If your kids are like mine, they would eat pasta every night of the week — and for lunch, too! That’s why I know this meal will be a hit with your whole family. My kids go bananas because they’re getting pasta, and I’m happy because they’re getting some veggies and protein from the olives. (Fred, well, he’s just a happy guy in general.) Because it’s as delicious warm as it is at room temperature, the dish is a real winner for picnics and barbecues.

Tomato Sauce
1 1/2 pounds ripe tomatoes, cored and chopped into 1⁄2″ cubes
1 sweet onion (such as Vidalia), finely chopped
1/2 orange, red, or yellow bell pepper, seeded and ribbed and finely chopped
1 garlic clove, finely chopped
1 jalapeño pepper (or less to taste), seeded and ribbed
1⁄ tablespoon finely chopped basil, cilantro, and/or oregano
2 tablespoons white wine vinegar or fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (optional)

Pasta
1 tablespoon + 1⁄4 teaspoon salt
1 pound orecchiette pasta
2 tablespoons olive oil
8 ounces fresh mozzarella, cut into 1⁄2″ cubes
1⁄2 cup sliced black olives (preferably the oil-cured kind)
Finely chopped fresh basil or oregano (optional)

Make the tomato sauce. Combine the tomatoes, onion, bell pepper, garlic, jalapeño pepper, herbs, vinegar or lime juice, salt, and pepper in a large bowl. If you want your sauce to have a smoother texture, add the optional tomato paste.

Boil the pasta. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1⁄4 cup of the pasta cooking water.

Toss it all together. Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives, and herbs (if using), and the remaining 1⁄4 teaspoon salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few tablespoons of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.

D2D
Pasta is amazing for breakfast! Microwave leftover cooked pasta from the night before with some butter and a touch of olive oil. Top with a fried or poached egg, and if you’re really feeling decadent, some crumbled bacon.

I am a crispy girl all the way, meaning the crumb coating on chicken Parmesan better be crisp and crunchy, not soggy. Over the years of making chicken Parm, my absolute favorite dish ever, I’ve come up with a few tricks for getting the chicken super-crispy—without frying. Yes, without frying. Not only does oven-baking save you from an oily cooktop, but it really shows off the flavors in the bread crumbs and marinara sauce while staying on the (somewhat) lighter side.

The trick is to bake the chicken in a single layer on a baking sheet instead of layered in a baking dish. The heat circulates around the chicken more thoroughly, ensuring the most surface area comes into contact with that hot air. I also bake the chicken part way without sauce, which really helps that crumb coating to crisp up.

Ingredients
1 cup bread crumbs
1⁄2 teaspoon each dried basil and dried oregano or 1 teaspoon Italian Rub
1⁄2 teaspoon salt
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 large egg
11⁄2 cups homemade or store-bought marinara, warmed
1 cup grated whole-milk or part-skim mozzarella cheese
Parmesan cheese, for serving (optional)
Pasta, for serving

Season the bread crumbs. Place the bread crumbs in a medium bowl and toss with the herbs and salt.

Pound the chicken breasts. Preheat the oven to 400°F. Line a cutting board with a large sheet of plastic wrap. Place 1 chicken breast on top and cover with another sheet of plastic. Pound the breast until it’s super-thin, about 1⁄4″ thick. Remove the plastic and set the cutlet aside; repeat with the remaining breasts.

Bread the cutlets. Set a rimmed baking sheet at one end of your work surface. Place the bread crumbs next to the baking dish. Beat an egg in a shallow pie plate or bowl and place next to the bread crumbs. Set the chicken next to the egg. Using 1 hand (this will be your “breading” hand—try to keep the other hand clean), dip a cutlet into the egg, making sure the egg coats both sides, and then place it in the bread crumbs. Sprinkle crumbs over the cutlet, making sure both sides are evenly coated, and then place the breaded cutlet on the baking sheet. Repeat with the remaining chicken and place in the baking sheet (try to fit all of the chicken on the baking sheet in 1 layer).

Bake, sauce, and bake some more. Bake the cutlets until lightly browned, about 20 minutes. Remove the baking sheet from the oven and pour the sauce over the top. Sprinkle evenly with the mozzarella and bake until the cheese is bubbly and golden brown, about 20 minutes longer. Serve immediately, sprinkled with Parmesan, if using, and with some pasta on the side.

Canned tuna is a great value, so why just use it for tuna salad? Paired with pasta and capers, it makes a great, rustic, and flavorful dinner that seems fancy even though it’s pretty bare bones.

