Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar by Blackswan

Foodies, here’s another Christmas recipe to serve up a gastronomic meal. Combining all the extravagant ingredients, the chilled pasta is drenched in a fragrant Truffle Oil, teasing the palates of your guests even before they arrive on the table.

Swiss Mushroom Pheasant Breast by Robyn Savoie

This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.

Almond Spicy Mutton Varuval by Navaneetham Krishnan

Tender mutton pieces coated with almond and spices and perfumed with coriander leaves.

Tourtière du Québec (Quebec meat pie) by Micheline

A typical, traditional Quebec meat pie, served mostly during the Holiday Season.

5-Hour Pork Sugo by Staffan Terje

Sugo is a long-cooked Italian sauce; similar to a Ragu or a Bolognese. Choose your favorite pasta to go with this big and decadent dish. Enjoy!

Bombay Duck Fry by Paul Anderson Lumen

Bombay duck is actually dried fish...

Fried Black Pomfret (Bawal Hitam) In Soy Sauce. by Navaneetham Krishnan

Crispy fried and drenched with a fragrant salty, tangy and spicy soy sauce gravy.

Braised Lamb Shank by Jason Balestrieri

Jollof Rice (a Nigerian party pillaf) by Kike Nkana

This is basically rice in red capsicum (or bell pepper) and tomato sauce. Lots of onions, thyme and curry. Cooked right, it's simply delicious!

Grub Rubbed and Smoked Corned Beef Brisket by Smokinhotchef

This recipe turned out fabulous even though I used a corned beef brisket instead of the traditional brisket. I created a wonderful spice blend especially for grilled meats and coined it Neillio's Grub Rub. Let the brisket marinate in the rub for 1/2 day to 24 hours. I used both the grill and the oven for this recipe and feel great…

Nyonya Assam Fish Curry by Navaneetham Krishnan

Spicy and tangy with home made paste.

Weir Dough for Pizza by Joanne Weir

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.

Roasted Spring Chicken by Cara Fernicola

Roasted Spring Chicken

Favorite Thin Crust Pizza Supreme by Salad Foodie

Homemade pizza for us means thin crust, preferably whole grain, a sparse smear of pizza sauce plus meats, cheese and veggie toppings. This is the recipe we’ve made for eons, developed over time to our taste by trial and error. The crust is thin yet firm enough to hold both the toppings and its shape without flopping when eaten. We…