Marilyn Canna

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.

These sexy salmon fillets have got "come hither" appeal in spades thanks to a citrusy lilt and a beguiling blend of spices.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

This Southern peach cobbler is going to bring back a lot of memories. We consider it Southern charm.

Lamb shanks are left to slowly burble in a lovely red wine until the meat is literally falling-off-the-bone tender. Our favorite winter pastime.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.

This traditional and incendiary Thai condiment has incited quite the following. Here's how to save yourself a trip to your local Asian market.

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.