This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal.

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.

My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra something.

Okra is not a vegetable to be cooked al dente; it yearns for long, slow simmering, which makes it the perfect vegetable for stews. And, like onions, okra is wonderful caramelized and tossed in any vegetable medley.

This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.

One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets—they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal.

I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests.

With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter.

Chunks of tender chicken add heartiness to this appealing brunch casserole. This was my son's favorite hot lunch meal from high school.