Smokey, golden corn on the cob is grilled until just slightly charred and crisp, along with gorgeously blackened sweet red peppers. Creamy chunks of jade avocado, fresh basil and a splash of red wine vinegar make this healthful salsa irresistible. Our vegan and veggie pals will enjoy with spicy black beans and rice, atop a baked sweet potato — or straight from the bowl.

Be the life of your own party and make it ahead. Grill the corn and peppers the morning of your soiree, then (as you sip a chilled something fabulous) toss it all together, adding the avocado and fresh basil just before serving.

Grilled Corn, Avocado and Sweet Red Pepper Salsa
Serves 4 to 6

3 ears corn, shucked and rinsed

2 red bell peppers, seeded and cut into lengthwise quarters

5 tablespoons extra-virgin olive oil, divided

Coarse salt and cracked black pepper, to taste

1 large ripe avocado, peeled and diced

10 to 12 fresh basil leaves, torn

2 tablespoons red wine vinegar

Prepare the grill.

Brush the corn and peppers with 3 tablespoons of olive oil, seasoning with salt and pepper. Place the corn and peppers directly on the grill over medium-high heat, turning occasionally until nicely charred and tender, about 10 to 15 minutes. Remove from grill and cool.

With a sharp knife, remove the kernels from the cob and place in a bowl. Dice the peppers and combine with the corn. Add the avocado and basil, seasoning to taste with salt and pepper. Drizzle in remaining olive oil and vinegar, tossing gently.

Diva Confessions: Stretch this recipe by adding prepared couscous, black Forbidden Rice, or any sort of noodle. Add extra oil, vinegar and coarse salt and pepper, to taste.

We understand, we feel your pain because we, too, have transgressed and trounced upon the very notion of self-denial and delayed gratification.

It’s just all so inhumane and cruel, these annual pronouncements to endure lemon-dressed lettuce leaves and low-carb cardboard.

Which is why it makes far more sense to be resolute about loving each and every morsel you place in your mouth.

Besides, nurturing yourself and those around you with healthful, delicious fare is one of life’s greatest pleasures.

We adore this dish, not only for its fantastically (skin-glowing) healthy components, but for its savvy sense of balance: flavors, textures and rich color in concert.

Traditionally cooked to death with a greasy hunk of fatback, our Sicilian-esque collard makeover is yummy with grilled wild salmon or a simple side of nutty, whole grain brown rice.

Calling All Collards with Pine Nuts, Dried Cranberries and Balsamic Vinegar
Serves 4

1/4 cup pine nuts
2 bunches collards
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Coarse salt, freshly ground black pepper, to taste
4 tablespoons balsamic vinegar
3 tablespoons dried cranberries
2 tablespoons golden raisins

In a dry skillet over medium heat, toast the pine nuts until golden brown, shaking occasionally (about 5 minutes); set aside.

Thoroughly wash the collards and drain, allowing some of the moisture to cling to the leaves. Using a sharp knife, remove the central rib from the leaves and discard. Cut the collards into bite-size pieces.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and sauté for 2 minutes or until fragrant. Add the greens, seasoning to taste with salt and pepper. Cover and cook for 2 minutes, stirring occasionally.

Add the vinegar and dried fruit, stirring to combine. Cook for 2 minutes more and serve garnished with toasted pine nuts.

DIVA CONFESSIONS: TOASTING PINE NUTS

Toasting pine nuts can be risky biz for determined multi-taskers. For this reason, we advise toasting at least a cup to squirrel away for life’s more hectic moments.

Toasting pine nuts just makes them nuttier, and therefore yummier. They embolden an ordinary stir-fry or salad or kick up a favorite herb pesto or rice pilaf.

The edible seed of the pine, the nuts are insanely good for you, with more protein and fiber than the average nut.

Shelled varieties become rancid after just a few weeks. To maximize freshness and flavor, store them in the freezer until ready to use.

To enjoy this humble bite sans shame, guilt and guile; to elevate the potato’s sidekick status to savory main course star.

And so we propose the plant-based bliss of responsible decadence. Why not sit down to dinner of gloriously golden turmeric-crusted new potatoes (no need to peel) topped with oh-so-sweet pan-crisped onions.

We love this Indian-inspired dish with a cooling tomato and plain yogurt salad spiked with fresh mint, red chilies and lime.

But you can certainly enjoy as is: smashed, fried and comfortable in its own skin.

Turmeric-Crusted New Potatoes

Serves 4 to 6

1 pound new potatoes, rinsed

Coarse salt, to taste

1 large sweet onion, halved and thinly sliced

6 tablespoons vegetable oil, divided

2 teaspoons turmeric, or more to taste

2 teaspoons ground cumin, or more to taste

2 teaspoons ground coriander, or more to taste

Coarse salt and cracked black pepper, to taste

Boil the potatoes in salted water until tender, about 16 to 20 minutes. Drain and cool on paper towels; potatoes should be thoroughly dry before frying.

While potatoes boil, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 1/2 teaspoon each turmeric, cumin and coriander. Toss in the onions, seasoning with salt and pepper and stirring to combine. Do not overstir so that edges of the onions become crisp and caramelized. Cook for about 10 minutes. Remove the onions from the pan with a slotted spoon; set aside.