Ingredients
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄3 cup finely chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 can (28 ounces) chopped tomatoes with juice (about 3 cups)
1 tablespoon + 1⁄2 teaspoon salt
1 pound spaghetti
2 cans (6 ounces each) olive oil–packed tuna, drained
Freshly ground black pepper
2 tablespoons unsalted butter
1⁄2 lemon

Make the sauce. Pour the oil into a large skillet. Add the garlic and cook gently over medium heat until the garlic is fragrant, about 1 to 11⁄2 minutes. Add the parsley and capers and cook for 30 seconds, then add the tomatoes and their juices. Bring to a simmer and then reduce the heat to medium-low, add 1⁄2 teaspoon of the salt, and simmer gently until slightly thickened, about 20 minutes, stirring occasionally.

Boil the pasta. While the sauce simmers, bring a large pot of water to a boil with the remaining 1 tablespoon of salt. Add the pasta and cook according to the package instructions until it is al dente. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the pot.

Add the tuna and serve. Break the tuna into small flakes and add to the sauce along with the pepper. Add the sauce and the butter to the pasta, tossing gently until the butter is completely melted (add a little pasta water if the pasta seems dry). Squeeze the lemon half over the pasta, toss, divide the pasta among 4 bowls, and serve.

Like most people in the food business, I get inspired by eating in restaurants. Aside from the obvious convenience of having someone else do the shopping, cooking, and cleanup, it’s a great way to discover interesting ingredients and flavorings, and of course there’s the indulgence factor. Even a trip to a “continental” restaurant makes a simple steak, seafood or pasta dinner seem more festive than the everyday.

The obvious downside is the expense: Virtually any food you cook at home is going to cost you less than a meal in a sit-down restaurant, and even ordering takeout food can easily run $30 or more.

So once a week I try to shake up the routine and get a little of that restaurant flavor on the table, even home-made pizza or grilled cheese burgers cook up better at home. Sometimes it just means cooking up something a tad more exotic, or using an unfamiliar flavor or ingredient that’s sure to get everyone’s attention and make dinner seem a little more special than the everyday fare.

And while many of the ethnic foods that I favor aren’t necessarily that expensive, when you make them at home, you control what goes into each dish, how much oil is used, and the quality of ingredients that make it onto the table. It’s also a fun reminder of some of the far-flung spots I’ve been lucky enough to visit.

Eating this dish is like time travel. It takes me back to New Orleans where I learned how to make it as a way to use leftover rice. We love it so much, it’s a special request and like chili, it’s very wallet-friendly.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
1 green bell pepper, ribbed, seeded, and finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon chili powder
1 tablespoon Tex-Mex Rub
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
3 cups cooked white rice
Hot-pepper sauce, optional

Make the Tex-Mex rub. I keep a couple of my own spice blends in the cabinet.  They keep for up to 4 months if stored in an airtight container or jar in a cool, dark, and dry spot. To make a batch of this one, I mix 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and 2 teaspoons sweet paprika.

Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, salt, and black pepper and cook, stirring often, until the onion is soft, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then add the chili powder and Tex-Mex Rub. Cook, stirring often, for 2 minutes, and then mix in the pinto beans and rice. Continue to cook and stir until the beans and rice are heated through, about 5 minutes, adding water if it looks as if the spices or rice are sticking and burning. Serve with hot-pepper sauce on the side if using.

Meaty Red Beans and Rice
This is the version that is on offer at the restaurant, and people go crazy for it. Before sautéing the onion and bell pepper, I brown 1 pound of ground beef and 1⁄2 pound of sliced smoked sausage (such as andouille or kielbasa). Once the meat is browned, I add in the onion, bell pepper, salt, and black pepper, and continue with the recipe above.

This is my go-to party dish because it seems fancy and expensive. Stretch a pound of shrimp by slicing them in half lengthwise, so it looks like there’s a ton of shrimp in the pan. When I serve it to my family we’re all thinking the same thing: leave some for leftovers tomorrow.

Ingredients
2 tablespoons olive oil
1 yellow onion, finely chopped
12 ounces chorizo or other spicy sausage, sliced 1⁄2″ thick
1 large green bell pepper, finely chopped
4 garlic cloves, finely minced
2 cups long-grain white rice
1 can (14.5 ounces) diced tomatoes, undrained
1⁄2 cup dry white wine
3–31⁄2 cups chicken broth, homemade or store-bought
1⁄4 teaspoon crushed saffron threads
1⁄2 teaspoon salt
1 pound (25-30) large peeled and deveined shrimp
1⁄4 cup chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Make the paella base. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until it’s soft, about 5 minutes. Add the sausage, bell pepper, and garlic and cook until the sausage is lightly browned, about 5 minutes. Stir in the rice, tomatoes, and wine, scraping any brown bits off the bottom of the pan.

Cook the rice and seafood. Add 3 cups of the broth, the saffron, and salt, and bring to a boil. Reduce the heat to medium, cover, and simmer until the rice is cooked through but still firm, about 20 minutes, adding the remaining 1⁄2 cup broth if the pan seems dry before the rice is done. Add the shrimp, cover, and cook until the shrimp are pink, 2 to 3 minutes longer. Season to taste with salt, sprinkle with parsley, and serve immediately with lemon wedges.

