Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.

Truffle-crusted Beef Tenderloin by Roland Passot

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.

Polpo alla Griglia con raparossa affumicata e cips vegetable by GianMaria Le Mura

Un Piatto meraviglioso da offrire in un piatto diverso ed un concetto diverso.

Pork Tenderloin Wellington by Nick Roche

Many of you have most likely heard of Beef Wellington; however, how about getting Pork in on the action? Presenting Pork Wellington, with all the elegance and savoriness of its richer cousin, but at a fraction of the cost. This dish has not been costed, but it easily comes in a less than $25.00 for 6 servings. Consider Pork tenderloin…

Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar by Blackswan

Foodies, here’s another Christmas recipe to serve up a gastronomic meal. Combining all the extravagant ingredients, the chilled pasta is drenched in a fragrant Truffle Oil, teasing the palates of your guests even before they arrive on the table.

Braised Lamb Shank by Jason Balestrieri

Best Greek beef tenderloin! by Terry Edwards

Want to serve a piece of steak that your guests will be talking about for months? Want to win the "best cook ever" award with your family? Make this recipe and your dreams will come true! Hands down, the go-to recipe if you're looking to impress.

Bow Tie Pasta (Farfalle) with Tomatoes & Broccoli by Salad Foodie

Based on a recipe from Barilla Pasta, this is a quick and delicious vegetarian meal, or a side to poultry, fish, beef or pork.

Ratatouille (by Martha Stewart) by ShaleeDP

Thanks to marthastewart I am really trying to find a good recipe for this dish. it intrigues me.

Gino's Noodle Dough by J. Gino Genovesi

Noodles, in many forms, have been a staple food in many parts of the world for centuries. China, Japan, Italy all take credit for creating the noodles. However, the earliest records appear in a book written between AD25 to 220 in China. No matter the origin, noodles have been a staple food, relatively cheap, quick to prepare and…

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

Paella by Nick Roche

Well, it has been a long time coming, but I finally am able to post the long awaited Paella article. There is so much to say about Paella that it's impossible to know where to begin. I will start by saying the Paella pictured above, is the one I made in Arizona for Felicia Sorensen, world renown Chef of Sri Lankin cuisine. Today,…

Weight Watchers Chicken Mozzarella Melts by Recipe Kitchen

Healthy Chicken Breast Strips Coated With Spaghetti Sauce On Top Of Toasted Italian Bread.

Beyond Decadent, Skinny Lasagna Alfredo by Skinny Kitchen with Nancy Fox

Beyond Decadent, Skinny Lasagna Alfredo...Delicious for Sunday night dinner or any night of the week! Leftovers freeze great, too. The skinny for one serving is 290 calories, 9.5 grams of fat and 7 Weight Watchers POINTS PLUS. I hope you love this dish as much as my family and friends do!

Awesome Mini Pepperoni Stromboli's by Denise Sherin

These mini Stromboli's are great for lunch, dinner or parties! Using frozen bread dough in 12 pre-sectioned roll form keeps your dough uniform, but you can use loaf form and divide it into 12 sections yourself. You can change the filling to anything you like. This recipe uses Pepperoni, but you can use sausage, steak, chicken or…