Using a jar or your fist, carefully smash each potato so that the edges are slightly broken but potato is still intact (the shape slightly flattened).

In the same skillet, heat 2 more tablespoons of the oil, seasoning again with turmeric, cumin and coriander. When the oil is hot, add the potatoes, careful not to overcrowd. Cook about 5 minutes per side or until golden and crispy. Drain on paper towels, seasoning with an extra pinch of salt. Repeat this process until all potatoes are fried.

To serve, mound potatoes on serving platter and top with onions. Delicious with plain yogurt mixed with diced tomatoes, fresh mint, red chilies and lime juice.

DIVA CONFESSIONS: TURMERIC, ‘THE SPICE OF LIFE’

Herbs and spices impart an entire world of culinary "hip" without upping fat, calories, sodium or the size of your jeans.

Comprised of leaves, seeds, roots, berries and bodacious buds, they infuse ordinary cuisine with extraordinary style, enchanting taste buds, beautifying plates and even boosting brainpower.

One such botanical treasure, turmeric (left), has been aptly coined "the spice of life." Turmeric is both anti-inflammatory and an antioxidant, and also is known to boost a beleaguered liver, lower LDL (bad) cholesterol, inhibit the growth of tumors and repel insects. And though the Divas boast nary a medical degree to be sure, we do believe you are what you eat.

And so, in a pinch, why not be golden, fabulous, spicy and smart?

Edamame are in the freezer section of your grocery store, still in the pod or shelled.

And they pack a powerhouse of fiber and nutrition — a half cup has more protein than two eggs, and a generous dose of Vitamin C.

Stash this salad in the fridge as your go-to sustenance and watch the pounds melt away. With a piece of salmon or a chicken breast, this salad makes a meal.

Mama’s Edamame

2 cups shelled edamame
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger
1/2 teaspoon coarse salt
1/2 cup chopped napa cabbage
1/2 cup shredded carrots
8 radishes, thinly sliced
1/4 cup chopped cilantro
1 teaspoon toasted sesame seeds, optional 

Cook edamame according to package directions. Drain completely; set aside.

In a medium bowl, whisk together vinegar, oil, ginger and salt. Mix in remaining ingredients and toss with edamame. To serve, top with sesame seeds, if desired. Serve chilled or at room temperature.

Part aromatic stew, part finger food, cioppino (pronounced chuh-PEE-no) is a mouthwatering mélange of fresh seafood that originated on the docks of romantic San Francisco, and is adored ’round the globe as bouillabaisse in France, brodetto in Italy and suquet de peix in coastal Spain.

Start your evening’s affair with a sip of seductive sauvignon blanc and elegant simplicity — a gorgeous spring green salad dressed to impress in a light French vinaigrette (you’ll never buy bottled again). Luxuriate in the tastes and textures of soft lettuce leaves and creamy-white goat cheese. Then slurp your way to a lusty, aphrodisiac buzz as you share a bowl of cioppino, trading sauce-soaked wedges of crusty sourdough bread and sips of wine.

Cioppino recalls the raucous days of the California gold rush, and we imagine rugged Italian and Portuguese immigrants pulling their catch from the icy waters of the Pacific to "chip in" a bit of this, a bit of that, comprising a communal brew of all things yum.

It only sounds decadent. Our recipe for romance is actually good for your sweetheart—and your sweetheart’s heart. Lean protein, antioxidants and monounsaturated fats will keep your hearts beating as one for all eternity. And even as the last mussel is teased from its smooth, ebony shell, you’ll be satisfied, but not too stuffed for post-prandial fun.

The trick to this dish’s success is this: Find the freshest seafood available. We suggest a combo of buttery sea bass (preferably from a sustainable fishery), shrimp and mussels, but you can play around and substitute to your own heart’s desire. A selection of fresh crabs, clams, scallops, lobster or any firm-fleshed fish work deliciously.

With the flavor-intensive cioppino, you can stick with sauvignon blanc, or be fickle and move on to a fruity Beaujolais. If you prefer your cioppino on the spicy side, try a big, bold syrah. If you’re in the alcohol-free zone, pour sparkling water in Champagne flutes and add a squeeze of fresh lemon.

For a devilish ending, wow your sweetie with a luxurious, heart-shaped chocolate torte, a recipe inspired by a dessert at Disney’s Turf Club that’s better than any store-bought version. It can be made a day ahead, for the most part, then iced a couple of hours before your date arrives.

Chocolate isn’t just decadent, it has a long history as a powerful aphrodisiac: Giacomo Casanova, the "world’s greatest lover," was said to request chocolate daily.

With your chocolate, you may want to sip into something more comfortable, say a bit of bubbly — Champagne, or the more affordable prosecco, Italy’s sweet version.

Blow out the candles and hang the "Do Not Disturb" sign.

Here’s to amore!

Elegant Simplicity Salad

(Serves 2)

FOR THE SALAD:

2 cups mixed baby greens

2 tablespoons toasted pine nuts

2 tablespoons soft, mild goat cheese

FOR THE DRESSING:

1 clove garlic, finely chopped

Coarse salt, freshly ground black pepper, to taste

¼ teaspoon French Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

TO MAKE SALAD: Gently mix together the greens and pine nuts; set aside.

