Flank steak isn’t considered as elegant a cut as filet mignon or New York strip, but it makes up for it with big flavor and versatility.

It’s hard to believe how long it takes to transform harsh, raw onions into sweet, buttery, caramel deliciousness.

When I see chestnuts in South Florida supermarkets from October through late December, it makes me think of the enticing roasted chestnuts sold from vendors’ carts on the streets of New York. If you, too, are captivated by the allure of chestnuts roasting, here’s how to prepare them at home.

Beer has its place in the kitchen – in a cold glass to sip while you are cooking and in marinades, braising liquids, soups, stews, sauces, batters and baked goods.

According to my father, supper wasn’t a meal without potatoes, and we ate them every night when I was growing up — boiled new potatoes, mashed Idaho potatoes (my father loved them mixed with browned onions), roasted red potatoes. Potato pancakes, potato salad and potato kugel (one giant potato pancake) were menu standards, too.

When it comes to late summer entertaining, my hands-down favorite dish for a crowd is whole grilled beef tenderloin. It’s hearty, bursting with flavor, but low in fat, plus it’s quick and easy and leaves the oven free for other dishes.