Beef Kare-kare by Lidy Concepcion

Kare-kare is an orange-brown Filipino stew made with peanut sauce, vegetables and meat. Ox tail, ox tripe, and beef kienchi are more usually used, as well as goat meat. It is best served with bagoong and rice.

Maple Smoked and Glazed Turkey by Patti Fisher

We did a turkey this weekend just to give you some ideas for your Thanksgiving bird. We smoked this guy in maple smoke for 5 hours and Patti made a maple glaze that was over the top. It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne…

Pancit Palabok with Tinapa and Shrimp by ShaleeDP

Variety of pancit!

Lamb Burger Patties by Kelsey Martin

These Lamb Burgers will beat a Big Mac anyday!

spicy Thai sea food soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

spicy Thai sea food soup

Eggplant Parmesan by Jennifer Bass

Sea Bass with Roasted Tomato and Pepper Herb Sauce by Mary Callan

This is my party dish, but like almost everything I cook, it's dead easy. What's more you can prepare this in stages, which for my lifestyle is essential.

Skinny Kitchen’s Holiday Roundup by Skinny Kitchen with Nancy Fox

I’m sharing dozens of really yummy recipes for the holidays. These include appetizers, main course recipes, potato and other side dishes, vegetables and many delectable skinny desserts. I decided to put them in categories so you can easily mix and match to create your own super delicious, skinny menu. Enter this link to get all…

Braised Bone-In Veal Breast with Tomatoes & Potatoes by La Tavola Marche (farm, inn & cooking school)

Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other…

Roasted Spring Chicken by Cara Fernicola

Roasted Spring Chicken

Large grilled prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Large grilled prawns

Italian Flag Roasted Chicken by Smokinhotchef

This is another wonderful roasted chicken with a myriad of delectables stuffed under the skin and inside the bird itself. The name comes from the red sundried tomatoes, the white garlic and the choice selection of fresh green herbs blended with butter and distributed underneath the skin in delicious complex harmony. This is a quicker…

Slow Roast Pork by Hugo Matheson

A unique pork dish with sweet, rich flavors.

Singapore Fried noodles by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Singapore Fried noodles

Gino's Noodle Dough by J. Gino Genovesi

Noodles, in many forms, have been a staple food in many parts of the world for centuries. China, Japan, Italy all take credit for creating the noodles. However, the earliest records appear in a book written between AD25 to 220 in China. No matter the origin, noodles have been a staple food, relatively cheap, quick to prepare and…