TO MAKE DRESSING: Place garlic in a bowl with generous pinch of salt and a couple of grinds of black pepper. Add the mustard and vinegar. Mix and let sit a few minutes to infuse flavors. Whisk in the oil; taste and adjust seasonings. If it is not vinegary enough, try adding a little salt instead of more vinegar.

TO SERVE: Lightly dress the greens with the vinaigrette and top with goat cheese.

To-Die-For Chocolate Torte

(Makes one 9-inch torte)

FOR THE TORTE:

1¼ sticks butter, softened, plus additional softened butter for greasing pan

3⁄4 cup sugar, plus additional sugar for dusting pan

12 ounces semisweet chocolate, finely chopped

5 eggs at room temperature, beaten

½ teaspoon vanilla extract

¼ cup prepared espresso

FOR CHOCOLATE GANACHE:

4 ounces semisweet chocolate

1 stick softened butter

Vanilla ice cream, optional

MAKE THE TORTE: Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.

Combine 3⁄4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.

Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.

Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes. Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.

MAKE THE GANACHE: Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.

TO SERVE: Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

FOR MINIATURE HEART-SHAPED TORTES: Cut individual tortes from large torte using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

Loves and Fishes Cioppino

(Serves 2)

4 tablespoons extra virgin olive oil

1 small yellow onion, chopped

2 ribs celery, chopped

1 small yellow bell pepper, seeded and chopped

Coarse salt, cracked black pepper, to taste

4 cloves garlic, minced

1 cup dry white wine

2 cups crushed tomatoes

1 cup bottled clam juice

1 tablespoons dried oregano, rubbed between your palms

1 tablespoons dried basil

¼ teaspoon fennel seeds, rubbed between your palms

¼ teaspoon crushed red pepper, or more to taste

2 bay leaves

8 extra-large shrimp, shells intact, preferably wild

1¼ pounds Chilean sea bass filet, cut into 1-inch chunks

1 pound fresh mussels, soaked, rinsed and scrubbed

1/3 cup minced fresh parsley

Lemon wedges, for serving

Sourdough bread, for serving

In a medium soup pot, heat the olive oil over medium heat. Add the onion, celery and bell pepper, seasoning with salt and pepper. Sauté until softened, about 5 minutes. Add the garlic and cook for another 2 minutes, stirring often, being careful not to brown the garlic.

Raise heat to high and add the wine, reducing for 3 to 5 minutes. Add the tomatoes, clam juice, oregano, basil, fennel seeds, crushed red pepper and bay leaves, seasoning with salt and pepper, to taste. Reduce heat to medium-low, cover and simmer the sauce for 30 minutes, stirring occasionally.

Taste the sauce and adjust seasoning, if necessary. Raise heat to medium-high. Add fish, mussels and shrimp in their shells (the shells add flavor to a quick-cooking sauce). Cover and simmer for about 10-12 minutes, or until seafood is fully cooked. Discard any mussels that have not opened.

Stir in the fresh parsley, garnish with lemon wedge, if desired. Serve with hot, crusty sourdough bread.

When cooking fresh mussels or clams, be sure the shells are tightly closed before you toss them into the pot. Do not use any with chipped or damaged shells. Though many of the farmed varieties are cleaned before they’re shipped to market, it’s best to thoroughly soak mussels and clams in cold water (about 20 minutes) to remove grit and excess salt. If necessary, scrub them with a brush before cooking. After the cooking process, discard any mussels or clams that haven’t opened.

While cold brews and hot wings are top picks for the guys, this sippy sweet will keep the kids happy, a yummy concoction from our pals at the Dairy Council of Florida, who are rolling out a new healthy kids initiative in schools with the NFL.

Just 200 calories a serving and cinch to throw in the blender so you can get back to checking out those cute football players.

Chocolate Banana-rama

Serves 4

4 cups fat-free milk
1 (4-ounce) package chocolate instant pudding and pie filling
1 medium banana, cut into chunks
5 to 6 ice cubes

Place ingredients in a blender. Cover and blend 1 minute or until smooth. Pour into glasses.

Serve immediately.

DIVA CONFESSIONS: BENEFITS OF BANANAS

We slip bananas into smoothies, chop them to eat with cereal, dry slices in the dehydrator for delicious banana chips, mash overripe bananas for banana bread, slather them with peanut butter.

We’re told you can survive on nothing but bananas — you know the story of the shipwreck survivor who lived on bananas for a month and was just fine and dandy? (She had to lose weight, because bananas are low fat and full of fiber.)

And they’re portable — slip one in your handbag and you’ve got a high-energy snack to fend off hunger.

At wit’s end, before you reach for a sedative, go bananas — the tryptophan (an amino acid) helps your body produce serotonin, a natural substance that calms and can act as a gentle sedative. Nighty night.

And while some of us can abandon the butter and never look back, others need a little richness to get through January.

This classic country-style pâté has just enough — pumped up with spices and less fat than the classic version.

Inexpensive and easy to make, pâté makes a light bite with bread or crackers, grainy mustard and cornichons.

Though it can be eaten the day it’s made, we love the earthy flavor more a day or two later.

Sip a German Riesling and call it dinner.

