Cooking and Chef Recipes

If your New Years' resolutions include a bit more "me time," this is the dish for you. Succulent morsels of chicken, savory black beans and sweet, yummy yams come together in one glorious pot that can be made a day ahead.

To go with, we recommend a simple, sliced avocado salad drizzled with lime. Complement the Southwestern nature of the nosh with warmed corn tortillas. Grab a bag from the grocery, then sear in a dry, smoking' hot pan until nicely speckled a deep, rich brown.

January brings a resolution for clean eating, and this version of pesto made with protein-packed edamame fits the bill. Yes, there’s olive oil, but it’s the “good fat,” and a good measure of fresh Parmesan, but a little goes a long way.

This gorgeous green spread comes together quick in a blender or food processor, and you can mound in a bowl to serve with fresh veggies, or try it on toasted bread topped with fresh mozzarella, ripe Florida tomato slices and a sprinkle of coarse salt. Happy New Year!

Holidays are all about enticing nibbles, those easy appetizers that tease and flirt, yet don't require a huge commitment.

Slender, succulent endive leaves are the perfect, healthful stuffer. Using ingredients to reflect the colors and flavors of the season, we love these yummy little boats filled with finely diced beets, crumbled goat cheese and roasted pistachios. And with ready-steamed baby beets available in the produce aisle, this appetizer couldn't be easier.

‘Tis the season for sweets, and this year the divas are indulging with a classic shortbread, but with a twist: a touch of fresh rosemary and a splash of rose water. Just enough mystery to leave your guests whispering, “what’s the secret ingredient in these addictive little cookies?”

This recipe was shared by a Florida herb farmer for Pam’s cookbook “Field to Feast,” and the fresh rosemary adds a fragrant, evergreen essence that’s perfect for the winter holidays. These cookies freeze beautifully, so you can bake ahead – then package them up in cellophane with a pretty ribbon for an edible hostess gift.

Wishing you the happiest of holidays!

For those of us who have wrestled a fresh pumpkin with sharp knife and lived to tell the tale, it's hardly surprising that we look so longingly at the canned variety. No longer is canned pumpkin strictly a shortcut for the quickie pumpkin pie. With all the nutritional bennies of squash, canned pumpkin fortifies sweet treats such as puddings, cookies, cakes and trifles, as well as creamy soups and bisques.

This bisque takes you on a culinary journey to Southern India. With richly toasted spices and creamy coconut milk, it’s a perfect starter to grace the holiday buffet with a festively exotic twist.

Though we all crave a comforting mound of creamy, smashed taters, a sassy sauté of purple cabbage, toasted walnuts, balsamic vinegar and creamy goat cheese creates a warm side dish that is loaded with antioxidants, fiber and vitamin C.

This zippy dish could be a sassy new side for Thaksgiving, but you also can enjoy as a lo-carb, veggie main course any time. With gorgeous color and tons of diva style, it comes together in about 10 minutes, leaving you plenty of time to catch up with the relatives on turkey day.

Quick and easy frittatas, made with convenient, pourable egg whites, aren’t just for breakfast anymore. You can purchase the organic variety of egg whites sans preservatives or additives, and the calorie load is practically nonexistent, with only 250 calories in two full cups.

Like a blank canvas, the frittata reflects your culinary penchants. A small amount of feta, goat, or Romano packs more punch than a mild Cheddar or Monterey Jack. Go nuts, be seedy, and scour the pantry for forgotten gourmet goodies: tapenade, pesto and jars of roasted peppers and eggplant.

Or keep it simple with a sauté of sweet, blistered grape tomatoes, fresh spinach and zucchini. Topped with a few crumbles of pungent goat cheese and fresh basil, and you'll wonder how you've lived this long without such guiltless bliss.

The divas love making something delicious with exactly what’s on hand – and overripe bananas and carrots are a tender, delicious mash-up for a bread that works for a quick breakfast or a sweet snack any time of day.

You can toss the carrots in the food processor and finely chop instead of grating for a dash of color (but either way works just fine). And you can forget the pecans, or add walnuts or no nuts at all. It’s a little bit healthy, a whole lot delicious.

For our lazy lovers of lasagna, the divas have devised a little trick. We’ve combined all the creamy, gooey, messiness of this diva of all casseroles into one-pot wonder stew.

Okay, so you'll have to boil the pasta separately, but you get the gist. It's easier – and maybe even a bit healthier. Bravo!

Copyright The Walt Disney Co.

Ah, wait for it. The weather is about to take a turn for the cool, and the divas head outdoors to one of our favorite annual fests, the Epcot International Food & Wine Festival, celebrating 20 years from Sept. 25-Nov. 16.

And while there’s plenty to sip, our favorite part of the festival is the 30 Marketplaces from around the globe lining World Showcase Lagoon. You can try a bite of this, a nibble of that, and while we always try something new, a bowl of Cheddar Cheese Soup is obligatory – on the menu at the Canada Marketplace since 1995. What’s not to love about cheese, bacon and beer?