Easter = spring. These are the only three recipes you need for tackling spring cooking. Simple, impressive and oh so chic. 

Pork is the new white meat. I enjoy it loined, chopped or as bacon, duh! Here’s a winter warm that calls for one pan and as little as five ingredients, (hint: you can omit the butter, garlic, shallots). 

Turkey Meatballs. Tip: Corny, but using your “pizza parlor” spices (aka dried oregano and red pepper flakes) easily creates the nostalgic taste of Italian-American comfort food without fuss or time. 

Poached eggs mystify people and they shouldn’t. Prep ahead (yep you can do this) and reheat in a water bath in a low oven for the perfect ta-da! brunch dish that will make you look like a superstar.

Like I mentioned, I'm a December baby. And as much as I love wine ... I'm a Sweet Tooth at heart. This is one of my favorite cakes to celebrate anyone's birthday. Simple, indulgent and classic. Kinda like me. 

Cranberry sauce is the dish to experiment with. Cranberries are friendly, lending themselves easily to sweetness, spices or savory.

 In the past we've been gifted with Indian Summers and tomatoes and eggplants through October. 

October is one of the best months. For me, it rivals July partly because there's plethora of celebrations without standardized holidays. In particular, birthdays.

For the Wake Forest Magazine Fall 2014 issue I stand among other food alumni to share my favorite tailgating recipes. We're not the best at football but being in the South you know you're eating and drinking well. 

Fall is about comfort food, but not all comfort food has to be bad for you.

Cooking for someone is sexy. Getting cooked for is even sexier.