I died laughing the first time I saw this. It's so stupid, but it just struck me, and now I have to dutifully pass it on to you! The wife's reaction is priceless ... and contagious ... and oh so very loud, so watch your speaker's volume if you're in the office!

Whether you call it pasta fazool or pasta fadrool, its appearance in our house means one thing: we are ready to say goodbye to bathing suits and barbecues, and hello to falling leaves, wool sweaters and pumpkin patches. Our favorite way to ring in the new season is by making a big batch of pasta e fagioli, the traditional meatless Italian peasant soup featuring two of the most comforting ingredients ever: pasta and beans.

The food of my childhood represents comfort, security and love, and translated onto the plate in the form of mashed potatoes, fried green beans, skillet-made cornbread, pecan pie and peach cobbler. On a recent trip to see family in South Carolina, I was reminded of the southern dishes I had loved so much while growing up below the Mason-Dixon Line, but was equally stricken with regret – why don’t I reproduce these beloved dishes for my own child?

I've never met an eggplant parm I didn't like. The sweetness of the eggplant and sauce, the elasticity of the mozzarella and the sharpness of the parmesan are combined to perfection whether baked or fried, bread crumbed or floured.

Norine Longo is Assistant Web Editor for Hamiltonspace.com and she likes frozen drinks.

Are you a wiz at spouting off potential names for products? Think you can do a better job than the big shots? Well, lads and ladies, here’s your chance to “Name it…Claim it.” The Quick Chek food store chain is putting the name game in your hands with the launch of their new collection of frozen beverages.

With school nearly getting started, finding quick satisfying meals becomes a necessity. Pizzas and paninis are a perfect choice to satisfy family and friends any time of the day. The experts at Williams-Sonoma vow to teach us how to prepare some of their favorite sweet and savory choices, and will share time-saving make-ahead tips, ways to incorporate leftovers and some great entertaining choices at their upcoming Pizza & Panini Techniques Class, Sunday, August 23rd at their nearby Princeton Market Fair location.

Besides the many health advantages (low calorie, low carb, high fiber, low saturated fat, low cholesterol, low sodium, high potassium, heart healthy AND gluten free) offered by this salad, it is simply delicious, easy to make and perfectly no-fuss for summer.

I'm serving this for dinner tonight with crusty Italian bread and a chilled bottle of sparkling wine.

Raspberry, Avocado and Mango Salad
From eatingwell.com

- serves 5 -

Ingredients
1 1/2 cups fresh raspberries, divided

There’s a whole class of food categorized as “comfort” – a variety of familiar, home-cooked dishes that are soothing for body, mind and soul. For some, meatloaf, macaroni and cheese or mashed potatoes fit the bill. For me, the ultimate comfort food is actually a beverage – a tall glass of chocolate milk. (It helps if this concoction is shaken up in the “magical cocoa milk-maker” my grandmother gave to me as a child, but I digress.)

July just wouldn’t be complete without a summer staple to sip on – sangria! This tasty “wine punch” is commonly made with a mixture of red wine, chopped or sliced fruit, a sweetener like honey or sugar, and a splash of brandy or triple sec. Amy Foulks, Assistant General Manager at Salt Creek Grille (Princeton), has divulged a deliciously refreshing variation featuring one of my warm-weather favorites: prosecco.

Even though eggplant is available year-round, it is most delicious and plentiful in the summer. In our house, this vegetable is usually bread-crumbed, fried, then smothered and baked with cheese and marinara, but it is equally satisfying when stuffed with more healthful ingredients.

We like this dish, passed down from my grandma, served simply with a green salad. It can also be rounded out with rice or noodles.

Stuffed Eggplants

- serves 4 -

Ingredients
2 eggplants
Salt
Extra-virgin olive oil
1 onion, peeled and minced
4 tomatoes, peeled and chopped