RECIPES FROM THE IN DEATH COOKBOOK

This hearty old-world beef stew is flavored with sweet paprika and Hungarian peppers. Serve piping hot, topped with a spoonful of sour cream over egg noodles, mashed potatoes, or roasted cauliflower.

This honey-roasted asparagus topped with toasted pistachios is a side dish worthy of company, but easy enough for a quick midweek dinner.

The batter for these waffles is mixed hte night before for a delicious, stress-free breakfast the next morning, which leaves us all more time to ponder the most important of life’s questions.

Dry aging a steak in your refrigerator is an easy way to increase its flavor and tenderness. The seasoning penetrates deep into the meat, and the natural enzymes in the beef break down tougher muscle fibers, even in as little as two or three days.

These gluten-free chocolate brownies made with love are so rich, you’ll need only a small square.

While Roarke never lacks the means to cook with the freshest ingredients, unfortunately, the rest of us have budgets to meet. This recipe uses canned clams and other pantry staples rather than fresh and makes for a delicious midweek meal in less than 30 minutes.