Braised Halibut with Tomato, Capers and Olives by Janet Ciel

This is a Mediterranean seafood dish, which is impressive to serve and very low fat.

Sausage and Chicken Gumbo - Northern Style by Michael Montgomery

What do you know about Gumbo? Was the answer/question I received from a delivery guy, in response to what I was cheffin' up in the kitchen that day. Well plenty, I can't eat gumbo without recalling a little place in the back alley of the French Quarter. I remember that the gumbo was good, but more importantly - I remember the whole…

Green curry with chicken by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Green curry with chicken

Brazilian Seafood Stew by Darrell Hackett

By Chef D This is a very delicate dish so please do not over cook the seafood! ENJOY

Hunter's Chili by Windle Grissett

"The only thing certain about the origins of chili is that it did not originate in Mexico...Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their…

VEAL STROGANOFF by Nazzareno Casha