This is a very flavorful beef stew that is a favorite with my family. My oldest son, now living on his own, always requested this dish when he came home from college. The stew is fairly spicy - thanks to the onion, garlic, and black pepper - but tastes wonderful accompanied with noodles, rice, or even boiled or mashed potatoes. I make a double batch of this recipe and freeze half for a future dinner.

This is easy and delicious. I sometimes add any of the following: 1/2 cup frozen or canned corn niblets, thinly sliced avocado, small can of crushed pineapple. This is best if served after being refrigerated for at least a day. Serve with a dollop of sour cream and chopped basil if you like.

Food Editor’s Note: Everyone who tasted this gazpacho loved it. I added some diced avocado to my own serving and enjoyed the contrast in textures between the crunchy vegetables and the smooth avocado. Serve the gazpacho in a large glass bowl or cookie jar for a colorful presentation.

This gazpacho is the best ever, says my son-in-law, David. (And he has a very discriminating palate.) Prepare this cold soup a day or two before serving to allow the flavors to blend. Garnish with croutons, diced pepper, or diced cucumber. Gazpacho makes a refreshing summer appetizer. Served with salad and bread sticks, it makes a delicious summer lunch. It keeps well in the refrigerator for many days, if it lasts that long. Enjoy.

Every winter I make an enormous batch of the vegetable stock for this soup and freeze it. It becomes one of my "quick and easy" dinners: with some fish and a loaf of bread, I have a well-balanced meal in 5 minutes.

Food Editor’s Note: This soup is fantastic, more a stew really, with big chunks of fish and lots of colorful vegetables floating around in the hearty stock. It is quite spicy, however, so if your family isn’t a fan of "hot" foods, I would reduce the crushed red pepper to 1/4 teaspoon. For the fish, I use a combination of cod and halibut, but the choice is yours. I had the fish boned and skinned at the market and I took it all home to add to the broth. Secure the bones and skin in cheesecloth tied with string and just drop it in the pot when you add the water and wine. They will add extra flavor to the soup and you can remove them easily at the end by lifting out the cheesecloth and discarding.