Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

Smashed Red Potato Pie by myra byanka

Rich potato dish to serve family and friends for dinner.

Blue Lake Green Beans with Crispy Prosciutto by Draeger's Cooking School

Mint chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mint chutney

Southern Black-Eyed Peas by myra byanka

Traditional side dish in Texas and the southern states. Mix with cooked rice for Hoppin' John, or ladle over cornbread. Crockpot friendly.

Corn Fondue by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.

Yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Yakimeshi

Skinny Au Gratin Potatoes by Skinny Kitchen with Nancy Fox

Wait until you taste this amazing potato dish! Perfect for Easter dinner…It's pretty much the richest low fat or regular potato dish I’ve ever tasted. No one will ever guess it’s made with reduced-fat cottage cheese and buttermilk to replace the heavy cream. The skinny for 1 serving, 177 calories, 2 grams of fat and 4 Weight Watchers…

Easy Scalloped Potatoes by myra byanka

Delicious, creamy recipe for potato lovers.

Fig chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fig chutney

Pomfret fry- Malvani style by Chetana Suvarna Ganatra

This is one of the staples in my household- a simple, shallow fried, pomfret- Mangalorian style, if coated with semolina/ Malvani style, if coated with rice flour. Well nothing much to write about it, except it is simply delicious and can be enjoyed anytime with any meal......and yes it makes up for the guilty feeling of not…

Salsa Ranchera by Kathleen is Cooking in Mexico

Salsa is the ketchup of Mexico, but much more tasty, varied and appealing. Salsa Ranchera is served all over Mexico, adding a zesty flavor to meats, eggs, or anything served in a tortilla.

Crabs gravy (Kurle ambat) by karenrecipe

Finally, here I am with my all time favourite crabs gravy. I have observed that people who are very fond of fish, dont prefer crabs/prawns much and vice versa. Obviously I am in the second category.

Mexican Rice Pilaf by myra byanka

Generally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained.

zucchini tops by Chez la mere

Garbage Courtesy: Prune by Gabrielle Hamilton