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Spinach, Cherry Tomato, and Feta Pizza

Making pizza at home from scratch isn’t as easy as ordering it to-go, but it doesn’t have to be much harder than that. I recently combined two Food Network recipes (thanks, Rachael and Giada) for an easy dinner that needed only a simple romaine salad to complete. The dough for the extra-crispy crust comes together in minutes with the aid of a food processor, and can be made a day ahead and refrigerated. Vary the toppings to suit you, but I really like this Greek-flavored combo that would be all the better with a scattering of Kalamata olives.  – Susan Puckett

Spinach and Vidalia Souffle

This airy yet rich-tasting casserole is from Athens food writer Rebecca Lang’s terrific book "Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less."

Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce

Sheri Castle, a North Carolina cooking teacher and recipe developer, has a knack for combining seasonal ingredients in appealing and uncomplicated ways, as this vibrant pasta dish illustrates.

Spinach Salad with Mahogany-Roasted Mushrooms and Onions

Volunteering to bring a simple tossed salad to a potluck makes life easy, but it does not do much to boost your self-esteem as a creative cook. That's why I was happy to discover this great suggestion in Anne Byrn's 2007 What Can I Bring? Cookbook.

Herbed Grits Cakes With Garlicky Greens

It’s spring-cleaning time, and that goes for the cupboard and the garden, too. This week, I’m winding down my winter stockpile of grits from Riverview Farms and harvesting the winter greens from my little garden.

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