My go-to fish recipe comes from one of my favorite cookbooks, Mark Bittman’s Kitchen Express. The fish fillets are smeared with a paste made from garlic, oregano, olive oil, and lemon juice. Then they're baked for just eight minutes and sprinkled with olives. I make this recipe time and time again because it works with any kind of fish, it’s easy and made with ingredients I always have, and it consistently comes out delicious. This time I used fresh mahi mahi that we got on trip to the Texas gulf coast.

We discovered the slow cooker is by far our favorite way to cook turkey legs. When you do nothing more than add salt and pepper and cook low and slow, the meat ends up so tender you can pull it cleanly off the bone with your fingers. It tastes so delicious we end up with nothing left but a pile of shiny white bones and tendons. There are so many little bones in turkey legs a lot of it usually ends up not getting eaten. Carnivals are always full of people walking around with a carnage-covered turkey bone. The slow cooker totally solves this problem, and the flavor and texture of the turkey soar.