Spanakopita (Spinach Pie) by Nancy Miyasaki

I love spanakopita, but it's too much work. This is a great way to make spanakopita for a crowd. And it's really yummy, too! Just remember the filo has to be defrosted overnight or for 5 hours before assembling.

Potato and Sweet Potato au Gratin with Herbs by Nancy Miyasaki

This is not the lightest recipe I've made, but it's a real treat when you are having guests and want to splurge. I love the flavor and color combination of the sweet and gold potatoes. It's a wonderful twist on a classic French standby.

Spanish Rice by Wendi Taylor

Ever wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret...

St. Patrick's Day Irish Champ by John Spottiswood

This is a traditional Northern Irish dish of mashed potatoes with milk and sliced green onions. I thought it was a delicious under our St. Patrick's Day Salmon and Leeks recipe. The leeks and green onions really went well together. That said, the green onion flavor is quite strong so I would caution against serving this with…

Roasted Broccoli by John Spottiswood

This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.

Tzatziki Sauce by John Spottiswood

This is a great traditional greek sauce. Serve it on flatbread with fava beans, kebab, falafel, or anything else you can think of. It's super simple to make and you can experiment with adding different spices. The yogurt has a mellowing impact, so you can add just about anything without ruining it!

Sauteed Spinach with Garlic by John Spottiswood

This is a delicious and healthy dish that takes 5 minutes to make and goes with almost anything--asian, mediterranean or american. Barefoot Contessa has a similar recipe but adds butter and extra salt. You don't need that, but can add if you like. Fresh spinach is much better than frozen in this dish.

Colcannon with Kale by Julia Ann Souders

An Irish potato dish, colcannon is mashed potatoes with cabbage or kale and a dollop of butter on top. This recipe changed little from Craig Cliaborne, The New York Times Menu cook Book, 1966. This is featured by 2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk Off." All Rights reserved.

Potatoes With Parsley and Garlic - Pommes Parsillade by John Spottiswood

These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was…

macaroni and cheese by Carol Teng

A delicious, easy to cook meal.

Mashed Potatoes and Cabbage (Colcannon) by Salad Foodie

A perfect way to boost nutrition in mashed potatoes, this is a favorite Irish side dish but can certainly appear at Oktoberfest in late September with bratwurst or sauerbraten. I like the subtle crunch and texture cabbage provides, and using red potatoes and leaving the skins on, adds extra color and nutrition. (An optional version…

Quickly pickled beetroot by Easy Cook - Laka kuharica

Healthy, quick and easy pickled beetroot.

Beans Tuscany Improv by Rich H

Lacking most of the ingredients for the typical Tuscan Bean recipe I decided to improvise. This dish is quick, easy to make, full of fiber and is low fat.

Four Cheese Italian Macaroni by Jennifer Bass

Baked Farro or Pearl Barley with Asparagus by Nancy Miyasaki

We served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more…