Parmesan Polenta with Cranberries and Bacon by Kyra Martin

I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!!

Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

Hot Pepper Jelly by Chef Smith

Classic Potato Salad by myra byanka

Recipe by Hellman's, straight off the jar, with a little tweaking.

Puff Pastry by Elaine

A highly versatile pastry, and it's not nearly as difficult to make as you might think!

Savory Creole Sweet Potato Casserole by Amos Miller

No sweet topping here - this has breadcrumbs & bacon and the Creole twist of Jamaican Pickapeppa Sauce in the yams. It is good to venture outside your comfort zone from time to time - and this is a good way to start! I was set on this culinary path in 1987 when first introduced to Chef Austin Leslie at Chez Helene in New Orleans.…

Vegan Black Bean Salad with Peppers, Sweet Corn and Cilantro by Chef Chuck

A healthy vegan/vegetarian dish packed with flavor!

gnocchi parisian by Chez la mere

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

Sweet Green Bean Bundles by Chef Smith