Hot soup in the summertime? Sure, if it's the main course. And all three of these old time favorite soups make a tasty main course. Serve with a hearty uncut loaf of bakery-fresh bread and a crisp lettuce and vegetable salad.

Since I was about 10 years old, I have been a fan of scalloped corn and scalloped potatoes. When finally I learned to prepare these dishes, about 20 years ago, I found that they were relatively simple to prepare. The cookbooks from the 1940s and 1950s -- and and many cookbooks since --- feature a number of versions of these two popular favorites. Here are my own ways to prepare them:

This Stuffed Orange Trout for Two recipe has been a favorite of mine for more than 30 years. Just how I invented the recipe I can't remember; I probably was trying to duplicate at home a delicious restaurant meal. To serve four, or six, or eight, just double or triple or quadruple the recipe.

The Scandinavians rightly love their open-faced sandwiches, mini and regular size. They also display great artistry in making them. This recipe is for an easier, Americanized version of a delicious appetizer or first course.

I was searching through some of my father's old recipes from the 1940's and '50's when I came across the reason his steak, chicken, pork chops and stews always taste so good and received raves from his restaurant customers. It was the "RUB", bub.

Do eggs-actly as I say if you want better results cooking with eggs.

If you don't like Coney Dogs, I must say honestly and in all sincerity that there may be no hope for you. If you have no opinion one way or another on coney dogs, I'm here to tell you how to make 'em:

If you want to really wow your friends with your grill expertise, try smoking the recipes, either with charcoal grills or with electric smoker grills.

Winter, summer, fall or spring, homemade chowders are great for easy-to-prepare and delicious main-dish meals. Here are two of my favorite chowder recipes...

As the calendar moves toward summer, we naturally begin to think of preparing cooler, more refreshing foods

What a flavor, not too hot. Serve on a block of creme cheese or apply as a glaze on pork roast or ham.