Mexican cuisine has been popular for a long time, but my recent travels around our country have persuaded me that fish tacos are big now in a way they never were before.

PHILADELPHIA — In a city that has become renowned for its hip and innovative restaurant scene, a local tourist attraction is offering decidedly different fare: prison food.

My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.

My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare — steak and potatoes.

Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.

Whether you've just bought a shiny new grill or pulled your old one out of winter hibernation, step No. 1 before embracing grilling season is to clean and season it.

When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. And why not? They are easy to eat with your hands, pack well and are versatile enough to keep everyone happy.

Is any ingredient more hardworking, yet humble, than the onion?

When salsa overtook ketchup as America's favorite condiment in the 1990s you had to know that "taco night" wasn't far behind.

At heart, a quesadilla is pretty much a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.

When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.

Barbecue chicken is one of my favorite summertime dishes. I like every part of it — the tomato-based sauce (the spicier the better), the crispy skin, even the bones.

Time for a confession. As a child, I never once celebrated Mother's Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?

Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.

Happiness is... a warm cheese sandwich.

Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.

One-pot chicken that is a blast of savory goodness

This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.

My trick to throwing a great party — and I love throwing a great party — is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.