‘Live and Let Liver’ Pâté

Serves 10 to 12 as an appetizer

1 pound chicken livers, rinsed, tough parts removed
1 onion, thinly sliced
2 cups chicken stock
Coarse salt, freshly ground black pepper, to taste
1 bay leaf
3 slices turkey bacon
1/2 to 1 cup shelled pistachios
1 teaspoon Dijon mustard
3 tablespoons sherry
2 teaspoons dried tarragon
2 tablespoons fresh flat-leaf parsley, minced
1/2 stick unsalted butter, softened
1 teaspoon fresh lemon juice

Combine the livers, onion, chicken stock and bay leaf in a medium saucepan. Season with salt and pepper. Simmer until the livers are tender and no longer pink in the center.

Cook the bacon until crisp, drain on paper towels and crumble.

Discard the onion and the bay leaf and drain the livers. In a food processor or blender, combine the livers, bacon, pistachios, mustard, sherry, tarragon, parsley, butter and lemon juice. Pulse until smooth.

Taste and adjust seasoning if necessary. Add additional herbs and sherry if desired.

Lightly grease your hands and form the liver mixture into a mound. Chill for at least 2 hours.

Behold and taste Diva sammy slaw, a colorful side dish for Christmas dinner or a light change for those days between big holiday meals.

Diva sammy slaw is part salad, part topping of sweet bell peppers, Roma tomatoes, onion, fresh garlic, fresh basil, pepperoncini peppers and oregano bathed in extra-virgin olive oil and red wine vinegar.

Make it 30 minutes before serving on artisan rolls or baguette, with best-quality deli meats and cheeses, no mayo necessary.

Or lighten up with whole grains, turkey and reduced fat Swiss cheese.

Diva Sammy Slaw

Tops 6 (6-inch) subs

2 small bell peppers, seeded and thinly sliced
1⁄2 sweet onion, thinly sliced
3 Roma tomatoes, thinly sliced
1 small clove garlic, minced
2 teaspoons dried oregano, or more to taste
1⁄3 cup best quality extra-virgin olive oil
3 tablespoon red wine vinegar
Coarse salt, freshly ground black pepper, to taste
8 pepperoncini peppers, sliced or whole
10-12 fresh basil leaves, torn

In a medium-sized bowl, combine peppers, onion, tomatoes, garlic, oregano, olive oil, salt, pepper and pepperoncini peppers, gently tossing.

Allow mixture to marinate at room temperature for 30 minutes, adding the fresh basil just before serving. Can be made several hours ahead.

The Divas tandoori turkey is an inventive take on the traditional Thanksgiving turkey. (Photo by Pam Brandon)

The Pilgrims weren’t afraid of change, so why are you?

Since the first Thanksgiving way back in 1620, we’ve had, oh, around 390 years to get it right. How the original menu of fish, fowl, pumpkins, berries and nuts morphed into kitschy melted marshmallow sweet potatoes, green bean casserole and quivering mounds of canned cranberry reflects a culinary saga as bold and twisted as our American history.

Truly, we understand your commitment to tradition, but perhaps just this once — in the rebellious spirit of our ancestral pilgrims, try something new. After all, didn’t Columbus mistakenly happen upon our great land while pursuing an alternate route to India in search of exotic spices? Indeed, the pilgrims would have no knowledge of the brave new world were it not for the original foodies of Europe, desperate to escape their own culinary rut.

And while all of Europe was jonesin’ to jazz up their 15th century boiled dinners, spice girls in India already were giving thanks for their bounteous spice racks. So, in our only slightly convoluted logic, it stands to reason that a turkey prepared in tandoori fashion not only promises a tender and mouth-watering bird, but also celebrates what could have been had Chris Columbus hit India’s shores instead of America.

What sets this turkey apart from your mother-in-law’s is the yogurt marinade. As the bird languishes overnight in the savory brew, the yogurt’s live cultures and lactic acids tenderize the meat and, when roasted, create an incredibly crisp, golden, caramelized skin to truly give thanks for.

To go with, try a cranberry chutney and mix ground coriander and butter into smashed sweet potatoes. Scald mustard seeds in a bit of vegetable oil to add an exotic edge to steamed green beans or corn.

Divas Tandoori Turkey
Serves 8

8- to 12-pound turkey
1 cup plain yogurt
Juice of 2 lemons
3 tablespoons minced fresh garlic
1 tablespoon ginger paste
1/2 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne powder
2 teaspoons salt
4 tablespoons melted butter for basting, optional

The prep:
Remove neck and giblets and rinse the turkey thoroughly under cold running water; pat dry.
Mix together the yogurt, lemon juice, garlic, ginger paste, turmeric, cumin, coriander, cayenne and salt.
Place the turkey in a zip-top bag (212-gallon capacity) and pour yogurt marinade over the bird.
Massage marinade into the turkey, making sure it is evenly distributed.
Refrigerate overnight.

To roast:
Preheat oven to 325°.
Remove the turkey from the bag and place in a roasting pan, breast side down (discard remaining marinade).
Roast turkey uncovered for one hour.
Turn the bird breast side up, loosely tent with foil and continue roasting until a meat thermometer registers 165°, about 3 hours.
Baste with pan drippings every hour.
During the last 30 minutes, remove foil tent and baste with melted butter, if desired.
This will caramelize the skin and create a gorgeous golden color.

