Spare Ribs Roasted with Garlic & Red Pepper by Catherine Pappas

Adapted from: Lidia’s Italian American Kitchen. These ribs are delicious and so tender. Enjoy with Love, Catherine

Bleu Halibut by Kevin Olomon

The Fairbanks Princess is a hotel built literally on the banks of the beautiful Chena River. When I served as chef there, Vivian was one of our most talented members of the staff. She was not only a fantastic cook, she had a sunny atmosphere and a whacky sense of humor, and Blue Cheese Halibut was her dish. The preparation is very…

Bourbon Glazed Ham by Easy Guy Cooking

Do you like ham? Do you like booze? Then this recipe is for you. It might take a little longer than most of our meals, but trust us, it will come out delicious. Whether it’s actually delicious ham or the bottle of whiskey that disappears by the time it’s done cooking, either way, you will enjoy it thoroughly!

Healthy Baked Macaroni and Cheese with Spinach by Naomi Rendall

Comfort food at it's best, macaroni and cheese isn't a meal generally thought of as lean and healthy, never mind interesting. But, with a few adaptations it's easy to take this dish to a new level without complicating things. This recipe was inspired by one I found on Vegetarian Times, but I wanted to add some more flavour and up the…

Rustic Baked Chicken & Black Bean Tamale by Ken Hulme

Not all tamales are tiny packets steamed in corn husks. This is a traditional baked, not steamed, tamale that serves an entire family; filled with spicy chicken and black beans

Cedar-Plank Salmon by John Howie

Cumin and Coriander BBQ Pork Spareribs by Mihir Shah

I had this at a friends house over the weekend - they made two kinds of ribs. A more "traditional" slab with light spice and honey, and this gem. I actually returned some of the traditional slab to the serving plate so I could make room for this winner! The best part of this recipe is the mix of cumin and coriander in the dry rub.…

Oven-Roasted Dungeoness Crab by pescador

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread. Servings: Makes 2 servings.