An elegant and luscious soup is the perfect way to celebrate the holiday season and pay tribute to the comforts of tradition. When I was growing up in Atlanta, Christmas was about concerts. That's because my stepfather, Robert Shaw, conducted at least 12 of them every year, including a festival of carols with collegiate and children's groups and the Atlanta Symphony Orchestra, and a "Messiah" with more than 300 people in the chorus. Robert was Mr. Christmas. His album Christm

It's beloved as comfort food, but this classic dish can hold its own at even the fanciest affairs. When I moved to New York in the mid-1990s, there were so many hostesses and hosts who gave easy, elegant, fun lunches and dinners. They were well known for their parties, and though varied in their accomplishments and lives, they all seemed to understand the power of simple, chic, crowd-pleasing food: baked potatoes with caviar, crabmeat au gratin, gussied-up grits…even meatloaf

Inspired by a childhood visit to a London restaurant. Alex’s twice-baked soufflé is a real showstopper—and it’s easy to make. The name of this dish literally translates from French as "Swiss soufflé." For those of you who tremble with terror at the word soufflé, and doubly so if it has Suissesse after it, hold on a minute, take a deep breath, and relax. Let me explain. This dish will change your life — or at least the way you entertain. It's simply a twice-baked cheese souffl

Now is the season for truly delicious tomatoes — in every variety. And this pie recipe lets you revel in all their juicy glory. I won't insult your intelligence by gushing on about the glories of late-summer tomatoes. I know you get it. But these days, we're all so accustomed to eating tomatoes year-round that I have to say: They are truly superior right now. August through September is the absolute height of tomato season. Try this pie with any variety of tomatoes you'd like

Layers of meringue, fruit, and whipped cream become a simple yet sublime dessert that's perfect for a summer evening. Alex Hitz shows us how to make summer berry pavlova with bourbon whipped cream. Have you ever seen anything so gorgeous?! This is a masterpiece of a dessert, a show-stopper made from meringue, whipped cream, and the bounty of berries that is the great gift of summer. It's a dish that makes you say, "I just can't wait to make this!" And the elegant presentation

Yes, it's French — but don't let that intimidate you. Alex Hitz's simple, classic sauce makes anything and everything taste better. Beurre Blanc — it's nothing short of magic. Honestly, at this point in our yearlong relationship, I feel as if I can share a closely guarded culinary secret with you: If you can make a superior sauce, people will think you cook much better than you actually do. Forget "culinary arts," "knife skills," "braising," or any of the other typical themes

It took some work to re-create the dessert he remembered from his childhood, but the result does both his mothers proud. Get the recipe for this homemade dessert, and let us know what you think in the comments! I had two mothers: Caroline and Dorothy. Caroline gave birth to me, and Dorothy helped her raise me. Caroline was an incredible foodie — she didn't cook everything we ate, but her fine hand was evident in every bite. Dorothy was a superb natural cook, and had what I ca

This simple, hearty feast can go from any day to holiday with ease. If this dish doesn't have a sense of occasion, I'm not sure what does. This gorgeous and impressive roast is special and elegant enough to say "Easter dinner," yet easy enough for just another Tuesday night at home. Whether it's a holiday or not, I can assure you few other presentations command the ceremony and awe a perfectly roasted leg of lamb straight from the oven does. Total crowd-pleaser — mark my word

A Low Country classic gets a spicy, colorful update. It's the perfect thing to serve when you've got lots of company. Georgia on my mind. Atlanta, actually. My mother's kitchen, circa 1975, and guests are coming over for lunch. It's a Saturday in March, and it's going to be a buffet for 50. That was the first time I'd ever heard the words "Chicken Country Captain," and I will never forget it. That name! This dish, even though it has a zillion ingredients, is super-easy and ca

Our new food columnist for 2013, Alex Hitz, puts a distinctively gourmet spin on down-home dishes. Here, he shares an elegant and festive oyster stew recipe. And don't forget to check out his new cookbook, My Beverly Hills Kitchen. If there's any month that needs to include a bit of celebration, it's February. Don't let the winter gloom get you down. Here's an easy, elegant, festive dish that's simple to prepare, yet bursting with incredible flavor — and it takes no more than