'Spice Capades' blackened tilapia topped with a caramelized red onion relish is a great way to jump-start the dinner hour. (Photo by Pam Brandon)

Jump-start the dinner hour with a lip-searing rub of Cajun spices. Paired with mild-mannered tilapia, then heaped with an ooey-gooey mound of caramelized onion relish, this unlikely duo brings down the house with each magnificent mouthful.

Make the relish ahead of time, then reheat as you sauté the tilapia for a luscious quickie dinner. Serve with thick sliced, perfectly ripened tomatoes drizzled with your best-quality olive oil, or smashed potatoes for a more robust pairing.

‘Spice Capades’ Blackened Tilapia with Caramelized Onion Relish
Serves 6

6 tilapia fillets
1 teaspoon dried basil
2 teaspoons lemon pepper
4 tablespoons Cajun seasoning mix
1/4 cup unsalted butter, melted
3 to 4 tablespoons extra virgin olive oil
Coarse salt, to taste

Rinse fillets and pat dry; set aside. Combine the basil, lemon pepper and Cajun seasoning in a bowl large enough to dredge the fillets in (or a paper plate works fine).

Brush each fillet with melted butter and dredge in seasoning mixture.

Heat a large skillet over medium-high to high heat. Add the oil and cook the fillets for 2 minutes on each side, seasoning lightly with salt. You will probably have to cook the fish in at least 2 batches, so keep the first batch warm as you cook the second. Top each fillet with equal portions of onion relish. Serve immediately.

Brown Sugar Bombshell, Red Onion Relish

3 large red onions
3 or 4 tablespoons extra virgin olive oil
Coarse salt, cracked pepper, to taste
3 tablespoons dark brown sugar
4 tablespoons balsamic vinegar, divided

Cut the onions in half vertically, removing the papery outer layers. With the cut sides down, slice the onions as thinly as possible.

Place oil in a medium skillet and over medium heat and add the onions; season with salt and pepper. Add the brown sugar and 1 tablespoon of the balsamic vinegar, stirring every few minutes. As the mixture begins to turn a light golden brown, the moisture will begin to evaporate. Add the remaining vinegar 1 tablespoon at a time, as needed.

After 15 minutes, lower the heat to medium low and continue cooking for about 35 minutes. The longer the onions cook, the more you will need to sir them. The onions should be a deep, rich brown. Taste and adjust the seasoning if necessary.

Bobby's Whiskey Chicken Cordon Grill is an interesting twist on the classic cordon bleu chicken that uses a double shot of whiskey to boost flavors. (Photo by Pam Brandon)

The divas love a grill master who plays with his food — and this cheesy version of classic chicken cordon bleu is the creation of our pal Bobby who’s king of the ’cue in his back yard. His secret ingredient: a tease of whiskey to notch up the flavors.

Serve on crusty bread with a slice of fresh tomato, lettuce and a dollop of mayo or a good ol’ Southern side of macaroni salad and a slice of dill pickle. Don’t forget the sweet tea. Or a cold brewski.

Bobby’s Whiskey Chicken Cordon Grill
4 large boneless, skinless chicken breasts
1/2 cup Dijon mustard
1 tablespoon Worcestershire Sauce
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Double shot of whiskey
4 slices provolone cheese
4 slice Swiss cheese
4 thin slices smoked ham

Rinse chicken breasts and pat dry; filet each breast to create two thin pieces (or gently pound to 1/2-inch thickness). Place chicken, mustard, Worcestershire sauce and whiskey in a resealable plastic bag and marinate in the refrigerator for 45 to 60 minutes.

Preheat grill or stovetop grill pan to high heat. Remove chicken from marinade and grill 3 to 5 minutes each side or until cooked through. As chicken finishes cooking, add slice of provolone, slice of ham, then slice of Swiss. Cover and cook until cheese melts.

Artichoke hearts and mascarpone cheese create a sooper-quick bisque for those craving comfort food. (Photo by Pam Brandon)

What begins as an ordinary tale of when ‘tater-met-onion soup receives a plot-thickening twist from artichoke hearts and a heady dollop of mascarpone cheese.

Intensely rich, this triple cream dessert cheese is best known for its role in tiramisù, yet it also adds a creamy decadence to pastas, soups or as a spread for crackers or crostini. Sold in teensy tubs, mascarpone cheese is available in most supermarkets in the gourmet cheese aisle.

Try this souper-quick bisque when you’re craving comfort on the fly. With just six ingredients and a single pot for hubby to wash, your soulful bowlful is ready to spoon in just 20 minutes.

Artichoke and Mascarpone Blissque

Serves 4

2 tablespoons extra virgin olive oil
1 large Vidalia onion, chopped
Coarse salt, cracked black pepper, to taste
1 (14-ounce) can artichoke hearts, drained
1 medium russet potato, peeled and diced into 1⁄2-inch cubes
1 (14-ounce) can chicken broth
1⁄3 cup mascarpone cheese

Heat the olive oil over medium heat in a medium saucepan. Add the onions, season with salt and pepper and sauté for 5 minutes, stirring often. Add the artichokes, diced potato and broth, simmering uncovered for 15 minutes or until potato is tender.

