You'll avoid last-minute fuss when you make this frosty confection up to a week in advance.

Omelets don't have to be tricky. Just follow some simple rules: use an 8- or 10-inch skillet with flared sides for each 2 eggs; heat butter in pan until it sizzles; cook over medium heat; and stop cooking when eggs are set but still shiny.

Roasting vegetables adds a special flavor.

These stuffed baked potatoes stand on their ends and look like golden Easter eggs. We give you a choice of baking temperatures so they are compatible with other foods in your oven.

You don't need to have a party to enjoy the sweet-hot fruit salsa that's as pretty as a sprinkling of confetti on top of this grilled salmon. Serve it with hot cooked rice any night of the week.

Many carrot cakes require a lot of oil for moistness instead, ours uses yogurt and lots of shredded carrots.

Serve as a dip with baked pita chips or as a sauce for seafood, fish, or chicken.

Our meatless tomato sauce is accented with a rich puree of roasted eggplant and garlic. To save time, use convenient no-boil lasagna noodles.

This authentic Italian dish, surely one of the most popular pasta entrees around, is also, unfortunately, one of the most fat, and calorie-laden. This recipe cuts the fat by whisking low-fat milk with flour to thicken the sauce and adding hints of nutmeg and garlic to pump up the flavor.

Definitely a bar cookie with lots of appeal--these double citrus and nutty delights are not overly sweet. They make a great accompaniment to an afternoon tea break.