Pasta with Cauliflower and Olives

Garlic and feta cheese liven up this easy main-course dish

Cauliflower and olives. Can they really get along?

Yup, turns out they’re a sensational together, particularly over pasta. Liven up their pairing with some garlic and feta, and a splash of quickly-made tomato sauce. Add a salad and maybe some crusty bread or garlic toast, and dinner is served.

This dish is easy enough to make on a busy weekday. But it’s tasty enough for guests too.

Two recipes in one. We like that.

Quick Lemon-Coconut Fudge

Sure to please Easter bunnies everywhere!

One of our favorite flavors is lemon. And coconut. OK, that’s two flavors.

So why not combine them? That’s what we did in this quick and easy lemon-coconut fudge.

It’s perfect for Easter, which is this Sunday (March 27). This fudge comes together in minutes, and you can even shape the pieces into little Easter eggs if you like. Kids of all ages will be delighted.

You probably have all the ingredients for this recipe on hand, too, so you don’t need to make a special trip to the supermarket. Which will allow you to avoid all those commercial Easter candies. This year, your peeps won’t need Peeps.

Asparagus with Savory Whipped Cream

Surprise your taste buds with a recipe from Alice B. Toklas

Whipped cream tends to stay offstage until dessert time, when the sweets come out. But why? We know that cream partners well with salt and pepper. And many savory foods depend on it (think creamy mashed potatoes or luscious quiche).

So we’ve decided to let whipped cream step out early, dressed in savory seasoning–and chaperoned by asparagus.

Asparagus is elegant by nature, of course. But whipped cream brings out its playful side.

Cheesy Grits with Jalapeño (or not)

This traditional dish is the perfect sidekick for breakfast, lunch, or dinner

Grits are all-American. That’s because they’re made from corn (maize), a key crop of the New World.

Grits are traditional in the southern states of the US, where they often serve as a breakfast side dish. In recent years, though, they’ve been getting more love in the rest of the country. And not just for breakfast—we often see them served at dinner, where they make a perfect bed for rich meat or seafood dishes.

We like to add jalapeño for a bit of spice, though you can omit this ingredient if you want something less incendiary. But don’t skip the cheese—it adds creamy richness.

With or without jalapeño, these cheesy grits will fire up your taste buds.

The Hearn's Cocktail

Irish whiskey makes this drink perfect for St. Pat’s Day

St. Patrick’s Day is coming soon. So let’s have a drink!

We can suggest the perfect tipple: The Hearn’s Cocktail, born at the original Waldorf Astoria hotel bar in New York City.

New York was once home to thousands of Irish immigrants, so NYC bartenders knew how to handle Irish whiskey.

Let’s all benefit from their knowledge, and get our Irish on.

Warm Lentil Salad with Bacon

Top this bistro-style dish with poached egg for extra savor

Winter is waning in our part of the world, though spring is still snoozing. So warm salads, no?

This warm lentil salad is perfect for the season. It’s flavorful and filling without being too heavy. And it’s a double-duty dish. We like to serve it as a main course, but it could also be a starter.

You might say it’s two recipes in one. Perfect for in-between weather.

Vegan Mulligatawny Soup with Cabbage

Chickpeas add depth to this spicy Indian-style soup

Happy World Cabbage Day!

OK, it’s not the best-known holiday. But we’ll take any chance to celebrate. So let’s get cruciferous.

Cabbage isn’t particularly traditional in mulligatawny soup. But we’d like to change that, because cabbage and Indian spices taste like they were made for each other. Our version of M-soup is also vegan and gluten free, so it will suit almost any diet. And it’s versatile: This soup makes a spicy starter, but is hearty enough to serve as a main.

Best of all, the flavor is wonderful. Once you taste this soup, you’ll be circling World Cabbage Day on the calendar. In red.