Lucinda Scala Quinn

Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.

This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six.

How many times have I made roast chicken over the years? Thousands.

Lucinda Scala Quinn is a chef and executive director of food and entertaining at Martha Stewart Living Omnimedia who appears on Mad Hungry. The author of several cookbooks, including Mad Hungry Cravings, shares her Key 3.

Whenever I'm cutting up whole chickens at home, I reserve the back and wing tips, put them in a resealable bag in the freezer, and use my stockpile the next time I make this delicious homemade broth. To add even more nutrients, or for recipes with an Asian theme, add a 3-inch piece of ginger, sliced, and 2 spicy chili peppers with the other ingredients. 

This recipe was inspired by our local Belgian beer place, which has several different versions of moules frites on the menu: an enamel pot of mussels comes with a cone filled with crispy French fries and a mayonnaise dipping sauce alongside. My favorite is the Malaysian style, which is a riff on laksa, a coconut curry soup with Chinese-Malay elements. At home, mussels take literally minutes to prepare and need only a crispy baguette to sop up all the delicious juices.