Alex Gallegos

Stir-fry is a great way to use ingredients taking up space in your fridge, especially those about to skirt past their prime and into the dark compost bin of despair, where good intentions of fresh vegetables sometimes seem to end up.

Cooking @ Home columnist Alex Gallegos is out to prove that he can make a much tastier Deviled Egg than the store-bought variety. Part of that is the double hit of mustard-y goodness that comes from using both Dijon mustard as well as mustard powder.

Alex Gallegos’ Golden Potato Salad revamps the Midwest’s most famous backyard barbecue staples with this easy tip.

Although this is delicious steaming hot with a scoop of vanilla ice cream, it’s equally good at room temperature, or even popped into the refrigerator and served chilled.

Inspiration can come from anywhere. Sometimes it’s a common dish that I want to leave my own mark on. Sometimes it’s an elegant, skillful meal I have seen a professional make and want to see if I can recreate myself. And sometimes, inspiration strikes late at night at a Love’s Travel Stop in Morris, Illinois. That’s what happened with these Pita Pocket Sandwiches.

Springtime is always a good time for a nice chicken salad sandwich, and this one’s as simple as it gets. Chicken, onion, celery, salt and pepper, tossed in an avocado mayo dressing.

Stir Fry Style Tortellini is the perfect dish to use up the ‘odds and ends’ in your fridge and pantry.

Not only is this one easy and delicious, but if you work from home, you’ll be able to smell it cooking all day, and if you don’t, you’ll come home to a delicious meal ready to eat.

Crispy potatoes, vegetables topped with eggs and cheese can feed a crowd or make plenty of leftovers

Terry’s-inspired Hot Chocolate tastes like beloved candy popular across the pond

Making your own chicken soup allows you to up the umami factor

These are the cookies my mom made for me for the holidays, and the ones her mother made for her years before.

Pumpkin pie is, essentially, a custard, so making a custard ice cream seemed like the natural choice. This requires a little extra time and attention with temperature control, but it makes a nice creamy texture — well worth it in the end.

Sure, you could always open a jar of salsa and call it a day, but wouldn’t you like to be able to brag a little bit to your friends and family that you made it instead?

I love lemon poppyseed. As a flavor, as a combination of ingredients, as an ide