Recipes rated by Mihir Shah

Ancho Chili Rubbed Chicken with Roasted Corn and Sweet Pepper Relish by John Howie

Roast Chicken by Tracy Rosenberg-Roso

This is comfort food at it's best. So easy prepare and everybody loves it.

Bruschetta Pomodoro by Robert Helstrom

Cauliflower & White Bean Sauté by Yvonne Tally, Your Fit Gourmet

This is the perfect bed for any grilled fish. Of course, my number one is salmon because it is not over powered by the earthy flavor of the cauliflower. Great the next day added to a mixed green salad with the left over fish. Simply puree it and make a fast no-cream creamy soup.

Oven Roasted Salmon w. Cauliflower & White Bean Sauté by Yvonne Tally, Your Fit Gourmet

Wild salmon will be previously frozen at sea during the winter months. The salmon will still taste great but should be cooked the day of purchase and eaten within 1 day. I use salmon all year around but only purchase it at my neighborhood fish store, Whole Foods or any high end independent grocery store.

Whole Fish by Chuck Subra

Balsamic Fried Eggs by Foreign Cinema

Honey-Habanero Glazed Ribs by Alex Marsh

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Szechwan Dusted Ahi Tuna by Alex Marsh

This is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils.

Parmesan Roasted Asparagus by Annette Vlahos

This is a great side dish.