PADANG EGGPLANT by Linda Tay Esposito

Also known as "Terong Belado" this is a yummy and beautiful dish. The juxtaposition of the fiery red of the sambal with the brilliant purple of the eggplant is a feast for the eyes as well. The sambal can be used as a condiment for lots of other dishes. Try it with grilled salmon, or a bowl of laksa.

Terzo Roasted Beets by Mark Gordon

Oven Roasted Garlic by Dominique Tougne

Very easy to make and goes great with just about anything!

Natua Crayfish Sauce by Daniel Brock

a derivative of bechamel. Nice over pasta with diced crayfish ontop. Or just to dip sauteed crayfish in

Cream Sauce by Daniel Brock

A bechamel derivative nice cream sauce for any dish.

Diable Sauce by Daniel Brock

a little spicy but i love it

Regence sauce by Daniel Brock

Zingara sauce by Daniel Brock

Mornay sauce by Daniel Brock

bechamel derivative. Nice cheese, cream sauce.

DeeDee's Hushpuppies by colleen

These hushpuppies are the best I have ever made or eaten.

Fried Green Tomatoes by colleen

Everyone loves these!!!

Nan's Dumplings by colleen

This is my grandmother's (Margaret Rudis) recipe.

Pomfret fry- Malvani style by Chetana Suvarna Ganatra

This is one of the staples in my household- a simple, shallow fried, pomfret- Mangalorian style, if coated with semolina/ Malvani style, if coated with rice flour. Well nothing much to write about it, except it is simply delicious and can be enjoyed anytime with any meal......and yes it makes up for the guilty feeling of not…

Walnut Balsamic Vinaigrette by Hungry In The Rockies

Skinny and Dreamy Broccolini Risotto by Skinny Kitchen with Nancy Fox

Risotto is an elegant Italian rice dish made by stirring hot stock into a mixture of rice and sometimes onions, shallots, or garlic that have been sautéed in butter. The stock is added in ½ cup increments while continually stirring until all the liquid is absorbed before adding more stock. We know it sounds a little labor intensive…