It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
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It's January, which means we are all craving food that is a little lighter, a little healthier, and a little more in line with the way we've resolved to eat this year. But at the same time, it's January and when we're wrapped up in sweaters and blankets, it's comfort foods we're dreaming about. That's where this recipe comes in. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream. More

If you've avoided cooking beans at home because you've heard that they are troublesome, finicky, or complicated, it's time to leave that behind. Cooking beans is no more bother than filling a pot of water and letting it simmer happily on the back burner all afternoon. In fact, that's basically all it is. Ignore the naysayers; it's time to cook some tasty, creamy, totally tender beans at home. More

In my small Alabama hometown, a restaurant lives and dies by its chicken salad recipe. Heaven help the one that decides not to include the Southern staple on its menu. For the local "ladies who lunch" crowd, it is practically a food group, and it should not to be taken lightly. More

It is easy to see why cooks love breakfast casseroles. They can be made ahead. They are hearty and satisfying. They handily serve a group. It's the name that trips us up. People are leery of casseroles, which is why I prefer to call this, my signature crowd-pleasing brunch bake, a savory bread pudding.

A casserole by any other name is swell to eat. More

Ah, the respite between Christmas and New Year's — offering up at least one day free to lollygag and lounge about. Sipping a warm beverage that's not in a to-go cup. Perusing the paper beyond the headlines. Savoring a leisurely breakfast whenever you get around to it. More

There is entertaining, and there is entertaining. I hosted a formal cocktail party this past weekend for over 40 of my friends, with my event proving to be the latter. The dress code called for "sparkly attire", and I donned my mother's black velvet vintage couture dress, paired with big hair and lots of costume baubles! In keeping with a retro theme, I pulled out all of the stops, including a traditional Southern menu served in my mom's best silver. Here's a look at one of the hit recipes of the night — a cocktail meatball that needs no improvement. More

These are inspired by what my Southern grandmother called "stickies." She would pat out her homemade buttermilk biscuit dough into a rectangle, top it with soft butter and cinnamon-sugar, roll it up into a log, cut it into rounds, and nestle them into a cake pan. Delicious for sure, but some cooks — even accomplished ones — can feel a little intimidated about making homemade biscuits. This short-cut version is equally divine, but really easy. If you can stir up a cake mix, you can make these sticky buns. More

Creamed spinach is a classic, decadent side dish, but it also makes a fine nest for baked eggs. Despite its name, cream weighs down the spinach, so half-and-half or whole milk is a better choice. On the other hand, skim milk is puny, meager, and inadequate. Starting with fresh spinach requires an extra prep step, but the flavor and texture are so superior to frozen spinach that it's worth it. (You can make the creamed spinach the night before!) More

We are a bunch of eaters on the go — not only during the busy holiday travel season, but also during the rest of the year as we rushing off to classes, meetings, and who knows what else. Our schedules don't have to mean resorting to take-out or scarfing handfuls of trail mix every day. Here are all our best recipes from 2012 that can be made ahead, packed up, and eaten on your schedule. More