Winter is a challenging for farmer’s market shoppers like myself. Afterall, how many root vegetables can one person eat before boredom strikes? That’s when I rejoice about making tomato soup. While everyone is starting seedlings for summer’s harvest, all I need is a can of good-quality canned tomatoes—I love San Marzano best, to keep my spirits high.

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No, I’m not talking about playing the market. What I’m suggesting is actually a very safe, risk-free venture, and one that will make mealtime a lot easier. After years of feeding my growing family, I’ve learned the importance of a well-stocked pantry. One ingredient that I bet we all use frequently is stock.

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Sometimes it can be hard to find something to eat that is healthy, delicious, satisfying and easy. But I have found this manna. It’s called Hummus. I know, I know, who cares, hummus schmummus. What’s the big deal? But let me tell you that this recipe will revolutionize your hummus eating. My daughter loves it and wants it in her lunch box every day and my husband is very happy to have a few crackers slathered with it when he gets home from work in that weird time before dinner is ready when everyone is prowling around the kitchen like a bloodthirsty vampire (Ok, so I’m reading Twilight, I confess!).

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I love chocolate chip cookies. Who doesn’t, right? But sometimes creaming the butter, measuring brown and white sugar, cracking eggs--it’s just too much to deal with, even for me--and I love to cook. Also, sometimes, my daughter, who is heavily into the “do it myself” stage, wants to make cookies herself. She’s pretty good in the kitchen, but the traditional recipe definitely requires adult help.

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My husband is Indian, and as such likes really strong flavors. My daughter seems to have inherited his taste-buds--strong, assertive and clean flavors with a hit of acid is what wins awards at my dinner table. I love making roasted potatoes, but sometimes for these two, olive oil, salt and pepper doesn’t cut it. Thankfully, I found an amazing roast potato recipe that only takes about 5 extra minutes of time.

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By now, it must be only a cliché that people dislike Brussels sprouts. Most people know that these miniature green cabbages are one of fall and winter’s most delicious vegetables. They realize that the reason Brussels sprouts get a bad rap is because too many generations of cooks boiled them to death, turning the sprouts into smelly mush. But sautéed or roasted these beauties are addictive, a delicious truth that has finally made its way into the mainstream. Right?

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I get giddy whenever I spy breakfast polenta on a brunch menu. It seems so glamorous, so luxurious… so Italian! But, the truth is, polenta takes all of 10 minutes to make. It’s even quicker and easier (and, dare I say, more delicious) than its down-home American counterpart, oatmeal.

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We’ve all said it. Everything in moderation. In fact, it’s my motto. (And mantra when I’m craving… ahem… a 3rd piece of cake!) But, for me and my young kids, moderation does not include processed foods or, for now, candy bars. My oldest is just three and I see no reason why he needs a Snickers. (As tasty as they are.) But that doesn’t mean we don’t indulge!

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If you own and use a microwave, you've inevitably had someone tell you all about how bad they are. Standing close to them is dangerous. They zap all the nutrients from your food. They are terrible for the environment. The list goes on. Was all this really true? I needed to know more. And given that about 90% of American homes currently have a microwave, I think I’m not the only one.

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There are a few dishes in my household that I like to think of as “culinary blank slates”, relatively quick, straight-forward recipes that welcome numerous ingredient combinations, i.e., whatever I have left over in the fridge or pantry. My favorite examples include frittatas, fried rice, pasta salads, and risotto. Recently I’ve found my pantry full of Arborio rice, so risotto has been on the menu a lot. Luckily it’s a hit with both my husband and my four year-old.

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