Author: By Laura Hobbs

This mousse is a combination of homemade lemon curd (don’t get scared – it’s crazy simple) and whipped cream.

I took a grilling staple – in this case, fresh sausages – and transformed them into another grilling staple – burgers.

Serve this chicken dish over your favorite pasta or your favorite green vegetable, or cut up the chicken, increase the amount of sauce, add some potatoes and serve it as an unexpected stew.

I was going to make some normal looking, normal tasting – heck, even good – cookies if it killed me, goshdarnit!

Mom’s panzanella-esque salad recipe was good, but something told me I could make it just a little better with a few tweaks.

After a quick trip to the grocery store, it was back home to get started on my rainy day project: Strawberry Peach Crisp.

This is the best tomato sauce I have ever, EVER made, and likely ever tasted. While I can’t take credit for the recipe, after one bite, you really won’t care who came up with it.

For my contribution to Bacon Day, I wanted to focus on bacon’s potential as a legit dessert ingredient.

This past weekend, as I was rummaging through my pile of food magazines, gathering recipes for this week’s menu, a light bulb went off: Why not write a column about menu planning?

This recipe lasted us for one dinner and two lunches, and it got better and better with each meal. The polenta firms up nicely and is a delicious, creamy base for the layers of cheese, browned sausage and tomato sauce.

Tiramisu takes some time, some planning, some patience, and a heck of a lot of self-control to keep your fingers – or your face – out of the mixing bowl.

Tomato soup has long gotten the short end of the culinary stick, so to speak.

I made myself a challenge last week – make a meal with no more than five ingredients. That’s right, five. Fünf. Cinco.

David Dickey’s “Green” Cornmeal is in a medium-coarse grind, and works perfectly for cornbread, stuffing, adding a crunch to cookies – or in my case, adding a delightful texture to buttermilk biscuits.

And what milestone commemoration goes without cake? For Foodie’s birthday, I made one of my all-time favorites, Mexican chocolate fudge cake.