Pan-roasted Chicken by Nancy Miyasaki

This is adapted from a great Milanese recipe by one of my favorite chefs. It's comfort food that my kids love, but it's interesting enough to serve with guests. Great for lunch or dinner. Serve with the side salad linked below.

Polenta with Mushrooms by GourmetItalian.com

This uses cornmeal polenta, not instatant.

Chicken and Goat Cheese Quesadilla by Scott Koeneman

This dish is deep in flavor and texture. Topping it with a home-made pico de gallo, and served with some vegetarian refried beans made it a very satisfying. Cut it into triangles for an appetizer.

Spring "Risotto" by tigerfish

Risotto's close resemblance to Asian version (Cantonese) "wet rice",

Upside down corn tart by Brett Ede

Scallop and Aubergine Spud Pie by Hungry Jenny

Turn a boring old jacket potato into a mini potato pie treat!

Speedy Turkey Tikka Masala by Hungry Jenny

I never have the patience to let dishes like this simmer for ages to allow the meat to soak up the sauce - so I do it the quick way without compromising on the flavour of the meat! http://hungryjenny.blogspot.com/2010/08/say-no-to-takeaway-make-speedy-tikka.html

Oklahoma Bean Skillet by Laura

Tomato-Apricot Chicken by raha

Apricot Glazed Chicken by Bob Towlson