Prepare the butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes

My mom used to make hamburger gravy when I was a kid. Frequently, she made it with white gravy, which I didn’t like so much. But when she made it with brown gravy, I loved it. I don’t like it over noodles, though – it’s delicious over mashed potatoes.

One of the favorite dinners in our household, and it makes lots for not a lot of money. Not a lot of work, either.

My very yummy potato salad, which tastes a lot like my deviled eggs – but with potatoes!

Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.

South Beach Friendly