Chinese Tomato Salad by Chef Feiny www.feintastingfoods.com

So easy......& So good.

Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

Pinwheels by Chef Smith

Avocado all dressed up for the New Year by Nick Roche

Well, it's finally 2013 and we're still here. December 21st came and went just like any other day, ticking minute by minute, hour by hour, until it reached its destination, December 22nd. Like all doomsday predictions of the past, this one proved its doom as well. The proof is in the pudding, we're still standing, this January 1st,…

Vanilla Cookies by Navaneetham Krishnan

Crumbly, crispy and perfumed with vanilla essence.

Italian Vegetable Stew Recipe by Claudia lamascolo

Here is a large pot of stew that feeds many people and get a few loaves of bread your going to need it to sop up the juices.

EGGLESS CHEESE AND ONION FRITTERS by Renu Guru

Today I am sharing one of my all time favourite simple suppers....eggless cheese and onion fritters with tomato ketchup and mayo dip.These fritters are light, fluffy, delicious and marry perfectly with just a simple tomato sauce. You can have them frying away in well under ten to fifteen minutes and the kids just adore them.

Poaças stuffed pastry. This one has potato. by CARI GULOW

Stuffed pastry.

Chicken & Rice Puffs by Chef Smith

Great for any wedding or cocktail party

Crab Cakes by Chef Smith

Sausage-Bacon-Apricot Kabobs by Chef Smith

CHEESE STRAWS by Renu Guru

These can be served either as munchies for cocktail parties or as an after-dinner savoury.For kids this is an ideal yet quite healthy snack to munch on.It is a staple in my house during any holidays or for any kids party.

Risi e Bisi by Carmelita

This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the…

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Grape and Corn Relish by Farrell May Podgorsek

Sweet and savory relish that is beautiful to look at and has a fresh, slightly spicy flavor. The sweetness of the grapes and corn contrast with the bite of the peppers. Excellent when served with grilled fish or chicken. Try to find Champagne grapes if possible. They are very small, the size of currants, and the perfect sweetness for…