Duck Leg Confit by Chef Paul McGovern

This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…

Shalgam aur Matar Ki Subzi by Hina Gujral

Shalgam aur Matar Ki Sabzi is another Indian curry. The turnip is cooked with fresh green peas in the routine onion and tomato masala. The pressure cooker can also be used to cook the curry.

Buffalo Chicken Dip by Ryan Dale

Sweet and Tangy Pot Roast by kimberly sullivan

A real crowd pleaser, this tender roast is unique with a delicious gravy of it's own. This is a slow cooker recipe which will surely win some hearts!