Bridget Moloney

I have only made one other frittata in my life and that was on a day that my friends and I know as "The Great Easter Hangover of 2007." I am pleased to report ba.com's Top 100 frittata was much smoother sailing.

I took a cue from a Food Network favorite, Ms. Sandra Lee, and I did this enchilada recipe semi-homemade-style.

Here's the problem: Desserts can be a tough sell at social events—or rather casual social events. Sure, birthday cakes get eaten, but in a non-celebratory setting, my guests are sometimes reluctant to go for the frosting.

These brownies are assault and battery by chocolate with a deadly weapon of cream cheese frosting thrown in.

I've always prided myself on having an analytical brain, but I have encountered a few recipe instructions that have stopped me in my tracks. What does it mean when a recipe asks you to cut something "lengthwise" or "crosswise"?

The gazpacho was perfect—garlicky and spicy with an ideal texture. The recipe isn't exactly, "Throw it in the blender and hit liquefy." Although, that is exactly what I did, just after I grilled and chopped everything.

I am writing this from the sunny office of my new apartment in Los Angeles. Yes, that's right, Los Angeles.

Earlier this week I told the folks at Bon Appetit that "low and slow grilling makes me want to die." This recipe may have helped me change my mind about that.

I think I've made it clear that I like a little bowling over in my bowl. If I'm cooking something, it better be some kind of remarkable. This is a very tasty pasta that was both easy and impressive.

Certain things about the camping experience appeal to me. Not enough to actually go camping, but I am nonetheless intrigued by things like grilling whole fish. This week, Bon Appétit made that dream come true without the discomfort of a tent.

I was particularly excited about making ba.com's Top 100 ice cream, especially when I found out I'd finally have to buy an ice cream maker.

This gelato was seriously tasty. My roommates were so into it that they tried to eat the BASE with spoons. Don't worry, I protected them from themselves.

At the beginning of my yoga class the other day, the instructor suggested repeating to yourself, "I will think differently about my problems." That little mantra got me through this week's recipes.

I have never made pie crust from scratch. My "pie" was, without a doubt, a disastrophe. A train wreck. A horrible mess. A disaster and a catastrophe. Although it tastes pretty good.

My versions of the Top 100's unstoppable trio (including some seriously good guacamole).

I try to be mindful of sustainability when I buy fish. But I find buying salmon to be a little tricky, trickier than other fish.

I will admit, I cast a wary eye at this main course salad recipe when it first appeared on my MacBook. First of all, there is no lettuce involved. I know a salad need not be limited to things resting on leafy greens, but when I hear "main course salad" I think: cobb salads, chef salads, salades nicoise (my favorite) and all of those are based on greens.

I am probably committing foodie treason by saying this on the eve of the year's biggest grilling weekend: I don't know how much I like ribs. I really enjoyed cooking this week's BBQ ribs, I'm not sure I enjoyed eating them.