By NYT Cooking

Simple but super tender and tasty! Recipe from Amy's mom

From The Unofficial Harry Potter Cookbook. This is probably the best chocolate dessert I've ever had. My friend who tried it said that it was like eating the gooey center of a brownie.

From the 100 Days of Real Food cookbook. This tastes like fried rice, without  eggs or oil!

From the 100 Days of Real Food cookbook.

From the 100 Days of Real Food cookbook. Thick and creamy--the best potato soup I've ever had. Freezes well for great leftovers.

"Pascal's Pancakes" from The Disney Princess Cookbook really are the best!

"This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor."

In this recipe, the potatoes are baked instead of steamed, to caramelize them for natural sweetness and eliminating the need for tons of sugar!

This is a wonderful mix served at our favorite local restaurant.

This is a wonderful mix served at our favorite local restaurant.

From Weight Watchers' 20 Minute Recipes magazine. The nutty flavor of the Asiago cheese balances the sharp, salty taste of the Parmesan cheese in this rustic hors d'oeuvre. Accompany these cheesy toasts with a glass of wine, a cup of soup, or a salad. PREP: 11 minutes / COOK: 4 minutes

Make this fresh, colorful 20-minute meal with just 4 simple ingredients.

By Amy's mother

Pan seared salmon tossed in a creamy pesto alfredo sauce with penne pasta. My imitation of one of our favorite dishes at our favorite local restaurant.

This is a copycat of my favorite dish at our favorite local restaurant.

Truly the best ribs ever!! Adapted from "Country-Style Ribs" from the Joy of Cooking, p.700