The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.

This rich, flavorful pork chop belies the ease with which it is prepared. Pair it with a glass of merlot for a weeknight dinner.

The savory flavor of this crispy, golden crust is so good, you won’t even notice it is baked and not fried.

Mint chocolate chip lovers will delight over these ethereal treats. You can use regular or mini dark chocolate chips.

The word "parfait" means "perfect" in French, and it describes this dessert well. With layers of cheesecake, finely crumbled chocolate wafer cookies and cherry compote, it's an irresistible way to finish off your meal.

The addition of purple potatoes give these classic latkes a beautiful burst of color.

While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken.

If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.