Cheese

I love sandwiches because they are one-stop shopping: meat, salad, and cheese, all stuffed into bread. Oooooh-la-la, this is one fancy French grinder. Vive la Hoagie.

French bread pizza from Stouffer’s was my favorite frozen food as a kid. Now that I’m all grown up I make my own, because I can overstuff them. (My appetite grew, too.)

When you’re watching the big game it’s important to have some smashmouth, tough-guy food like this.

When they’re made with 99 percent lean ground turkey breast, these burgers are a figure-friendly way to enjoy a sausage sandwich.

Though I haven’t lived on Cape Code since I was eight, this dish proves I’m not just a Red Sox fan but a true New England Patriot. With Chowda and Mac ’n’ Cheese in one dinner, you can get to Massachusetts in 30 minutes or less, even if you live in Michigan.

This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers—yum-o! When I’m up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn’t really from Philly. Rather I am referring to his riff on Philly’s famous cheese-steak sammies.)

Get in “The Zone.” These calzones are meat-free, super hearty, and super healthy. Eat up, chow down, and enjoy.

Wade, my good friend and coworker for many years, joined me at a fancy restaurant in Las Vegas in honor of our friend Lucky’s birthday. He saw me cringe as he politely asked our server to request that the chef prepare a “Chicken Caesar” for him. The broad menu of culinary creations just struck him as too complicated for a late-night-following-a-long-workday meal. I rolled my eyes and the server gave a bit of a twitch. In hindsight, I have rarely been so ashamed of my own behavior: me, an Upstate New York blue-collar girl, suddenly acting too haughty to even sit with someone who would request a Chicken Caesar outside of a highway pit stop. Chef Eric Klein at SW at the Wynn Las Vegas Hotel made Wade a fabulous free-range roast chicken Caesar salad. Eric was neither shocked nor insulted by the simple request. Instead, he made a humble visit to the table to remind us all of the Golden Rule of food: the customer is always right. Wade, this burger is for you. Viva Chicken Caesar!

Tuna casserole was a classic back in the day when I was a kid. I’m bringing it back—Mediterranean style!

My “favorite” pasta changes each time I whip up a new one. Here I go again.

Wild Alaskan canned salmon is a great staple to keep on hand—it’s packed with good nutrition and calcium. This is my favorite way to use it, but also try it scrambled up with eggs and sweet peas, or tossed with some cream, pasta, and fresh dill or tarragon. It’s so versatile!

The Monte Cristo, a ham, turkey, and cheese sammie on French toast, is a fave of mine. This is guilty pleasure fun-and-tasty twist on the traditional ‘Cristo.

Bacon—what’s not to like? It’s smoky flavored salt and fat! Yum-o! In fact, the only way to improve on bacon is to wrap it up with beef and top it with cheese, then open wide! You gotta be more hungry than tired for this one!

Mushrooms are beefy and delicious. This is a great quick supper for meat-free-ers and meat eaters alike because it is so hearty. To round out the meal, serve a simple green salad dressed with Dijon dressing or sliced apples or pears.

Here’s an easy B, L, or D (breakfast, lunch, or dinner) that you won’t find on any take-out or diner menu!

Pasta with butter, ricotta, and Parm cheese is an Italian children’s standard. Add a little broccoli—we grown-ups need our fiber—then be a kid again and enjoy.

The saffron does all the work for you in this dish—you’ll freak out when you take your first bite and actually taste how easy this was to make. Since you now have saffron on hand, next time you’re making regular old rice, add a pinch of saffron and your rice will taste extraordinary.

The ingredients list is the whole sales pitch. Need I say more?

Eat this meal in front of the TV. Invite Clint Eastwood and the cast of your favorite spaghetti western (mine’s The Good, the Bad, and the Ugly).

Here’s another one of my Better Burgers. This one comes out looking so impressive. I would serve it even when I entertain (were I not so exhausted!).