Pork Tenderloins with Figs by Dennis Kraus

Last week I wrote about making the Hazelnut Toffee Cheesecake for a going-away party for a neighbor on Sunday. I am happy to report the brunch was a huge success; a lot of work, as brunches are, but a good time. In preparing for the brunch I had to come up with food that could be made in advance, great tasting and fork tender; as…

Poached Egg on Bread by ShaleeDP

This is a very simple breakfast that I do for my kid, very fast yet very healthy.

Musaka od kelja by Mala kuvarica

Roasted Rosemary Potatoes by K. Garner

Easy Breezy Greek Potatoes by ShaleeDP

Another Version of Greek Potatoes. I like trying them :)

Oklahoma Brisket by Robert Long

A great tender brisket different from smoked brisket

Eye of Round Roast by Robert Long

This is a time tested recipe for an Eye of Round roast that is a special occasion meal. One that will impress your family and friends.

Easy Spicy Roast Turkey by ShaleeDP

From one of my food newsletters. I like this one, spicy is such a turn on for me!

Maple Butternut Squash & Balsamic Caramelized Onion Sandwich by Victoria Prehn

Adapted from a recipe by "The Sandwich King" over at the Food Network, this seasonally inspired sandwich is sure to please at any meal. Enjoy for breakfast, lunch or dinner.

Red Harissa by Hina Gujral

Harissa is a hot and explosive Moroccan Dip made of loads of variety of chilies and pepper, commonly served in Mediterranean restaurants. Harissa has its roots in Tunisia and slowly it's popularity reached Libya, Algeria and now Morocco.

Classic Roast Turkey by ShaleeDP

I found this recipe in one of my food newsletters and I find it doable on my end plus it looks simple delicious!

Garlic Herb Roasted Leg of Lamb by The Accidental Chef

A pleasant herb paste makes this a savory, moist, tender roast.

Roasted Vegetable Succotash by Robyn Savoie

Of all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans. Contemporary cooks, like their colonial counterpart's, know that roasting brings out the…

Ravioli Filled with Butternut Squash and served with Sage Butter by Karen Vivers

A classic autumnal recipe. This is a step by step guide to making your own delicious ravioli.

Roasted Rosemary Potatoes by Robyn Savoie

Roasted Rosemary Potatoes are a perfect accompaniment any entree and lend a homey appeal. A hint of rosemary makes this dish stand out grabs the attention of the family.