This very simple recipe gets much of its flavor from the salsa so pick a fresh high quality one from the refrigerator section or the taqueria. Making your own tortilla chips is fun and adds a real festive kick. You can easily add chicken or other protein by just tossing it into the pot.

This recipe is another from my favorite Tyler Florence book. The nickname for Pappardelle pasta is “Fat Noodles” in its most sincere form of flattery. The are soft, delicious and so satisfying. I find the dried can be just as tender as fresh ones so they can reside in your pantry. The real surprise ingredient here is fresh mint which is a very pleasant surprise over parsley or basil. It’s simple dish that dazzles.

I have spun my Herb Farfalle with Grilled Chicken recipe here for fish lovers with a couple of modifications. For the fresh herbs I use dill as the primary along with some parsley and basil. I also add capers. The vinaigrette is my Greek Salad dressing.

This taco salad can be either a main dish or a side for other Mexican dinners depending on how much you make.

In the crab off season this dish can satisfy the crab lovers and those who just love comfort food. You can use pasteurized lump crab meat which is readily available in the fish deparment year round.

The Dungeness Crab Season runs only from November to March in California. Although frozen crab is an acceptable substitute you must try making these while the catch is so sweet and fresh. It will brighten the coldest of winter days. Even though fresh corn is usually not available I find frozen is the best alternative. Super fresh Pico de gallo from your local taqueria is a must to make these tacos really sing.

A crowd dazzling vegetarian dish that is so satisfying that it can be the centerpiece and main of a large gathering. Nobody will miss the protein.