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…

Homemade Manicotti by Nancy Miyasaki

This recipe is simple and absolutely delicious. It is a reasonable amount of work, so good to cook for a large party or family gathering. It is fun to prepare with a friend or relative, perhaps with a glass of wine in hand! I adapted this from a recipe cookoff I saw on the Food Network.

Pasta with Sauteed Vegetables, Olive Oil & Tomato Sauce by John Spottiswood

Simple and truly delicious. If you like tasty, fresh, and healthy food, this is likely to become a staple for you.

Eggplant Donburi by Nancy Miyasaki

As a Japanese american, I have a soft spot for donburi (Japanese term for just about anything served over rice). Our kids love it too. We mix up a warm bowl of brown and white rice and cover it with something warm, salty, sweet, and occasionally a bit spicy. This is rib sticking good, and best served in fall, winter or the early…

Zucchini and Tomato Pizza for Two....(or more!) by Salad Foodie

I’d run out of inspiration for how to use up summer’s end of zucchini, tomatoes and basil, until I came across a recipe in Vegetarian Cooking for Everyone (Deborah Madison). After finishing off a single piece of this divine pizza, I am moving this recipe to my "Favorite Meals Before I Die" list, it’s that good! This makes a 10" pizza…

Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

Sun-Dried Tomato Polenta with Lentil Puttenesca by Healthy Mamma

This is one of those meals you-never-knew-you-couldn't-live-without!

Wild Mushroom Risotto by dschulze

Mushroom Risotto with white wine, thyme and Parmesan cheese

AUSHAK - AFGHAN RAVIOLI by Linda Tay Esposito

I first tasted Aushak at the Salang Pass restaurant in Fremont, a city where a lot of Afghan immigrants have settled. Aushak is proof that Marco Polo made his way through that part of the world (I mean through the Hindu Kush, not Fremont!) enroute back from China. Aushak is traditionally made with beef - it's the Afghan version of…

Whole Wheat Roasted Vegetable and Pesto Lasagna by Schnoodle Soup

Roasted vegetables, three cheeses and pesto sandwiched between hearty whole wheat lasagna noodles. A true veggie lover's delight!

Eggplant Parmesan by Jennifer Bass

Stuffed Eggplant Caponata by Laurie Alves

A Wonderful Meatless Dinner Alternative!

Eggplant Parmesan (Slow Cooker or Crockpot version) by Salad Foodie

This recipe based on one from Allrecipes.com served 8 and was cooked in a 5-quart slow cooker. I cut the recipe in half for 4 servings (which is the recipe below.) It cooks well in a 2 1/2 to 3-quart slow cooker. Whichever size you make, I think you’ll like this easy-does it version of yummy Eggplant Parmesan! (Note:…

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…

Gnocchi with mushrooms and Gorgonzola by Easy Cook - Laka kuharica

Gnocchi in creamy, delicate mushroom sauce