Braised Short Ribs with Vegetables by Nancy Miyasaki

I absolutely love the mouthwatering taste of short ribs. This preparation, which has a richly flavored gravy chock full of vegetables, is absolutely fantastic. It's also beautiful to serve (don't be discouraged by the picture)! A perfect dish for a dinner party. You're guests will rave about it.

Carnitas by coachjeff

Of all the mexican style meats, Carnitas is by far my favorite. Its great to serve in simple tacos or as a main course. Made of flavorful pork with minimal seasonings, its the two step cooking process that puts carnitas over the top. First its braised, or slowly roasted until its fork tender. Then its fried until a fine crust adds a…

Chicken and Eggplant Stew by Nancy Miyasaki

This recipe was given to me by my good friend Brian Bedrosian. He raved about it, so we made it last night. It was very tasty. Our kids all ate second helpings and we ended up with nothing left! I altered his ingredients just slightly, and show that in parenthesis below. We served this over a simple bulgur pilaf made with half…

Turkey Sausages with Cannelini Beans by trisha brooke

Delicious and healthy meal! Even better the next day , reheated!

German Rouladen (beef rolls ) by Chef Paul McGovern

I love German food !! This is time consuming to make and you will be in the kitchen for quite a while. So it is a great rainy day dish. Prep time for me is about 1 1/2 to 2hr and I am a Chef. The first time I did this about 20 years ago it took me 6 hr. to get it all done. That is cooking time also and it was at home. Spend the time…

Lamb Curry by Maria Ferrari

This is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not really anything bad for you in this, and you can throw in all sorts of veggies near the end. You can make the curry sauce one day ahead of time. I use lamb shoulder if I can't find shank.…

Orange Sauced Pork Chops or Chicken by A.L. Wiebe

Steaks in wine by Easy Cook - Laka kuharica

Succulent beef schnitzels breaded and cooked in wine.

Wine-braised string beans by Easy Cook - Laka kuharica

Light and nutritious meal ideal for scorching summer days.

Pork Loin w/ Roma Tomatoes & Capers by Yvonne Tally, Your Fit Gourmet

Do not boil the liquid, just simmer lively otherwise the meat will cook too fast and be tough and dry. Using a pork loin rather than tenderloin is less expensive by about $1 per pound. Have you butcher slice it for you in 1/2 – 3/4 inch thick medallions.

Lamb Shanks with Orzo and Vegetables by Jason Freund

A delicious Mediterranean one pot wonder meal that combines a tomato base with orzo pasta, veggies, and lamb shank. The hard part is finding the largest possible large lamb shanks. Restaurants seem to have no problem getting 1.5lb+ shanks, but I'm lucky to find 0.80lb shanks at most grocery stores. If I have to make due with…

Shredded Beef by Patrick Travis

This is a braised shredded beef that makes a great sandwich or use it for a tex-mex taco salad.

Risotto all'indivia belga by Frank Fariello

Risotto is one of my 'go to' dishes when I don't feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is not really very hard to learn the right technique and, if you use a pressure cooker,…

Warm Octopus w. Potato and Parsley by Carmelita

This is one of my favourite things year round, served lukewarm in winter or at room temperature in summer. Octopus meat is beautifully tender when properly cooked. It has a very mild sweet-savoury flavour which some compare to chicken and some to squid though neither comparison really stands up in my view. Perhaps crab or scallop…

Paella "Reina Sofia" by Frank Fariello

Well, I suppose that it is paella week at our house. I just couldn't resist trying out another kind of paella—a vegetarian paella that I have dubbed paella «Reina Sofia», after Spain's Queen Sofia, who happens to be a vegetarian. The basic method is the same as that for paella a la valenciana, with the critical difference that…