One of the first things I proudly learned to "cook" in my teens was the hamburger or tuna meals in a box. I was amazed that I could brown some meat, add noodles, a packet of seasoning, and water or milk, then watch turn into a salty, creamy, satisfying meal.  And all made in one pan!

I've been on a mission to recreate these casseroles, starting with a hamburger stroganoff. In that recipe, I learned to use a flavorful cooking liquid, a bit of flour for thickening, and egg noodles for quick cooking. This recipe is a grownup creamy stovetop tuna casserole, with a from-scratch sauce and good-quality tuna. Simmer seared mushrooms, onion, and egg noodles in milk flavored with a bit of Dijon mustard. Stir in peas, cheddar cheese, tuna, and sour cream at the end, and if you feel a little nostalgic, sprinkle on some toasted breadcrumbs or cracker crumbs when serving. I love that this homey dish comes together in one pot quickly and that I usually have most of the ingredients in my pantry! (Click "Read More" below for the full recipe.)

I like the biscuit-y, buttery kind of strawberry shortcake, not the bland spongy ones. But here's my weird thing: instead of diving in right away, I like to let the strawberries sit on the shortcakes for awhile so the juices soak in. (I'm also the person whose favorite part of fruit pies is the juice-soaked crust.) So I set out to make an easy recipe that puts the essence of strawberry shortcake into one warm fruit cobbler.

The keys to this recipe are not overcooking the strawberries and having a thick but not gloppy sauce that the shortcakes can happily soak in. Make sure your strawberries are thoroughly dried, and keep them in relatively large pieces so they don't fall apart during baking. The easy shortcake dough is mixed by hand, then formed into cute little discs that sit on top of the fruit. While you can go the traditional route and serve this beautiful cobbler with whipped cream, I find the cream-based shortcake dough plenty rich to serve it as is. (Click "Read More" below for the full recipe.)

I love making deviled eggs because you end up with fancy-looking bites without a lot of effort. Plus, they're a blank canvas for whatever flavors you're in the mood for, and no one ever seems to turn them down. This spring-inspired recipe mixes feta, lemon, mayo, and parsley into the yolks, with the salty cheese balancing out tangy lemon juice and zest. Keep these deviled eggs in mind when you're faced with a surplus of Easter eggs in a few weeks!  (Click "Read More" below for the full recipe.)

I'm not much of a March Madness fan - in fact, sports are usually an excuse to eat junk food while ignoring the action going on in front of me. This week I channeled my non-athletic energies into making a warm, cheesy dip that probably contains so many calories your eyes would cross. Does it help that it includes spinach? This recipe is a spicy, baked rendition of the classic spinach dip sans the package of dried soup mix.  After crisping up some smoky bacon, cook onions and chipotles in adobo in the fat, and finish by mixing in spinach, cheese, sour cream, and mayo. Bake until bubbly, then try to wait just a few minutes before diving in so that you don't burn the roof of your mouth with molten dip. Serve with ice-cold beer or my personal favorite, a perfect margarita.  (Click "Read More" below for the full recipe.)

You're probably wondering why I'm sharing a recipe for a hard winter squash when spring is right around the corner, but butternut squash is almost always present at Chez Gallary. My daughter loves soups and purées, so it's an easy thing to throw into the shopping cart and whip up. However, there's a limit to how much squash the rest of the family can eat, so I decided to treat it like carrots or zucchini and bake it into a muffin. I've long admired French yogurt cakes, a simple mixture of flour, sugar, eggs, and yogurt, since the cakes are easy to bake and delicious. The yogurt provides moisture and tenderness so you need less fat, and it's chock full of sweet butternut squash and warm spices. Since it's not too sweet, it can do double duty as a grab-and-go breakfast or snack for later in the day. (Click "Read More" below for the full recipe.)