Pasta e fagioli by Frank Fariello

Pasta e fagioli, or pasta and beans, which goes by the amusing nickname 'pasta fazool' in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is, however, a victim of its own success, and is too often made badly, very badly, which is why I would never order this dish in a…

OMALI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OMALI

samaka hara by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

samaka hara

Chicken, Veggies, & Noodles by meg

Jerk Chicken Chili by Conni @MrsMamaHen

A fast, yet flavorful meal - ideal for a busy weeknight!

Weight Watcher Creamy Potato Soup by Joann Palmer

Apple, Cinnamon Rice Pudding by Micheline

Rice pudding with twist. My husband's favourite dessert.

SIMPLE PEANUT BUTTER COOKIES by cortney kelly

this is a really divine taste.

Crazy Queso Dip by Culinary Envy

Crazy Chorizo Queso Dip is DELICIOUS sausage and creamy Cheddar and Jack, mixed with zesty spiced chilies that will get your guests up and out of their seats!

ChilItaliano by Rich H

This "Italian chili" is a bitey, spicy bit of heaven. With just the right amount of spices, wine and "heat" this hearty dish is sure to please even the most discriminating chili afficianado. It is a vegan dish but by using some earthy mushrooms the chili takes on a meaty tone that is delicious in every way!

7 Layer Bean Dip by RecipesnFood

There, I’ve said it. I don’t usually put my foot down about food preferences, but cold re-fried beans are about as appealing as a cold hamburger.

Tomato and Chicken Penne by Helen Doberstein

A quick weeknight pasta dish that is surprising low in fat and calories.

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT

RoseWater CRÈME BRULEE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

RoseWater CRÈME BRULEE

HOW TO MAKE FLAVORED FLOUR by GARY ESTESS

THIS IS SO DIFFERENT, BUT IT MAKES SO MUCH SENSE. THE COLOR OF YOUR FLOUR WILL MAKE GRAVY OR RUES OR FLAVOR IN LOTS OF YOUR FOOD DISHES. LIKE A PREMADE CAJUN RUE WITH SEASONING. TO ADD FLAVOR OR COLOR AS A THICKENING AGENT, IN ORENTAL DISH. LIGHT GRAVY OR DARK OR IN THE MIDDLE, BUT WITH SEASONING IN THE FLOUR. A DARKER PASTA,…