For those of you who have not yet heard, our dear friend Jennifer Perillo (of In Jennie’s Kitchen) lost her beloved husband, Mikey, to a sudden heart  attack last Sunday. Through her grief, Jennie made one request. She asked if we would all make a Peanut Butter Pie  (Mikey’s favorite) and share it with the

In many parts of the country school’s already back in session, which means it’s time to stock up on lunch box treats and after-school snacks. If granola bars are one of your regulars, check out our recipe. In fact, it’s so simple that once the pan is prepared most school-age children could make them with

We’ve spent a lot of time writing about what to do with this season’s bumper crop of zucchini, eggplant, and tomatoes. We’ve offered a recipe for fresh zucchini salad and roasted ratatouille  and even recipes for what to do with all the ratatouille. But here’s one of the most beautiful recipes incorporating summer produce I

Like Sharon, I’m starting to get summer vegetable overload. The French solved this problem long ago and developed a dish we all love–ratatouille! Traditionally it’s stewed stovetop resulting in an utterly irresistible but slightly unattractive dish. We three cooks have found that roasting the vegetables rather than stewing them means they cook through yet sill

Eton Mess–totally misnamed, don’t you think– is Three Many Cook’s new favorite summer dessert. In this week’s USA Weekend video Maggy demonstrates how quickly you can make  this stunningly beautiful, utterly simple dessert that she learned while living in England.  Apparently it was served at Eton college’s snack shop in the 1930′s and was traditionally made with strawberries

Light, fresh pizzas are perfect summer food, but who wants to heat up the kitchen oven to 500 degrees? Grilling pizzas makes so much sense. And this grill method that Maggy and I demonstrate in this week’s USA Weekend video is the best, quickest way to get that crisp crust we all love

My hunter/fisherman buddy, Ray Ryan, called the day before my birthday. Said he had just caught some largemouth bass on one of his fishing expeditions. Would I like some? I never say no to Ray

We’ve been at a big family reunion in Tennessee this past weekend, and it’s been pretty warm here. To keep everyone refreshed and rehydrated we’ve made massive vats of iced tea.  In this USA Weekend’s video we demonstrate not only how to make iced tea quick and from scratch but also how to flavor it

Grilling chicken on a beer can stand is a fun tasty way to cook a whole chicken in the summer. In this week’s USA Weekend video, Maggy and I show you how to prepare, grill, and carve this fun bird. Once you set the bird on the grill it’s about an hour cooking time, but

I was looking through the original Perfect One-Dish Dinner table of contents the other day and realized that for some reason this incredibly appealing chicken salad never made it into the book. I’m thinking now’s time to debut it. Enjoy!

A couple of months ago friends took us out to a fun new local restaurant in Rowayton, CT called Sails. There were lots of tempting dishes on the menu, but I quickly spotted my entrée—Cedar Planked Salmon. I had developed a couple of cedar-plank salmon recipes in the last few years, but it always bugged

For summer grilling many of us naturally reach for the pricey steaks–strips, rib-eyes, filet mignons–but they aren’t the only cuts in the case. In this week’s USA Weekend video we introduce you to 5 of our favorite less expensive steaks

To celebrate Father’s Day last week, Three Many Cooks and significant others treated David to dinner at Caseus—mostly cheese shop by day, bistro by night—in New Haven, CT. As we were taking in the menu, the waiter shared the specials. Shrimp and grits—a must! Lamb meatballs over bucatini—sold! These dishes made sense at this classy

I love ice creams with fun names, but there’s never enough good stuff in commercial brands. I want just enough ice cream to bind all the chunks. Plus, I like creating my own flavors. Here’s the result of one of my trips to the grocery store. Follow what I’ve done or use them as a