My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare — steak and potatoes.

Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.

Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.

Burgers and potato salad are traditional fare at Memorial Day picnics, but it's also fun to shake things up every now and again with an unexpected new flavor. And if the recipe for said dish is as easy as it is lip-smacking? So much the better for the cook, who would much rather be relaxing in the sunshine with guests than fretting over complicated details.

The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.

Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.

When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.

Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.

Mom always said to eat your vegetables, so this Mother's Day serve her breakfast in bed inspired by a walk through the garden.

A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.

Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.

When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.

I have two issues with slow cookers, and both are deal breakers.

The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.

On a normal day, thirsty revelers easily drain two kegs of Guinness at Boston's Black Rose tavern. Come St. Patrick's Day — an official holiday in Bean Town — and they'll plow thorough 55 kegs.

Hot chilies are members of the nightshade family, along with all other sweet peppers, potatoes, tomatoes, and eggplant.

Coffee has become my new favorite ingredient when roasting meat.

Of all of the awards shows I love to watch (and I love to watch them all), the Oscars is my favorite. And it's a great excuse to throw a party. Many of my friends do the "red carpet" thing for their own parties and ask guests to dress in their black tie best. But I prefer watching in comfy clothes and snacking on simple but satisfying nibbles. After all, it's a very long show!

Lady and the Tramp had the right idea.

Not planning to go out for Valentine's Day? Time to start planning a special menu for a romantic night in.

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good.

The olives from the 2012 harvest have been pressed, and the slick, aromatic liquid they yielded is something to celebrate. At least, it is around these parts.

Queen Creek Olive Mill invites you to ring in the new oil — freshly pressed at the Mill — with food, wine, live music and a special collection of extra virgin olive oil.