Spicy Tofu Curry by Navaneetham Krishnan

Lightly fried tofu pieces in a spice based curry, truly mesmerising in flavors.

Pepper Basil Crabs by Navaneetham Krishnan

Peppery heat from black pepper seeds, spicy enough with green chilies and aromatic with basil leaves.

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,…

Buffalo Bleu Sliders by BearNakedBaker

Prosperity Pork with Pine Nuts by Blackswan

Let this Prosperity Pork with Pine Nuts tickle your taste buds! Make an impact on your family & guests with this 5-star dish from Shirley’s Kitchen!

Chili Coriander Steamed Fish by Navaneetham Krishnan

The added heat coming from bird eye chilies is a welcome burn at the tips of the tongue.

Lemongrass (Serai) Prawn and Brinjal Curry by Navaneetham Krishnan

Great balance of flavors, spicy, tangy and creamy with the utmost lemongrass fragrance.

Lemongrass And Chilli Prawns by Navaneetham Krishnan

Succulent prawns coated in a thick soy and chili sauce; perfumed with lemongrass and kaffir lime/limau purut leaves.

Lulu's Pan Roasted Sea Scallops by Lulu

A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine’s Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant’s owners – Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover’s heart…

Peanut and Vegetable Linguine by Julia Ann Souders

A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine. Adapted from The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001, p 140 "Peanut Noodles." ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg.…

Spicy Chicken With Raisins by Navaneetham Krishnan

Succulent chicken pieces in a thick spicy gravy with tad bit of natural sweetness and filled with the scent of coriander leaves.

Filet Mignon Date Night by Patti Fisher

Our Filet Mignon Date Night tonight we went all out with our complete dinner on the grill. We did a reverse sear filet mignon topped with a bacon wrapped onion ring filled with blue cheese, hasselback potatoes and personal size smoked garlic with bacon and onion. To follow that up Patti made strawberry rhubarb crisp. All kissed with…

Vegan Stuffed Peppers with Plant-Based Protein by Doctor Jo

Vegan stuffed peppers with plant-based protein are easy to make, healthy, and good clean eating. Packed with protein and whole grains.

Pecan-Crusted Salmon Fillets with Honey Mustard Sauce by Salad Foodie

Salmon can be dressed up for company or simply broiled or grilled plainly and be equally divine. This treatment features a crunchy crust of pecans atop the fillet, which is baked on a bed of spinach. *Next time I will steam the spinach separately to have more control of its doneness as on my first go-round it was overbaked (but the…

Singapore Chili "Tandoor-Style" Chicken by Mihir Shah

Probably the single best dish I had in Singapore - and a dish I'd never tried before. If you don't have a tandoor oven (and I'm assuming you don't), either bbq on medium-high heat or bake in a shallow pan at 450 degrees. Hope you enjoy as much as I did!