Reduce heat to low. Using an immersion blender, puree the soup until smooth but slightly chunky. Stir in the mascarpone cheese. Taste and adjust seasoning. If soup seems too thick, add chicken stock.

Diva note: A blender can be used to purée the soup. Allow soup to cool before transferring to the blender, pulsing on a low setting until smooth with some chunkiness. Return soup to the pan before adding mascarpone cheese.

Diva pals, you know how important it is to eat plenty of fiber-rich foods.

Not to be indelicate, but we certainly knows what happens when we do not.

Black beans contain up to 6 grams of fiber in a mere half cup, and pantry-perfect canned varieties make it easy to, um, keep things running smoothly.

Need we say more? Go for booty and brains: serve this savory side with roast pork, piccadillo or fish.

Or, shake your booty center stage with whole-grain tortillas, chopped fresh herbs, avocado, tomato, and goat cheese. High in protein and fiber, here’s to your health. Bottoms up!

Booty-licious Black Beans

Serves 6

1 small onion, chopped
1/2 green pepper, chopped
2 to 3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Coarse salt, freshly cracked black pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon hot sauce (optional)
1 teaspoon minced fresh cilantro
2 (14.5-ounce) cans black beans, rinsed and drained
1/2 cup dry white wine
1/2 cup chicken stock

In a 2 1/2-quart saucepan over medium-high heat, sauté the onion, pepper and garlic in the olive oil. Season with salt and pepper, cumin, oregano and bay leaf. Add the hot sauce, if desired; add cilantro.

As the vegetables begin to soften, add the beans, wine and stock. Simmer, uncovered, for 20 minutes, stirring occasionally. Remove the bay leaf.

So, pour a glass of wine and resign yourself to the simple pleasures of domesticity (diva style, of course).

This dish is fabulous paired with a tsatziki (cucumber-yogurt salad) and a slather of feisty tomato chutney.

Fold it all into Indian naan, the East Indian white-flour flatbread and go culinary day-tripping across the globe.

Chop ’til You Drop Chicken Curry

Serves 4 to 6

3 tablespoons vegetable oil
1 large sweet onion, finely diced
Coarse salt, freshly ground black pepper, to taste
2 tablespoons fresh ginger, minced
3 to 4 cloves garlic, minced
2 jalapeños, seeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 (14.5-ounce) can petite diced tomatoes
3 to 4 boneless chicken breasts, cut into 11/2-inch chunks, seasoned with salt
1 tablespoon garam masala
1/2 cup fresh cilantro, chopped

In a large skillet, heat the oil over medium heat and sauté the onion until golden, about 10 minutes. Season with salt and pepper.

Add the ginger, garlic and jalapeños, and stir-fry for about 2 minutes, seasoning again with another pinch of salt. Add all the dry spices, and stir-fry about 2 minutes.

Pour in the tomatoes and stir to combine. Add the chicken and cook for 20 minutes, stirring often. When the chicken is cooked through, add the garam masala. Reduce heat to low for about 2 minutes. Remove from heat and sprinkle with fresh cilantro.

Innkeepers Lynette and David spent hours in the kitchen dreaming up the most luscious summertime treats starring beauteous fruits and veggies.

Just to prove that every dessert does not need chocolate, give this simple treat a try. It’s a lusty taste of summertime when the warm plum encounters the sweet, creamy cheese.

A divine moment for ladies who brunch.

Plum Delicious

Serves 4
4 firm, ripe plums, halved with pits removed
Sugar for sprinkling
1⁄2 cup mascarpone cheese
1⁄3 cup cream cheese, softened
1⁄3 confectioner’s sugar
1⁄2 teaspoon vanilla

Preheat oven to 425°. Line a 15- by 12- by 1-inch jelly roll pan with parchment paper, then spray with cooking spray. Sprinkle lightly with sugar.

Place plums cut side down and lightly sprinkle the tops with sugar. Bake for 10 minutes; plums should be tender, but not mushy. While plums are baking, stir together mascarpone cheese, cream cheese, confectioner’s sugar and vanilla in a small bowl.

To serve, place 2 warm plum halves on a plate with a spoonful of the sweetened cheese. Serve immediately. Refrigerate any leftover cheese.

Sloppy Joe, tried, true and loved by all, is trimming down with lean ground chicken and dressing for fall with lot of pantry-friendly veggies.

Stock your shelves with fire-roasted red bell peppers, marinated artichoke hearts, kalamata olives and sun-dried tomatoes. Keep a variety of nuts in the fridge or freezer and a grown-up cheese or two.

Just in time for the frenzied, over-scheduled daze of school, we’ve fashioned the Messy Mediterranean. Defy weeknight dinner doldrums and pump up nutrition, all in a single, glorious pot.

Serve on toasted baguette topped crumbled feta and toasted pine nuts. (Mom or Dad may even wish to indulge with a delicious glass of vino tinto.) To chaos!

This lusty mango black bean salsa is hearty enough to be a salad or even a side dish. Photo by Pam Brandon.

It’s a salsa, it’s a salad — or a maybe even a side.

Black beans, mango and smoky chipotle chilies create a colorful confetti begging either tortilla chips or a spoon, we certainly don’t care which.

