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TORONTO - Tightening purse strings and eating healthily are on the minds of many now that the holidays are over. Toting your lunch to work or school is a way to achieve both of those goals.

Allow me to confess right at the start — this is not your grandfather's Reuben sandwich. The legendary Reuben of yore was built on corned beef, but I swap that out in favour of smoked salmon.

I'm always searching for ways to make a healthier version of risotto, one of my favourite winter Italian dishes. Risotto traditionally is made with starchy white rice. That starch is essential to producing a creamy, thick risotto.

TORONTO - Couples seeking to stray from wedding traditions may want to consider noshing on a coffee shop favourite instead of nibbling on cake at their reception.

If you think you've done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.

Much as I love mashed white potatoes, my favourite "potato" is the sweet variety. I've been cooking and eating sweet potatoes as long as I can remember.

TORONTO - An increase in gluten-free cuisine that has fabulous flavour is going to be a big trend in 2013. Quince and cauliflower should be on your radar, along with finger limes and such delicacies as octopus and grits.

Everybody loves French onion soup, and with good reason.

The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.

Are you a celebrity watcher? A magazine clipper? A list maker, supplement taker, whole grains baker? No matter what kind of person you are, there's a new diet cookbook to help lay the foundation for that inevitable New Year's resolution.