When the craving for fish cakes hits, I choose the economical and tasty canned salmon that’s always in my pantry.  Canned salmon is packed with the same big flavors and nutrients that I expect from fresh salmon.  If you haven’t given canned salmon a try, I highly recommend it.

When I serve these to company, everyone wants the recipe. Let me know what you think!

Ingredients
2 cans (14.75 ounces each) salmon, drained
11⁄2 cups panko bread crumbs
1⁄2 cup tartar sauce or mayonnaise
2 scallions, white and light green parts only, thinly sliced, or 1⁄2 teaspoon onion powder
1 large egg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup canola oil

Make the salmon mixture. Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.

Shape the cakes. Form the mixture into eight 3″ cakes that are about 1″ thick. Place the remaining 1⁄2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.

Fry the salmon cakes. Heat 1⁄2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1⁄4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel–lined plate to drain, and serve hot.

After a long and crazy day at the Rock, I totally crave a bite of comfort for dinner. For my family, huevos rancheros fits the bill—it’s our chicken soup. I usually have all of the ingredients in my fridge too, so not only is it friendly on my wallet and totally delicious, but it’s easy to throw together. Sometimes, when I’m too beat to bother with frying the tortillas, I’ll throw in the towel and use store-bought chips instead. In fact, huevos rancheros is a great use for the last few chips in the bag—and I get more chill time (and sometimes that’s worth a heck of a lot more than money!).

Ingredients
3–4 tablespoons canola or vegetable oil
4 corn tortillas (4″–6″)
1 medium yellow onion, finely chopped
1 large red or green bell pepper, seeded, ribbed, and thinly sliced
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon salt
Freshly ground black pepper
1 can (14.5 ounces) diced tomatoes with juices
2 tablespoons finely chopped fresh cilantro
2 teaspoons chili powder
1⁄4 teaspoon ground cumin
2 tablespoons unsalted butter
8 large eggs
1 cup grated Mexican Blend cheese
Hot sauce or salsa for serving

Fry the tortillas. Heat the oven to 250°F. Warm 3 tablespoons of oil in a large skillet over medium-high heat. Add a tortilla and fry until crispy and brown on each side. Transfer it to a paper towel–lined plate (an opened-up brown paper bag works too) to drain, and then put it on a rimmed baking sheet and place in the oven to stay warm. Repeat with the remaining tortillas, reducing the heat and adding more oil if necessary.

Cook the vegetables. Add the onion, bell pepper, garlic, salt, and black pepper to the same skillet you used for the tortillas, cooking them until the onion and pepper soften and the garlic is fragrant, 6 to 8 minutes. Stir in the tomatoes, cilantro, chili powder, and cumin, bring to a strong simmer, reduce the heat to medium-low, and cook until the tomatoes begin to break up, about 5 minutes.

Fry the eggs and assemble. Melt 1 tablespoon of the butter in a nonstick skillet over medium-high heat. Crack 4 eggs into the pan, sprinkle with salt and pepper, cover the pan, and fry until the white is opaque, about 3 minutes. Place the tortillas on 4 plates. Slide 2 eggs onto 2 of the tortillas and top each of the 2 plates with a quarter of the tomato mixture and some cheese. Serve the first 2 portions immediately while you fry up the second batch of eggs.

Frozen vegetables are true assets. Picked at their peak sweetness and flash-frozen to preserve nutrients and flavor, there’s just no reason to turn your nose up at frozen broccoli, carrots, cauliflower, corn, green beans, pearl onions or peas. Defrost 12 ounces of chicken and this side dish transforms into a chop-smacking main meal.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
12 oz. chicken breast, chopped
4 cups frozen Asian-blend vegetables (or 4 cups of mixed frozen vegetables such as broccoli florets, carrots, cauliflower, green beans, pearl onions, peas, or snow peas)
1⁄2 teaspoon salt
3 scallions, white and light green parts only, finely chopped
2 tablespoons soy sauce
2 tablespoons prepared Asian sauce (such as black bean, hoisin, or teriyaki)
1 tablespoon toasted sesame oil
3 cups cooked brown or white rice

Heat the canola oil in a wok or large, heavy-bottomed skillet over high heat for 11⁄2 minutes. Add the onion and cook, stirring constantly, for 1 minute, then stir in the garlic and cook until it’s fragrant, about 30 seconds. Stir in the frozen vegetables along with the salt and 3 tablespoons of water and cook, partially covered, until thawed, 3 to 6 minutes (depending on what kinds of frozen vegetables you used). Add the scallions, soy sauce, Asian sauce, and sesame oil, toss with the vegetables to coat, and then stir in the rice and cook until all the grains are coated with sauce. Serve immediately.