Whenever Esi Impraim’s mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.

When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it’s the combination of a relaxed atmosphere and last minute inspiration.

My family has always insisted that the centerpiece of our Christmas feast be some kind of show-stopping roast. We’re talking a standing rib roast or whole beef tenderloin. And, as if these prizes were not already rich enough in themselves, we tend to pair them with an extravagant sauce, usually bearnaise. Hey, it’s Christmas.

At Christmas, you want comfort with a little more. You want a dinner that’s as special as it is comforting.

The key to a great food experience around the holidays is extending it as long as possible.

The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn’t complete without a bevy of traditional sides. To accompany our cider-brined bird, we went with a gently sweet cranberry sauce cooked with peaches for a delicate texture and fruitiness to balance the tart berries. For the mashed potatoes, we kept it basic — sour cream, butter and chives — but delicious.

Almost by definition, beef stew isn’t a weeknight-friendly dish.

A basic chicken soup is fine for when you need warmth and comfort.

A basic chicken soup is fine for when you need warmth and comfort.

Weeknight cooking generally is pretty utilitarian. It may not be very pretty or impressive, but it usually is tasty and gets the job done.

Just as summer demands salads, fall calls for casseroles.

If you boil down the concept of breaking the Yom Kippur fast to its culinary essence, two basic rules become clear — make it easy to prepare and make it easy on the stomach.

Many people like the idea of cooking with whole grains — They are so healthful! — but refrain from actually plunging in because so many of them are unfamiliar.

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later.

Bold flavors shine in this simple summer salad of corn and jumbo lump crabmeat from my new cookbook, “Hero Food.” The fresh flavors of both ingredients are set off by the addition of briny pickled shallots and creamy avocado.

Unlike winter squash, which can be stored in a cool dark place for many months, summer squash have a shorter shelf life and are harvested when their rinds are still tender and edible. Since summer squash varieties such as zucchini, yellow crookneck and patty pan squash must be eaten quickly, it’s essential to have an arsenal of squash recipes at hand.

Unlike winter squash, which can be stored in a cool dark place for many months, summer squash have a shorter shelf life and are harvested when their rinds are still tender and edible. Since summer squash varieties such as zucchini, yellow crookneck and patty pan squash must be eaten quickly, it’s essential to have an arsenal of squash recipes at hand.

Michelle Obama, the nation’s first lady and a high-profile spokeswoman for healthy eating, has added a new book on growing and cooking nutritious food to her resume. Here’s an easy soup recipe from the White House chefs, printed in “American Grown: The Story of the White House Kitchen Garden and Gardens Across America.”

My recipe for a romantic picnic? A roasted chicken with sandwich trimmings.

So you’re having a barbecue this weekend and you want to keep it at least a little healthy.

So you’re having a barbecue this weekend and you want to keep it at least a little healthy.

It’s a beet, minus the root.

Mother’s Day is, of course, the day you serve the hardworking mother in your life a delicious breakfast in bed. And these baked eggs are a fantastic — and easy — way to do that.

Mother’s Day is, of course, the day you serve the hardworking mother in your life a delicious breakfast in bed. And these baked eggs are a fantastic — and easy — way to do that.

During Passover each year much of the culinary focus is on the seder, the celebratory meal that commemorates the Jewish liberation and exodus from ancient Egypt.