'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.
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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.

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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.

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Time to sharpen that knife, girlfriends. Just a bit of chopping therapy creates this melodious meltdown of intense, smoky flavors that bottled curry powder cannot produce.

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.

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The Divas escaped the sticky summer heat with a quickie getaway to chilly upstate New York, where we were beguiled by the charming William Henry Miller Inn in Ithaca, N.Y.

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.

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Who doesn’t love a makeover? The outmoded transformed before our very eyes, a veritable miracle of “ick” becoming “it.” Well, we’re here to say it can happen on your plate.

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.

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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.

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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.

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Soggy seems to be the hardest word — so why apologize for wilted greens?
Celebrate those hot-and-steamy summer soirees with a cool, crunchy salad on the go.

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
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