Spoon this lusty concoction over grilled fish, atop fajitas or toss together a double batch for your next potluck.

Make it your own by substituting whatever fresh fruits and herbs look best to you. Try peaches, nectarines or pineapple; mint or sweet basil can stand in for the fresh cilantro.

Mango Black Bean Salsa

Serves 8-10
2 cans black beans, rinsed
1 firm, ripe mango, peeled and diced into 1⁄2-inch cubes
1⁄2 small red onion, finely chopped
2 chipotle peppers, minced
3 scallions, thinly sliced
1 small red chili, seeded and finely chopped
1⁄3 cup minced fresh cilantro
1 teaspoon ground cumin
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon extra virgin olive oil
Coarse salt and cracked black pepper, to taste

Combine all ingredients in a large bowl, tossing gently. Allow flavors to marry for 30 minutes before serving.

Southwestern chili dogs also top that wiener with chopped avocado, scallions and tortilla chips. Photo by Pam Brandon.

This Fourth of July, why not grill a dog that’s truly hot? Mustard your courage, relish something new and ketchup with old friends.

Like the burger, creative cooks are desperately seeking new tricks for old dogs, dressing buns in big, fat style with spicy southwestern chili, chopped avocado, cheese, ‘maters, scallions and a handful of crushed tortilla chips. Serve with chilled gazpacho and ice-cold beer. To summer!

Southwestern Chili Dogs
Makes 8 chili dogs
1 pound lean ground beef or turkey
Coarse salt, freshly cracked black pepper, to taste
2 tablespoons minced dried onion
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon cinnamon
4 cloves garlic, minced
1 teaspoon liquid smoke
1 (14-ounce) can tomato sauce
1 (4-ounce) can diced green chilies
1 cup beer
1 tablespoon honey
8 hot dogs
8 Coney-style hot dog buns
1 cup shredded Monterey Jack cheese, or more to taste
2 large tomatoes, diced
4 Haas avocadoes, chopped
2 scallions, thinly sliced
1 cup tortilla chips, crushed

In a medium stockpot over medium-high heat, brown the ground beef, seasoning with salt and pepper. As the meat browns, add the onion, cumin, paprika, chili powder, oregano and cinnamon. Stir in the garlic and cook for 2 minutes, careful not to burn. Add the liquid smoke, tomato sauce, green chilies, beer and honey, stirring to combine. Bring the chili to a boil, reduce heat and simmer for 20 minutes or until thickened.
As the chili simmers, grill the hot dogs according to package directions. Place the hot dog in the bun and top with chili, cheese, chopped tomatoes, diced avocadoes, scallions and crushed tortilla chips.

Toss together a combo of fresh veggies along with pantry faves such as Italian giardiniera — a mix of crisp-tender pickled peppers and veggies to create an easy, breezy, do-ahead side that’s both nutritious and wilt-free.

Nibble the leftovers up to 3 days—the flavors intensify while ingredients stay fresh, colorful and crisp. Leaf lettuce for another day.

Summer Succotash Salad with Pickled Veggies
Serves 10-12

2 tablespoons Dijon mustard
1/4 cup red wine vinegar
Coarse salt and cracked black pepper, to taste
1 teaspoon dried tarragon
1/2 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
1/2 pound frozen baby lima beans
2 ears corn
2 cups cherry tomatoes, halved
1/4 cup finely chopped red onion
1 small orange bell pepper, diced
1 16-ounce jar Italian giardiniera
1/4 cup minced fresh Italian parsley

Whisk together the mustard, vinegar, mustard, salt, pepper, tarragon and red pepper flakes in a large bowl. Slowly whisk in the olive oil until well blended.

Bring a medium pot of water to a boil. Add the lima beans and corn and boil for about 4 minutes, or until crisp tender. Remove the corn, then drain the beans, rinsing under cold water for 30 seconds to stop the cooking process.

When the corn is cool enough to handle, remove the kernels with a sharp knife.

Add the corn, cooled lima beans, cherry tomatoes, red onion, bell pepper, and giardiniera to the salad bowl. Toss with the fresh parsley and check for seasoning. Cover with plastic wrap and refrigerate at least 1 hour. Salad can be made up to one day ahead.

May is Florida

Messy, yes, but a perfect package of antioxidants, low fat and high fiber.

We’ve tried mango bellinis and mango-ritas, sweet mango slaw and crab and mango salad. Now the divas are going global with this creamy mango lassi, a vibrant, summery sip brought stateside from India.

A cross between a smoothie and a milkshake zapped with the tartness of yogurt, the vibrant drink is served in India as an aperitif or as a side with fiery cuisine.

But we love it for an offbeat meal closer. Whip up a batch, then stash in the fridge (just whip it again in the blender or whisk just before sipping).

Mango Lassi
Serves 4

2 cups ripe mango, chopped
Pinch of salt
1 cup chilled 2 percent milk
1 cup 2 percent plain Greek yogurt
2 to 3 teaspoons sugar, optional

Refrigerate mango until cold.

Combine mango, salt, milk and yogurt in a blender and puree until smooth. For a frozen drink, add about 8 ice cubes to the blender. Can be refrigerated up to 24 hours.

