Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings. Recipe from Better Homes and Gardens. 

Summer  was one of four books in a seasonal series featuring the flawless recipes of Joanne Weir. She has her own cooking show, published numerous books, hosted cooking classes around the world and opened a pretty happening Mexican restaurant in Sausalito - she will laugh when she finds out I'm STILL dragging these books out.  But hey, making beautiful but tasty food is no laughing matter - especially when the recipes are as reliable as hers.

Apart from just looking incredible​, this dish fits my other criteria for easy entertaining. There's a "can be made ahead" option - the dressing. Otherwise, you only need a few outstanding ingredients and a couple of minutes to throw it all together.

I say forget all that fussing over time-consuming canapé. It's a lot more fun to spend your time choosing that just right piece of jewelry for your event!

Ingredients:

• 1/3 cup crème fraîche
• 2 tsp. chopped fresh mint, plus mint sprigs for
    garnish
• 2 tsp. fresh lemon juice
• 2 to 3 tsp. milk
• Salt and freshly ground pepper, to taste
• 12 ripe figs, a single variety or a mixture
• 6 oz. St.-André or other triple-cream cheese,
    such as Explorateur, cut into 12 wedges
• 3 oz. thinly sliced prosciutto

Directions:

In a small bowl, whisk together the crème fraîche, chopped mint, lemon juice and as much of the milk as needed to form a thick, creamy consistency. Season with salt and pepper.

Halve the figs and arrange them on individual plates or a platter. Intersperse the wedges of cheese among the figs. Drape the prosciutto around the figs and drizzle with the crème fraîche mixture. Garnish with mint sprigs and serve.

The primary reason I love this dish is the way it looks - and everybody knows presentation is EVERYTHING right? Well, not really. Quality ingredients, great flavors and recipes that actually work rank up there too.

But fancy presentation is fun - especially when you can resist your Martha-like ways and make it easy. For me, the key to maintaining a cheery, no-sweat demeanor at dinner parties is selecting recipes that include this phrase at least once - "can be made ahead".  

In this case, making the Beurre Blanc an hour or so in advance and holding it in a double boiler is pure genius. Even if I've made a sauce a 100 times, I don't like to try it with 10 people standing around the stove. Seriously, nothing robs me of my pleasing disposition faster than broken cream.

The other elements of this dish are extremely simple by comparison and I think that's why the fancy presentation part is both doable and worth it. The tapenade can and should be made ahead - the flavors need time to marry, and basically all you need to do to the Halibut is avoid overcooking it.

Roasted Halibut with Beurre Blanc from Preston Clark formally of El Paseo​

Serves 6​

Ingredients:

• Tapenade:

• 1/2 cup pitted Nicoise olives

• 1/2 to 1 tsp Meyer lemon juice, to taste

• 1/4 bunch chives, finely chopped

• 1/4 bunch parsley, finely chopped

  ​

• Beurre Blanc:
  

• 1 to 2 tsps olive oil

• 3 large shallots, peeled and thinly sliced

• 1 bay leaf

• 3 sprigs thyme

• 1/2 cup dry white wine

• 1/2 lb cold unsalted butter, cut into small cubes

  ​

• Halibut:

• 1/2 cup all-purpose flour

• Kosher salt and black pepper, to taste

• 6 skinless halibut filets, about 6 ozs each

• 1 to 2 Tbsps vegetable oil, or more as needed

• 2 Tbsps unsalted butter

• 1 clove garlic, hand crushed with skin still on

• Minced parsley and snipped chives, to garnish

  ​

Preparation:

1. For the tapenade: Rinse and finely chop the olives. Place them in a mixing bowl and combine with the lemon juice, chives, and parsley. The tapenade can be made a day ahead.
2. For the beurre blanc: Heat the oil in a medium, nonreactive sauce pan over low heat; add shallots and cook, stirring, until slightly translucent. Add bay leaf, thyme and wine; cook until nearly evaporated, then remove from heat. Strain out the solids while pressing with a wooden spoon; discard the solids, then return liquid to the pan. Whisk in the cold butter, one piece at a time, until completely incorporated. The sauce can be made a little ahead and kept warm by putting the pot in a pan of hot water.
3. For the halibut: Preheat the oven to 375 degrees. Put the flour in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Add 1 tablespoon oil and the butter to a large oven-proof skillet set over medium-high heat. When the skillet is hot, add the fillets and cook until browned on one side, 2 to 3 minutes; do in batches, using more oil, if necessary. Return all fish to the pan, cooked side up; add the garlic and thyme, and place in the oven. Roast until the fish is just cooked through, about 10 minutes - less if the fillets are less than 1-inch thick.
4. Spoon 2-4 tablespoons beurre blanc around the fish. Top with a spoonful of olive tapenade on top; garnish with fresh parsley and chives.

​This is a Barefoot Contessa recipe and her quote below points out one very important feature for easy entertaining in my opinion - the ability to do at least a portion of the dish in advance. It's the difference between actually enjoying your event vs slaving your way through it.

"I blanch the green beans and make the gremolata in advance, storing them separately in the refrigerator. Then, just before dinner, I'll reheat the beans and toss on the gremolata." —Ina Garten

With that said, I also like this side dish because it's great hot, cold or room temp. The gremolata would be just as tasty on other veggies like - broccoli, roasted cauliflower or potatoes, and you can change up the other ingredients - orange zest in place of lemon, rosemary instead of parsley or almonds instead of pine nuts.​

Makes 4 to 6 servings

Ingredients

• 1 pound French green beans (haricots verts), trimmed
• 2 Tbsp. pine nuts
• 2 tsp. minced garlic (2 cloves)
• 1 Tbsp. grated lemon zest (from 2 lemons)
• 3 Tbsp. minced fresh flat-leaf parsley
• 3 Tbsp. freshly grated Parmesan cheese
• 2½ Tbsp. good olive oil
• Kosher salt
• Freshly ground black pepper

Directions

Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp. Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.

Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.

To make gremolata, toss garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

When ready to serve, heat olive oil in a large sauté pan over medium-high heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with ¾ tsp. salt and ¼ tsp. pepper to taste and serve hot.

Ooh la la is right!

Seriously, these icing appliques are one of the best things that could happen to a time-strapped, style-conscious hostess.

Bake, or better yet, buy plain frosted cakes or cupcakes, add one of these stunning designs and voilà! Suddenly you're channeling Martha Stewart without even breaking a sweat.

Ticings, the makers of the original peel-and-press edible icing decoration, has a great selection of artist-designed series or they can help you customize your own individual designs.

Talk about icing on the cake!

I love this dinnerware. It is pure and simple –  rich and exotic all at the same time. These traditional black clay dishes are widely used in Columbia and have been for centuries. The deep black color and satin finish are achieved without the use of glaze but rather an ancient “smoking” process – and it feels great too. And the fact that it’s lead-free, non-reactive, non-toxic and oven, stove top, and microwave safe means you’ll actually use it.

Go here to buy it.

Go here for one of my favorite recipes to serve in it - Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables by Michael Chiarello.

Go here if you like the sound of Michael Chiarello's recipes, you love to eat but you don't like to cook.