As a child I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.

I made this in preparation for some johnny cakes to go along with a baked potato puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.

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Yes, I am offering up another chickpea dish. As far as I am concerned, you can never have enough recipes for this most tasty legume. I can never resist nibbling on the cooked beans before they even make it into the dish I am preparing. The addition of potato here adds a nice texture to this North Indian entrée and the spicing is just the thing for cold winter evenings. Dijon mustard is not a traditional Indian ingredient, but it kicks up the flavor in this dish which should not be described as pickles as we ordinarily understand them here in North America but the robust and spicy Indian pickles known as achar. Serve this with brown basmati rice for an especially nourishing meal.

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Savory girl that I am, I don't often make decadent treats, but a dear friend of mine wanted to learn how to make gooey squares. What better way to start than with this ridiculously simple recipe for rich fudgy brownies — 10 minutes or less of prep time, and a little washing up while waiting for them to come out of the oven.

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Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not-so-traditional version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

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