Paella by Recipe Rewards

This is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.

When The Neighbors Give You Pears.... by kathy gori

Our good friends and neighbors left the other day for France to attend her mothers' birthday and a general family reunion. What they left behind for us was several pounds of beautiful Bartlett pears. They'll be back an a couple of weeks but meanwhile they knew the fruit would just go to the birds if left on the tree, so while at a…

Spicey Mama's Texas Red Chili by Sheila Durham

Chili means many different things to people all over the world. In Texas it is a deep, rich, brick red chili flavored with spices & peppers. It is prepared with beef traditionally, but may also contain wild game in season. True Texans never put beans in their chili, but we have been known to make a pot of pinto beans to serve with it!…

Blu Jam Cafe's Goulash by Nancy Miyasaki

We were served this by my good friend Marci Chan who is an awesome cook. It's good comfort food. Not too spicy, perfect for a cold winter day and for kids who like delicious, mild food. This recipe was adapted from Chef Kamil Majer of Blu Jam Cafe. Equal amounts of hot and sweet Hungarian paprika were used; adjust the paprika to…

Eggplant Ragout with Hazelnuts, Chocolate and Raisins by Lynn

Braised Mushrooms by Matthew Crabbe

A luxurious and stylish sauce for mushrooms. Serve on a toasted bread with some crumble of blue cheese for a delicious experience.

Venison Spaghetti by Sacora

This recipe can be made with low-fat ground beef. Venison has very little fat, but it has a gamey flavor that many are not accustomed to. Cooking it with tomato helps to disguise the wild-flavor.

Pappardelle with Lamb Ragu by Nazzareno Casha

Carne Guisada by Patrick Travis

This is a traditional Mexican beef stew. This particular version is almost a soup and is VERY bland until you add hot sauce to the individual bowels. The hot sauce gives each bowl a unique flavor and each person can set their own heat level. I like to use different sauces, but my favorite is Goya’s Aboral Chilies Salsita, while my…

CHICKEN LIVERS by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CHICKEN LIVERS

Spiced Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spiced Potatoes

Chuck Steak Vegetable Stew Recipe by Claudia lamascolo

Perfect Stew to sop up that bread with!

MUSHROOM STEW by Michael

I can remember the smell of mushroom stew cooking as this was simmered for hours back in the day. Many years ago mom would make this and we would pour it over crusty Italian bread in Upstate New York. It was actually a specialty in local Italian Restaurants there. Always a Tuesday special somewhere in good ole Utica New York. Lucky…