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	Chile Rellenos by Unorthodox Epicure Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.	2 votes 1 review 60781 views
	Pasta with Spinach, Ricotta, Ham by John Spottiswood This is one of our family staples. It is healthy and delicious! Two of our kids say it is their favorite dish. We've adapted it from Marcella Hazan. It's easy to throw together and great the next day too.	10 votes 6 reviews 5 comments 38970 views
	Perfect New York Style Pizza Dough by John Spottiswood I have a friend, Pete Miller, who has become a pizza guru. He attended classes held by Tony Gemignani (pizza god), and has tried endless recipes at home. So I asked him for his ultimate pizza dough recipe and he gave me this. It's adapted from the book PIZZA by Diane Morgan and Tony Gemignani. The recipe in the book calls for…	12 votes 5 reviews 7 comments 18041 views
	Shrimp Scampi with Angel Hair Pasta by Patricia Stagich This is a spin off of the Cheesecake Factory's recipe!	3 votes 1 review 3 comments 28700 views
	Dominican style spaghettis ("A la criolla") by Arturo Féliz-Camilo Spaguettis "a la criolla" is a very common and traditional way to have spaguettis in Dominican Republic. A "must" in street food vendors...	1 vote 1 comment 33867 views
	Simple Pasta with Garlic & Olive Oil by John Spottiswood This is a classic recipe that is so simple to make but always delicious. You can serve this as a side dish to any grilled meat or vegetable entree. It can also stand on it's own or be paired with a salad for a light lunch or dinner. It's a great, easy recipe to add to your list of staples. Using a good olive oil is key here. I…	12 votes 4 reviews 1 comment 24525 views
	Chiles Rellenos by Kathleen is Cooking in Mexico An iconic dish of Mexico -- roasted, peeled poblano chiles stuffed with cheese, dipped in an egg batter and fried. Served with a simple tomato sauce. Warmed, left-over chile rellenos are great as a sandwich in a toasted bun. Photos and more detailed instructions are on my blog, cookinginmexico.com	4 votes 3 reviews 2 comments 24910 views
	Ciceri e Tria - Chick Pea Pasta with a Crunch by Carmelita Ciceri e Tria is the best loved pasta of Lecce in Apulia, and of all the Salento area. It is a simple Cucina Povera dish, a kind of Pasta e Fagioli made with rosemary and garlic scented chick peas. The Ciceri are chick peas and Tria is the word used in Apulia to refer to pasta that is dried or fried. In this case the pasta, which…	5 votes 3 reviews 3 comments 9699 views
	Brown Rice with White Beans and Spinach by simpleyum This is a light, healthy vegetarian meal.	2 votes 1 review 15597 views
	Rich Sauce with White Eggplant & Herbs by Amos Miller Eggplant has nothing to do with eggs - unless you dip and bread them. This sauce is a knockout! We grow 'Casper', an heirloom small, long white eggplant. It's mild in flavor and perfectly suited to thick, rich vegetable sauces. When cut into dime-to-quarter-sized disks, I have found Casper to be a perfect addition to other late…	13 votes 5 reviews 10 comments 16536 views
	Sicilian Eggplant & Ricotta Pasta by John Spottiswood This is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of Italian Cooking". This one is good enough that my wife put a little smily face in the upper corner of the recipe and wrote "It's a keeper!". I think you'll feel the same way. We served this for friends with a wonderful citrus…	12 votes 9 reviews 4 comments 10587 views
	Rice with Lentils - Khichdi Jamai Ji by John Spottiswood Khichdi is a mixture of dal and rice that is cooked together so that the flavors blend together. Various lentils can be used, such as split moong dal with or without skin, whole brown lentils (mosoor) or mooth lentils. It can be made with or without the addition of any number of vegetables. The proportion of rice to lentils also…	8 votes 4 reviews 5 comments 8710 views
	The Best Chile Rellenos Ever by Mihir Shah I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!	5 votes 1 comment 55553 views
	Tonnarelli cacio e pepe by Frank Fariello Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of Molise, Puglia and Le Marche.	3 votes 1 review 1 comment 6649 views
	Simple Pasta with Spinach, Mushrooms and Tomatoes by John Spottiswood This is one of those simple recipes that are almost embarrassing to put on this website. But this was really tasty and healthy, and our kids devoured it. I have everything being prepared in parallel, so the whole dish takes less than 25 minutes start to finish. If you're tight on time, this is a winner!	6 votes 2 reviews 2 comments 8092 views

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