"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.
Rowland Archer from Wake Forest, North Carolina, challenges Lynne to make a dish from fresh blueberries, canned white albacore tuna, leftover cooked angel hair pasta, fresh tomatoes and rind from Parmigiano-Reggiano cheese.
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
Cider was the most popular beverage for early Americans -- John Adams drank a tankard nearly every day, says Amy Traverso, author of The Apple Lover's Cookbook. "[It] was part of our culture that we lost and really forgot about."
These days, it seems like almost everything is served with a splash of sriracha or a side of pickles -- funky, spicy, tangy, bold flavors are taking over. Kate Krader, restaurant editor at Food & Wine, talks about her story, "Are Big Flavors Destroying the American Palate?"
As a host, "you have a real responsibility to not only take care of your guest from a social standpoint, but from a practical standpoint as well," says David Solmonson. He and Lesley Solmonson are co-authors of The 12 Bottle Bar.