Nominated by: Thomas Glaze

"My sister, Karen, and I were brought up in a family where every meal was made from scratch. I learned later in life that people actually did buy prepared frozen meals. While I have faltered in my cooking skills, Karen has succeeded. We grew up with Sunday dinners where our family would get together for great food as well as conversation. My grandmother was an unbelievable biscuit maker. When she passed away, Karen asked if she could have her biscuit pan -- an old, banged-up metal pan that had seen its share of sifted flour. Karen was on a mission to re-create the biscuits of our youth. And she has succeeded. Karen also prepares excellent roasts, vegetables, breads and desserts. She was brought up on Southern-style cooking, but has not been afraid to reach out for other regional recipes. . . . Just like when I was a kid -- I can't wait for Sundays."

Dr. Karen Drexler is a busy woman. She and her husband have two boys to care for, plus she has a medical career that needs attention. But she continues to spend time in the kitchen, preparing heathy meals and special treats for her family and friends.

"My mother is fearless in the kitchen," Drexler says. "She taught me to be adventuresome about trying new things."

It was good advice. Just ask her brother, Thomas Glaze.

"Cooking is a dying art for busy women," Glaze says, "but my sister has kept it alive."

Family/background: "I'm a native Atlantan. The older of two children."

Career: Director of the substance abuse treatment program at the Atlanta Veteran Affairs Medical Center and director of the addiction psychiatry residency training program at Emory University School of Medicine.

Hobbies, interests: "Cooking, spending time with family, exercising, bicycling, playing guitar and hiking."

Who taught you to cook? "My mother and my two grandmothers, all of whom are and were wonderful cooks. I also learned from my mother and grandmothers a love of gardening and using fresh ingredients in cooking."

Cooking style: "Anything easy and healthy. In college, my roommate one summer was from China and introduced me to Asian cuisine. Stir-frying is delicious, fast and healthy. In medical school, my housemates and I took turns making a house meal once a week and sharing fresh, healthy and quick cooking ideas. That's where I was introduced to vegetarian cooking. When I married, my husband and I used to cook together as a way to unwind after a busy day. These days, with two boys involved in after-school activities, we are rarely in the kitchen together after work, but we still enjoy cooking together on weekends."

Who do you cook for? "My husband, Andy, and our two kids, Matt and Brian. Special occasions for family and friends, especially Christmas morning breakfast for family."

Specialties: Pizza, grilled salmon with couscous, banana chocolate chip muffins.

Culinary achievements: "Putting fresh, healthy food on the table after working late and still making it to karate on time."

Culinary ambitions: "Make biscuits and pie crusts like my grandmother did."

What is your favorite thing to cook? "Baked goods, even though it means jogging an extra mile to work off the extra calories."

Culinary pet peeve: "My pet peeves all dissolved when I became a mother -- now I understand. I used to be snobby about prepared pasta sauce; now it's the only thing I use for my 'homemade' pizza."

Do you favor a particular ingredient? "Fresh basil and tomatoes."

What's the magic ingredient that makes cooks turn out great food? "Passion for good taste and being willing to risk something new."

Do you have a tip for today's cooks? "Make extra of stews, soups and casseroles and freeze them for later."

Favorite cookbook: "All of Sheila Lukins' and Julee Rosso's books and the Moosewood Restaurant series."

When I eat out, I like to order: "Things that take too much time to prepare at home -- sushi, fried fresh seafood, elegant chocolate desserts."

If you could prepare a fantasy meal for anybody, who would it be and what would you cook? "Jimmy and Rosalynn Carter, Bishop and Mrs. Desmond Tutu. I would serve grilled salmon with couscous because I would want to have plenty of time to spend with my guests."

-- Betty Parham

BREAD

Banana Chocolate Chip Muffins

Makes 12 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

"Here is my recipe for Banana Chocolate Chip Muffins. It's adapted from 'Quick & Easy Diabetic Menus.' I reduced the fat and added oat bran and vanilla. My kids love them even though they are reasonably healthy. They are an easy Saturday morning treat, and it is a great way to use the last banana that is too ripe to eat."

1 ripe banana

1/3 cup granulated sugar

2 egg whites

1/3 cup skim milk

1/4 cup vegetable oil

1 teaspoon vanilla

1/4 oat or wheat bran

1 cup unbleached self-rising flour

1/2 cup semisweet chocolate chips

1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 400 degrees. Prepare muffin tin with oil or paper muffin cups. In a bowl, mash banana. Add sugar, egg whites, milk, oil and vanilla, and stir to combine. Add bran and flour and mix until dry ingredients are moistened. Add chocolate chips and nuts. Divide batter equally in muffin tin. Bake for 20 minutes, or until golden brown.

Per serving: 169 calories (percent of calories from fat, 40), 2 grams protein, 24 grams carbohydrates, 1 gram fiber, 8 grams fat, 1 milligram cholesterol, 133 milligrams sodium.

Who are the best cooks? We're looking for Georgia home cooks who deserve recognition for their talents and who have interesting recipes to share. Fax at 404-526-5509, e-mail kitchen@ajc.com or write to Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. Give us your name and phone number, as well as the name and number of the cook you'd like us to consider. And tell us a little about what makes this cook special.