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There is an old Louisiana legend that says that when the original Acadians fled Nova Scotia to head to Louisiana, the local lobsters followed them. During the long swim the lobsters lost a lot of weight and most of their length. By the time they reached the bayou swamps to reunite with the early Cajuns, they had turned into crawfish! Crawfish, mudbugs, or crawdads—whatever you decide to call them, they’re delicious. With Texas being so close to bayou country, we can’t help but love these cute crustaceans. Though resembling tiny lobsters, only the extremely tasty tail is edible. When they are cooked with spicy Cajun flavors, you have yourself a mighty fine treat. Just remember that Louisiana crawfish are seasonal. A consistent supply can’t be counted on except between early March and mid-June, with the height of the season mid-March to mid-May. If crawfish are not available, peeled and deveined shrimp serve as a good substitute.

Just like mamma used to make, only better for you! By using a mixture of fat-free ricotta and low-fat cottage cheese, we’ve slashed loads of unnecessary calories while maintaining a true traditional taste. People all over Austin have fallen in love with our layers of lasagna noodles combined with our homemade meat sauce and light cheeses. It tastes so much like the real deal that you won’t believe it’s light.

Crystal’s brother-in-law Jim is a native of Maine, and he has a passion so strong for lobster that we have nicknamed him “Lobster Boy.” We have joked that if he were rich, he would eat lobster in some form or fashion every day—lobster rolls, lobster omelets, and even lobster casseroles. This casserole salutes you, Lobster Boy! We recommend serving it over buttered egg noodles that have been tossed with poppy seeds for color and a bit of a crunch.

Crystal loves crab. So much, in fact, that she is willing to risk physical harm to get it. You see, Crystal has recently developed an allergic reaction to crab meat. She feels as though the universe is playing some cruel joke on her—and she’s just not ready to accept it. Allergy or not, this is one of her favorite casseroles. There is just something so irresistible about the sweetness of the crab and how it interacts with the earthy taste of the asparagus. Serve this creamy casserole over toasted French bread (much like an open-faced sandwich) and pour yourself a glass of a crisp white wine—you’ll be very thankful that you are not allergic.

Upscale enchiladas? You betcha! Take your enchiladas to serious new heights by baking fresh halibut, instead of frying it, and cooking the enchiladas in a delicious tangy verde sauce. Serve with black beans sprinkled with Cotija cheese, and a simple side salad for a truly flavorful meal.

Unlike layered lasagne, which can lose its shape and become messy when served, these individual rolls are an elegant alternative that look as lovely on the plate as they taste. Crisp white wine and the nutty flavors of sherry come together beautifully in a creamy white sauce, adding a delicate accent that’s perfect for the shellfish. Easily portioned, this dish is excellent for entertaining. Remember to do your prep early, as this recipe does take some time to assemble.

French-food lovers, fear not the long list of steps and ingredients for this traditional dish. It’s easier than you think. Many of the ingredients are probably already in your pantry, and the rest can easily be found in your local grocery store. The key to great bouillabaisse is fresh seafood. We’re talking fresh-from-the-sea fresh, not Joe’s week-old specials. Nothing spoils a fish-based stew like subpar fish. Get to know the person at the fish counter and find out what’s fresh that day. In fact, ask to sniff the fish before they wrap it up for you—you want it to smell like the sea. Much like paella, this dish has very flexible ingredients. It’s part of the fun. Plus, you’ll be amazed at how quickly and easily it comes together. It’s time to start a French revolution—in your kitchen!

Aunt Joan. Crystal’s aunt oozed charm and elegance. She always wore just the right dress or scarf. She was rarely without beautiful makeup and glam sunglasses. Her table was always set perfectly, and it was filled with foods that, for her young nieces, seemed exotic but tasty and comforting at the same time. The young ladies in Crystal’s family all grew up aspiring to be as lovely and sophisticated as Aunt Joan. We have modified Aunt Joan’s recipe for chicken divan by using it as a filling for crêpes. This recipe honors the beautiful and loving woman who graced so many lives and created so many special meals. Enjoy!

We save time in this recipe (see page 76) by using ready-made crêpes. But if you have the extra time to make your own, you will only enhance your results. If working with crêpes is something you’ve never done, double the batter and give yourself plenty of time for a practice run!

The Queens go “coo-coo” for Coq au Vin, a classic French dish of chicken cooked in red wine. An elegant but simple recipe, it’s a great entry point to the world of French cuisine, which is often less complicated than it seems. Since this chicken dish has a decadent sauce, we love serving it in a shallow soup bowl over buttered egg noodles that have been tossed with chopped fresh parsley. We also garnish the rest of the plate with parsley, as the bright green pops against the red wine sauce. So pretty and so tasty!

No special equipment needed here. Leave the paella pan at the store and let your casserole dish do the work. Packed with fresh seafood and accentuated with the alluring flavor of saffron, your kids may call this pimpin’ dish “The Bomb,” which means it’s good. This dish lives or dies by the freshness of the fish. The beauty of paella is that it is a flexible dish, so talk to your local fishmonger to get recommendations on the best catch of the day. If you don’t like seafood, the dish actually works really well without it, too.

