They're inexpensive, they last for decades, and they're incredibly versatile: indeed, a cast iron pan is one of the best investments you can make in your kitchen. Learning how to properly use and care for cast iron cookware will make you appreciate it even more, and will help you keep it in the best condition so that you might even be able to pass it along to future generations of cooks. Check out Cast Iron Cooking Tips to ensure that you're using and maintaining your cast iron properly.

One of my favorite meals meals that my mom made when I was a kid was flank steak, topped with a heap of green olives, and broiled. The brininess of the olives was so perfect against the rich taste of the steak, especially when the whole thing was drizzled in steak sauce. I decided to try recreating this recipe with my new favorite cut of beef, Tri-Tip, so named because it's the tip of the sirloin, and the steak is shaped like a triangle. Tri-tip steaks are nicely marbled and very flavorful, and they're less expensive than some of the other cuts, so they're a great option, whether you use my recipe for Tri-Tip Steak with Green Olives in a cast iron pan that starts on the stove and ends in the oven, or whether you throw them on the grill.

Making rice in a rice cooker is about as easy as can be - just add the rice, the water and press start! And the ease of using a rice cooker means that you can create a wide variety of delicious side dishes, simply by adding different ingredients. Take a look at 7 Ways to Dress Up Rice Cooker Rice and let your rice cooker do the work. With these tricks, you'll never be lacking for side-dish inspiration again.

I try to adhere to the Meatless Monday movement, preparing a vegetarian dinner once a week. It's actually fun to come up with a dinner that will be appealing and that will have enough protein to keep my family satisfied and satiated. The recipe I developed for Cheesy Polenta with White Beans and Kale fits the bill perfectly. It's got protein in the form of cheese, beans and meatless crumbles, and the polenta is creamy and satisfying against the chewy-crisp sauteed kale. Best of all, it's a dinner that comes together in around half an hour. Try it tonight!