Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

BBQ Chicken Tacos by Brett Ede

stuffed bird chili with kiwi crush by sunil k.nayar

bird chili stuffed with vegetables and served with kiwi crush

Apple and Onion Pot Roast by Chef Smith

Turkey Shepherd's pie by Brett Ede

Uptown Brisket by Brett Ede

Sushi Rice by Chef Smith

Catchy Casserole by Wendi Taylor

I created this a while back for a pot-luck gathering, and the blend of ground beef, ranch style beans, cheddar cheese, and rice was a huge hit.

Chicken Milano by Chef Smith

Lemon Chicken by Chez la mere

Low Fat, Three Cheese Mac and Cheese, Made From a Box But Healthier by Skinny Kitchen with Nancy Fox

For years I’ve been on the quest for a decadent tasting classic macaroni and cheese that’s low in calories and fat. All of a sudden a light bulb went off! I could doctor up one of the newer whole grain boxes but add all healthy ingredients, make it…

Roasted Chicken Purses by Chef Smith

Torte di granchio ( Crab Cakes) by J. Gino Genovesi

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with…

Santa Fe Stuffed Chicken by Robert Long

A stuffed chicken breast with a great Tex Mex flair and flavor.

Tunados by Brett Ede