Serious Eats - seriouseats.com

I love it mixed with mayonnaise as a dip for french fries or fried shrimp. Yum!

I have been using a wonderful cookbook from the library called Recipes From the Root Cellar by Andrea Chesman. It's stuffed with great recipes for all the vegetables that are in season right now. There are more than you'd think!

While I can completely sympathize with you over this menu and its poor execution, I'm surprised and disappointed at your lack of sympathy or compassion. You're a food professional - HELP this woman make a great party and serve palatable recipes. It truly is in your best interest if she is soon to be an in law! You may enjoy poking fun at her choice of recipes and lack of skill in cooking, but she at least attempted to put a meal on the table for some folks. Many more snobbish foodies or restaurant go-ers won't even attempt that much. They just buy their way out of it. Try to respect her sincere desire to provide a meal for a good sized group of folks and help her to make a better outcome next time. It doesn't have to come across as condescending or like you know it all. Just give her simple ideas for a simple, make ahead menu with true ingredients and you'll all survive the next party!

I like a creamy, cheesy sauce (lighter than Alfredo, though) with chicken and vegetables of the season in it.