Lemon-Rosemary Steamed Red Potatoes by "Cheffie Cooks"

Outstanding Side Dish with Baked Ham! Perfect for your Holiday Table.

Mango Pickle by Navaneetham Krishnan

tangy and spicy taste and perfumed with curry leaves.

Korean potato side dish by John Spottiswood

I always love these sweet and salty braised potatoes when they are served along with kimchi and various other side dishes at korean restaurants. I've always wanted to make them, and grilling Galbi gave me the perfect opportunity. I started with a recipe from maangchi.com and substituted a mix of sugar and mirin for the corn syrup…

BUTTER GARLIC PRAWNS by Aparna

An easy to prepare dish. Always a hit at parties.

Gamja Jorim (Korean Glazed Potatoes) by jason kim

Gamja jorim (Korean glazed potatoes) is another banchan (side dish) that we made recently that is appealing for its sweet taste and ease of cooking. It can either be made a little sweeter or spicier (with more red pepper flakes) so it appeals to both kids and adults alike (and foreigners too). Also, making them in large amounts allow…

Savory Country Style Corned Beef Hash by Smokinhotchef

This recipe is a simple satisfying and quick meal. Canned corn beef is matched with potatoes, onions and green pepper for chunky forks full of flavor. With time constraints as well as trying to pinch pennies, it's nice to know you can happily create a meal for at least 4 people with just 1 can. Served simply with buttered or olive…

Elegant Shrimp Scampi Pasta Lightened Up by Skinny Kitchen with Nancy Fox

For a romantic dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce. It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes! The skinny for each generous serving is…

Braised Black Cod with Daikon Radish by Sunny Shin

It’s a fast, flavorful Korean fish dish

Sweet Milk and Jelly by Lidy Concepcion

Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

Salmon with Braised Cabbage & Leeks by Baking Barrister

One dish. Twenty minutes. A full meal.

Risotto with Radicchio and Saint-Andre Cheese by Frank Fariello

Here is a risotto that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese.

Pasta a risotto (Risotto-style Pasta) by Frank Fariello

One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but pastina of the kind usually used for soups, cooked in just enough liquid (usually a mixture of water and milk) so that by the time the liquid has almost evaporated, the pasta if…

Penne ai funghi (Penne with Mushroom and Tomato Sauce) by Frank Fariello

Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, apples, pears and, perhaps best of all, mushrooms! Here's a…

Risotto all'indivia belga by Frank Fariello

Risotto is one of my 'go to' dishes when I don't feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is not really very hard to learn the right technique and, if you use a pressure cooker,…