Lemon & Garlic Green Beans by John Spottiswood

It is rare to have a side dish which everyone keeps reaching for instead of the main dish. That's especially true if its a fairly simple green vegetable side. But these green beans were truly that good. We used packaged, thin french cut green beans from Trader Joes. They are tender and tasty on their own, but I've never had them taste…

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...

Pasta with Butter and Parmesan Cheese by John Spottiswood

I've been cooking this recipe for so long, and it is so simple, that I have often overlooked posting it. We had it with our grilled chicken this week, and finally I'm putting it online. Marcella Hazan says this method of cooking pasta has eclipsed all others as the favorite amongst Northern Italians. And I must say it's among the…

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.

Roasted Bell Peppers Salad - Salada de pimentos assados by Sofia Reino

This is a traditional Portuguese salad you will find in most restaurants, especially during the summer. It is very fresh and goes very well with all types of grilled fish. Another idea is to add canned tuna and some hard boiled egg and you have a beautiful summer meal!

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…

Fresh Kale w/ garlic by Evil Fairy

This is so simple and taste wonderful. When you blanch it first it seems to have a sweeter flavor to it. It's even good cold. You can do this dish with any Fresh Greens. Spinach is amazing this way...just add a pinch of nutmeg to it. A sprinkle of Parmesan cheese is a good touch Great as a side dish to Quiche

Yorkshire Puddings (perfect every time) by Acquiredish

What is it about Yorkshire Puddings that some people find so difficult to get right? Well I have to confess I had the exact same problem for many years. My mum got them perfect every time! She had no set recipe, "just throw all the ingredients into a bowl, mix, pour and hey presto" she would say! I didn't work for me I can…

Roman-Style Spinach by John Spottiswood

This is a great new way I've learned to cook spinach. I wouldn't have thought of adding sweetness to spinach, but I really like the way the currants and pine nuts contrast with the slight bitterness of fresh spinach. This is a new winner that I'll be cooking frequently in the future!

Pesto sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pesto sauce

Mushroom and Balsamic Reduction by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mushroom and Balsamic Reduction

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.

Crunchy Green Bean Salad by Jennifer Bass

Lemony Pesto by Mellie Duffy

This is a basic pesto recipe, but a added juice of one lemon & chopped walnuts instead of pine nuts because they are a lot less expensive. The lemon gives it a fresh flavor and keeps the pesto color from darkening when stored in fridge.