Q: For the next few weeks, I'll be working four hours from home and staying in a hotel with no refrigerator, though I will be coming home on weekends. Do you have any suggestions for non-perishable, non-refrigerated, no-cook healthy food that I could make instead of eating out every meal?

Every dip, like every food, has a season. So if warm, oozy baked brie is just the thing for winter, what's the best dip to serve come spring? Well, it should be cool and refreshing, and desperately crying for the attention of some crunchy, fresh from the farmers' market crudité. This creamy Parmesan dip — an ode to Caesar dressing — does just that, and more! 

For me -- and for many Southerners, I presume -- Easter is the first real mark of spring. We dress our houses and tables (and even ourselves) to impress, pulling out all the stops from the freshest flowers to the fanciest flatware. We join together to celebrate a time of joy, renewal, and life. And then we eat! Here's a look back at my own Easter weekend celebration, with a recipe for a classic Southern ham, warm and glossy with a mustard glaze.

You may be thinking that a recipe for a thick, hearty soup is a bit odd considering that yesterday was the first day of spring. But this Spanish bean soup is not just any soup. Rather, it is a soup sent straight from the soup gods (if the soup gods took the form of my future mother-in-law).

More

When I think about throwing a dinner party, especially a big one like this polenta supper I'm sharing with you this week, my thoughts immediately go to: What can I make ahead? Last week, I had an easy answer: a shredded, succulent mess of beef braised in red wine and tomatoes, falling apart in its juices. It's a terrific make-ahead dish, since like most braises, this beef gets better overnight, and takes all the stress of a main dish off your hands entirely. Sound good? It gets better. 

Is it any wonder why we are crazy for canning jars? They are cheap, easy to find and leak-proof. They can be frozen, microwaved (minus the lids, of course) and even baked in the oven. And they make great containers for lunches prepared in bulk, individually portioned, and stored in the refrigerator or freezer, so it's easy to grab a wholesome, homemade meal on even the busiest afternoon.

Have you ever tried making your own crackers? Your very own crispy, crunchy, seed-topped crackers? My recommendation: try it. Definitely. Crackers are surprisingly easy to make at home with just five basic ingredients, a rolling pin, and a baking sheet. Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and dinners all week long.

Do you get stumped for good lunch ideas, falling back on the same unsatisfying sandwiches and cans of rewarmed soup? So do we. So let's talk about some fresh options, like a grain salad tossed with creamy bits of avocado, and whole wheat wraps filled with sweet potatoes. Let's consider this hearty roasted broccoli soup that doesn't come from a can and an extremely tasty chickpea twist on the classic tuna fish sandwich. We have a  whole month's worth of work-week lunches up for grabs today — which one will you be making first?

Goulash. Just saying it sounds funny, right? But what exactly is it, anyways? Well, it really depends on who, or where, you ask. As for my version, I may not be able to claim its history or origin, but I can definitely claim it as delicious. That's good enough for me! More

You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make.