When sick, people typically head straight for chicken noodle soup or some other mild-flavored, broth-based soup to nurse them back to health. Not Crystal. Oddly enough, when Crystal is feeling a little under the weather, she craves spice to comfort her. We’re talking hot-and-sour soup, pho with lots of Sriracha sauce, and her ultimate cure-all favorite, curry! Extremely satisfying, this dish’s fragrant spices alone will perk you right up. Serve over steamed jasmine rice or with traditional Indian bread called naan.

Tomato or cream sauce? Who says you have to choose? This casserole combines marinara and Alfredo sauces to create a lovely pink sauce. The cream balances the acidity of the tomatoes, while sophisticated ingredients such as prosciutto and capers add an inviting gourmet touch to the meal. This recipe is perfect for Valentine’s Day, first dates, or anniversaries. Not only will there be a pleasing blush to your meal, but perhaps to your sweetie, too!

Crystal’s mom, Charlotte, should have installed a revolving door in their home, as it was the place where everyone stopped by—conveniently right around dinnertime. Charlotte fed almost everyone in Blue Ridge—the small town located in the North Georgia Mountains where Crystal grew up—for years and finally decided to make a successful catering business of it. Her prime rib was by far one of the most requested items and has become a Cook family holiday favorite. Lucky for Charlotte, her recipe made it into this book, so now she can stop by someone else’s house for dinner.

This Greek casserole is traditionally pasta baked in a flavorful meat sauce and topped with another sauce, such as béchamel. But we decided to skip the extra layer of sauce and cover ours with layers of buttery, flaky phyllo dough instead. The phyllo adds a nice crunch to this delicious dish, making a truly scrumptious, savory pie. Don’t pull out your best dinnerware for this one. It’s so tasty, you’ll want to throw your plate and yell “Opa”! Note that the cheeses won’t really melt. They will soften and become nice and creamy, but it won’t be gooey like a Cheddar or American cheese.

This delicious, classic dish from the Burgundy region of France is designed to showcase the wines for which the area is famous. (We like anything that celebrates wine. Oui, oui!) Beef Burgundy can appear at first glance as a mere stew, but those of us who have had the pleasure of making this dish know that during the hours it slowly cooks in the oven something magical happens. The flavors of the broth are intensified by the wine, and it thickens into a velvety smooth sauce. Once finished, the cuts of beef are so tender they almost seem to melt. Traditionally, Beef Burgundy is made with wine from the French province of Burgundy. If you have trouble finding a true Burgundy (they can be pretty pricy!), the best substitutes are Pinot Noirs from California or Oregon. We suggest serving this over our Perfect Rice Every Time (page 195) and with our Rockin’ Tomatoes Rockefeller (page 139).

Put some lovin’ in your oven! This fabulous dish gets its rich flavor from slowly brazing the veal until the meat is so tender, it literally falls off the bone with the touch of your fork. As it cooks, the aromas of the fresh herbs, earthy vegetables, and wine fill the kitchen. In fact, you may have to keep yourself busy by reading this cookbook until the timer goes off , lest you dig in before it’s done. Seriously, if you have never tried osso bucco, this is your chance! It takes a little more time—and expense—to cook than other dishes, but it’s completely worth it. Traditionally osso bucco is served over risotto, but we like it best over a bed of mashed potatoes or cooked white rice. So go ahead and treat yourself, you deserve it. If you’re not keen on veal, you can use lamb instead.

Every family has a signature dish, and this one belongs to the Lovitt family. Sandy’s other half, Michael, grew up on this dish, and to this day his mom makes it for him whenever he goes home to visit. In fact, Michael’s mom, Jayne, has been making this dish ever since she was newly wed to her husband, Mike. The story goes that when Jayne and Mike were first married, they spent a lot of time with another couple in the neighborhood (we’ll call them “Bob and Sally”). Jayne, Mike, Bob, and Sally would get together on a regular basis and play cards. Eventually, they decided that they would start making dinner for each other, too. This tradition didn’t last long before Bob called and said they could no longer participate in the dinner parties. When Jayne asked if everything was okay, Bob said that Sally was very upset because there was no way she could ever compete with Jayne’s baked spaghetti. They haven’t spoken in thirty years!

Crystal’s sister, Cindy, has always been a fantastic cook, but recently she has found a special connection in the kitchen. During a year-and-a-half-long treatment for breast cancer, she found that cooking is amazing therapy. Not only has Cindy been a great sounding board for our recipes, she concocted this easy, nutritious, and delicious dish that is so tasty that we just had to share it with the rest of the world. Go Cindy! Go Cindy!

You haven’t had a baked ziti like this before. Our version of this traditional favorite enhances the flavor with a creamy co-mingling of tangy Gorgonzola, nutty fontina, mozzarella, and sharp Parmesan cheese. Since this is such a rich and filling dish, it’s great to serve when entertaining both vegetarians and meat lovers. Who doesn’t love cheesy baked pasta? If you can’t find Gorgonzola or fontina at your local market, you can substitute! Use regular ol’ blue cheese for the Gorgonzola and replace the fontina with shredded Italian cheese mix. These prepared cheese mixes usually include a variety of tasty Italian cheeses that complement this dish perfectly.