Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

Aunt Violet's Swedish Rye Bread by Amos Miller

Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration. Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through…

Rustic Baked Chicken & Black Bean Tamale by Ken Hulme

Not all tamales are tiny packets steamed in corn husks. This is a traditional baked, not steamed, tamale that serves an entire family; filled with spicy chicken and black beans

Summer Berry Tart by Melinda Winner

Perfect for any party or dessert! The taste is bursting with fresh berry flavor!

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

Two Rooms Hummous by Matthew Crabbe

A thick spread made from mashed chickpeas in the style of the restaurant Two Rooms. Can be served as an accompaniment with fish or used as a dip.

Creamed chicken over mashed potatoes by Jennifer Testalone

This is a simple recipe that makes for great comfort food.

Baked Beans by A.L. Wiebe

I found this recipe in an old recipe book from the 1940's when I was a young bride in the early 1970's. At the time, I thought, "wow this is ancient"! lol. Well, after my disastrous first meatloaf (came out the size of a hockey puck lol), I forged ahead and gave this a try. How brave, but I finally succeeded! This has never failed…

Braised Halibut with Tomato, Capers and Olives by Janet Ciel

This is a Mediterranean seafood dish, which is impressive to serve and very low fat.

Killer Hogs BBQ Sauce Recipe by Malcom Reed

Perfectly simple BBQ sauce recipe we use in competition BBQ contests. You don't need a complex list of ingredients to have a great sauce... you just need the right ingredients that focus on complimenting the flavor of the meat instead of covering it up.

Sunday Supper Chicken Vesuvio with Gravy by myra byanka

Love this recipe, courtesy of "The Chicago Tribune."

macaroni bake by Brett Ede

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

Date Drop Cookies by A.L. Wiebe

These cookies are the very first my mom taught me to bake, when I was 8 years old. They were my favorite cookies then, and they still are today. I just love the soft, chewy goodness of them!

Pasta And Broccoli by Brett Ede