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	Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto) by John Spottiswood I used to order a delicious lamb stew at the New Kappadokia restaurant in Redwood City, California. Then I had a not quite but close to equally delicious stew at a Greek restaurant in Palo Alto that was called Kokkinisto. I pieced this recipe together…	1 vote 11323 views
	Easy Lamb Stew by Shauna Duncan Super easy and amazing lamb stew--I would double the meat next time but nobody complained. :-) This would also work with any other meat on hand.	1 vote 4101 views
	Pork or Chicken Adobo by Sherwin Pineda Adobo is the closest thing Filipinos have to a national dish. Some people like combining chicken and pork in one dish, others prefer using one or the other. Traditionally, adobo is made with vinegar. I prefer using calamansi or lime because vinegar tend to be too strong for my taste.	1 vote 1899 views
	Tagine of Chicken with Preserved Lemon by John Spottiswood This dish may not sound as exciting to you as some of the other tagine's I've posted (which is why I didn't try it myself for a while), and preserved lemons may sound difficult to make (which they aren't), but this is an amazingly tasty and easy dish to make. Once you've tried it, I guarantee you will make it again and again. Over…	2 votes 1 review 1 comment 2918 views
	Dhania Chicken (coriander/cilantro chicken) by Padma Priya Manikam This is a really subtle chicken dish that is full of coriander flavour that I found posted in seriouseats.com It states as a Kenyan dish adapted from Madhur Jaffrey's "Curries to Kebabs".	1 vote 5490 views