I don't remember exactly when I first tasted Hummus but needless to say I am still a big fan. The only thing that I don't like about store bought Hummus, or those found in restaurants, is the inconsistency in taste. For a condiment with such simple ingredients it shouldn't be that easy to screw up the recipe, but many do using too much lemon or not enough, too much tahini or none at all, and so forth with the garlic and olive oil. I have a workmate who is from Lebanon and his Hummus is incredible, he says it's his mom's recipe and he refuses to share it but I went on a mad hunt to find one that comes close and I think this is it. Serve this with fresh veggies, and pita wedges the next time you have friends over or just as a healthy snack for yourself. I wouldn't be surprised if Hummus becomes the next great condiment like Salsa.

Cold, rainy weekends are the perfect time to perfume your home with a bubbling pot of chicken stock; and with a recipe like this, you'll end up with a handsome supply to freeze for the future. Whether you are warding off a winter cold or simply in need of a dose of comfort food, this soup will definitely do the trick. The light-as-air matzo balls, seasoned with scallions and just a touch of fresh rosemary, add a modern twist to a classic combo. For dessert, try warm apple pie with a scoop of vanilla frozen yogurt.

Continuing with my soup making spree, I tried this recipe that was floating around the blogsphere. I love tomato and I love lentil so I just knew this would be a great combination. The lentils are hearty and filling and sweetness of the tomatoes just takes things to a whole different level. I would serve this as a starter when entertaining too.

I'd rather eat beef infrequently, and then occasionally splurge on a really excellent cut. Well-marbled rib eye steaks may be the tastiest cut of all--and leaving the bone-in gives added flavor, plus a bonus for family members who love to gnaw on them...even if it's the family dog. This is a good basic recipe for grilling steaks--the most important points are beginning with room temperature meat, and then letting the grilled meat rest 10 minutes before slicing. The result? Perfection. As an added indulgence, Chef Fox tops the meat with a pile of sauteed mushrooms flavored with Dijon mustard and herbs. When chanterelles are not available--or not in the budget--use any wild or cultivated mushrooms for a similar result. Go classic with this menu--perhaps starting with a Caesar salad and serving oven-roasted \"fries\" along with the steak. A full-bodied red wine, and you've got a meal sure to please any closet carnivore.