Sample these culinary resolutions contributed by a star-studded roster of experts and let them lead you into a sweet, savory and well-fed 2006.

1. Avoid a culinary rut

When most cooks have only a meager 10 dishes in their cooking repertoire, it's little wonder boredom is a frequent, unwelcome guest at the dinner table.

"Fortune favors the brave," said Ina Pinkney, Chicago's breakfast queen and chef/owner of Ina's Kitchen. "Be courageous. Cook something new at least once a month."

Sara Moulton, executive chef of Gourmet magazine, host of "Sara's Secrets" on the Food Network and author of "Sara's Secrets for Weeknight Meals," agreed. "If making dinner is a chore, it's because we're bored. Intersperse your tried-and-true dishes with some new things that you've never done before. It's so rewarding when you make a new recipe and it comes out."

"Most people cook the same things all the time because they are so comfortable with them. Learn one new technique and then learn how to apply it in different ways by changing the seasonings and flavorings," said Melissa Clark, author of "Chef, Interrupted," whose culinary specialty is translating restaurant recipes for use by home cooks.

2. Get organized

Moulton maintains an inventory list in her computer of all the groceries she uses regularly.

"It's all about planning, "she said. "The only time that any of us has is on weekends so set aside some time to think about what you'll eat during the next week."

Jacques Pepin, chef, cooking teacher, TV personality and author of 21 cookbooks, suggested cooking at home more often. "Cooking can be easier than going out for fast food and certainly much better for you. Visit the market twice a week and keep your eyes open for fresh foods that are on sale," he said.

"Be sure to read the recipe first and make a list of what needs to be done before you begin," said cooking instructor Linda Carucci, the author of "Cooking School Secrets for Real World Cooks."

Clark recommended combining tasks when cooking: "For example, if two or three dishes call for chopped garlic or onions, chop it all at once."

3. Get inspired!

Try more ethnic recipes, said Rick Bayless, chef/co-owner of Frontera Grill and Topolobampo and author of "Mexican Everyday." He and his family visit ethnic neighborhoods for groceries, dining and new recipes.

"For great cooking ideas, go to the people who sell the products," he said.

Gale Gand, executive pastry chef/owner of Tru, host of "Sweet Dreams" on the Food Network and author of five cookbooks, said she gets some of her best new ideas from her mother-in-law, whose cooking style differs completely from her own.

"Get a couple of cookbooks that you feel comfortable with and use them," recommended Moulton, who admits to a recent bout of boredom with her own cooking. Her solution included combing her collection of Chinese and Eastern Indian cookbooks for inspiration and purchasing the basic pantry ingredients for both cuisines.

Don't forget, your local library also has an assortment of cookbooks to explore.

Carucci added: "I find taking a cooking class is really fun and it's a great way to open up new horizons."

4. Keep it simple

"Buy really good ingredients and treat them simply. You don't have to do as much to good food. And don't tackle dishes that are too hard," Bayless instructed.

"Cooking is becoming simpler and more flavorful," said Jacques Torres, pastry chef and author of "Dessert Circus at Home: Fun, Fanciful and Easy-To-Make Desserts." However, he added, "if you make a strawberry tart with unripe strawberries, you can be the best chef in the world but it will not taste good."

"Rethink dinner" recommended Moulton. "Be more flexible. It doesn't have to be a protein, starch and vegetable to be a good meal." Her recommendations including substantial salads, soups, sandwiches and breakfast foods as excellent (and quick) dinner choices.

Gand, mother of 1-year-old twin daughters and a 9-year-old son, said, "Cooking one dish like a stew with a great salad, instead of a multi-course meal, will really lower your stress level."

"Get one really good knife and a slow cooker," advised Pinkney. "It's the easiest way to cook without actually using the stove."

Pepin added: "A pressure cooker is also very easy to learn to use and enables you to prepare long-cooking dishes in very little time."