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  1. Breakfast pie kicks off a great start to day or dinner

    I like this idea of making a hash brown crust, and this breakfast pie has all the things I love. And there's no reason whatsoever to relegate this dish to the morning meal.

  2. Chef shows off the beauty and benefits of chocolate in cheesecake

    Executive Chef Chris Franz of the Rattlesnake Club in Detroit has created the ideal dessert in the spirit of celebrating dark chocolate for health, Easter or anytime for that matter: dark chocolate cheesecake.

  3. Skip flipping with a ready-to-eat puffed pancake

    This puffed pancake recipe from the California Raisin folks appealed to me because I could make up a batter, pour into a skillet, pop into a hot oven and stand by with my fork at the ready.

  4. Two-potato latkes help celebrate happy days

    A russet potato does an admirable job of adding another layer of flavor and texture to latkes featuring a sweet potato too. With Passover on the horizon, you could make these using matzoh in place of the flour.

  5. Pasta fills the bill, especially with asparagus and bacon

    In the winter months, I make a hearty ragu or meatballs for the pasta, but to segue into spring, I lighten up the sauce with fresh vegetables (in this case, asparagus).

  6. Pardon the pun, but give peas a chance in chicken dish

    Chicken Vesuvio, born in Chicago's Italian restaurants, features crisp-skinned chicken, golden potatoes, peas and butter all dressed in a lovely garlic wine sauce. It's a great way to sneak peas up on a hater.

  7. Nothing beats combo of chocolate, banana for cake recipe

    When some bananas turned ready, I decided to make a banana chocolate cake with walnuts instead of bread something to serve in the morning or use for snacking through the day. Using chocolate with bananas is a must for me.

  8. Homemade kettle corn perfect for Opening Day

    The Tigers' Opening Day isn't a sanctioned holiday in these parts but that doesn't mean that most of us won't be stepping away from our daily duties to watch. Why not make some kettle corn?

  9. Versatile, fresh asparagus makes most of any meal

    Asparagus has been showing up on our table with a fair amount of regularity, and it will be summer before we have finally had our fill.

  10. Happy hens mean good eggs, quiche

    Last week I used the eggs from a co-worker's backyard chickens for the filling, and I don't believe I've ever had a quiche that incredibly delicious.

Detroit News Food Writer

Kate Lawson is The Detroit News' food writer. She writes two weekly columns, Simply the Best, which appears every Thursday in Food & Drink and Friday in the HomeStyle section as well as food-related stories about cooking and baking trends, nutrition, the latest tools, professional chefs and even home cooks. Kate has also served as judge for the Pillsbury Bake-Off and the National Chicken Cook-Off.

More on Kate Lawson

  • Favorite cooking magazine: Bon Appetit
  • Favorite cooking tool: hand blender
  • Favorite cookbook author: Donna Hay
  • Latest favorite cookbook: "Apples for Jam" by Tessa Kiros
  • Favorite comfort food: pasta
  • Cooking advice: Buy the best chef's knife you can afford. You will never regret it.

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