This tasty cucumber and tomato salad will help flush away water weight and ban bootie bloat.

Chilly cukes and juicy ’maters make the scene with a splash of Champagne vinegar and fresh dill. For extra flair, toss in a few whole, roasted garlic cloves, far less pungent than the raw stuff. Garlic is a cinch to roast: just remove the outer papery covering, slice off the head so most of the cloves are exposed, place in foil and drizzle with olive oil, wrap and bake at 425º for about 40 minutes or until soft.

This taste o’ the beach salad revolution really beats the heat and keeps you cool as, well, a cucumber.

‘Cast Off Your Caftan’ Cukes and ‘Maters Salad
Serves 8

6 Kirby cucumbers, halved vertically and sliced
1 pint cherry tomatoes, rinsed and halved
1/2 small red onion, finely chopped
3 tablespoons minced fresh dill
3 to 4 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
Coarse salt and cracked pepper, to taste

Combine cucumbers, tomatoes, onion and dill in a large bowl. Toss with the oil and vinegar. Season with salt and pepper.

Coconut milk and curry paste, green or red, from the pantry transform tuna and noodles into a budget-friendly, tasty meal. (Photo by Pam Brandon)

Yet before she succumbs to the tired, Depression-era tuna casserole that she and her family can bear to eat no more, she spies the fortuitous remains of a pre-recession dinner party: a can of coconut milk and a small jar of green curry paste.

In an act of culinary desperation for something budget-savvy yet totally new, she decides to commit Hurry Curry.

Slurping the creamy, exotic noodles with a pair of stylish chopsticks, she forgets she’s on a budget, in desperate need of a pedicure — and had plans to have dinner out that that night.

Hurry Curry Tuna Noodles
Serves 4-6

1 pound dried noodles, such as angel hair pasta or rice noodles
1 (14-ounce) can unsweetened coconut milk
3 tablespoons green curry paste
1 (12-ounce) can white tuna, drained
1/2 cup chicken broth
3/4 cups frozen peas or shelled edamame beans
2 teaspoons sugar
2 tablespoons fish sauce
Chopped peanuts, chopped green onions, for garnish

Cook noodles according to package directions.

In a medium saucepan over medium-high heat, bring the coconut milk to a boil, stirring often. Reduce heat to medium and add the curry paste, stirring to dissolve the paste to form a smooth sauce; simmer for about 2 minutes.

Add the drained tuna, chicken broth, peas, sugar and fish sauce, stirring gently to mix. Simmer until heated through, about 4 minutes. Serve over hot noodles garnished, if desired, with peanuts and onions.

Diva note: Red curry paste also works well in this dish — and feel free to substitute canned salmon for tuna.

Seemingly artless at first glance, these prepackaged beauties have stumped us all.

Well, here’s our latest inspiration: a creamy trio of tender, pounded medallions of chicken, shitake mushrooms and tart, tiny pickles. Saturday night swank at its finest, but easy enough for busy weeknight fare.

Save a little money and slice your own cutlets from whole boneless breasts. With a sharp knife, remove the skin and any fat, then slice the breast into two portions down the middle, creating two breast halves (most packaged breasts come this way).

Place the palm of one hand flat on breast half, and slice parallel to the cutting surface into two or three slices, depending on the thickness of the chicken breast.

Pound the cutlets between wax paper using a meat mallet, rolling pin – or in a pinch, even an empty wine bottle or heavy drinking glass will do.

‘In a Pickle’ Shitake Medallions of Chicken

1 pound chicken breast cutlets
1 cup flour for dredging, seasoned with salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
20 fresh shiitake or baby portobello mushrooms, sliced
1/4 cup dry white wine
1 tablespoon Dijon mustard
11/2 cups heavy cream
1/2 cup cornichon pickles, sliced diagonally
2 to 3 tablespoons fresh chopped Italian parsley

Cracked black pepper, to taste

Place the cutlets between two sheets of wax paper or plastic wrap and pound to 1/4-inch thickness.

Dredge chicken pieces in the seasoned flour.

Heat a large nonstick skillet over medium-high heat, and add the olive oil. Sear the cutlets, being careful not to overcrowd, for about 3 minutes on each side. Remove the cutlets from the pan and keep warm.

Reduce the pan’s heat to medium-low and add the butter. Sauté the mushrooms until they begin to release moisture, seasoning lightly with salt and pepper. Add the wine and mustard and simmer for 3 or 4 minutes. Increase the heat to medium, then add the cream and the pickles; simmer an additional 4 minutes, allowing the sauce to thicken and reduce.

Return the cutlets to the pan and spoon the warm sauce over them. Remove the pan from the heat and garnish with fresh minced parsley and a few turns of cracked black pepper.

Now the divas are giving it haute cuisine makeover with a flourish of crunchy sea salt, a creation that’s all the rage in high-end candy shops.

Sea salt is harvested from the ocean and comes in fine grained or coarse crystals – for caramels the large, crunchy crystals create the best salty pop. We prefer sea salt’s slightly different taste because of ocean minerals and bright, clean flavor (and it doesn’t contain iodine or any other additives).

This yin-yang interplay of flavors is the ultimate interplay of tastes that’s crazily addictive. Satisfying, and you really can eat just one. Or two.