African Chicken in Peanut Sauce by John Spottiswood

I first had this in graduate school when a classmate from Ghana cooked it for an International progressive dinner. I fell in love with the combination of sweet peanuts and pungent spices. This is not a flavor you will easily forget, and it will keep you coming back for more!

Eggplant and Peas Stew by John Spottiswood

This recipe was invented by my good friend Brian Bedrosian. He recommends that you "Should drink red wine while cooking and eating for best results." I haven't tried this one yet...but every other Armenian concoction I've tasted of Brian's has been outstanding!

Easy Sweet French Cassoulet by Robyn Savoie

The French know cassoulet as a classic, long-simmered dish consisting of white beans and various -- sausages, pork or goose. This version is a less time consuming spin on the classic. This is my adapted version from the original. I made this one based on what I had on hand in the pantry. Both are good, it depends on what you're…

Belgian Beef Stew by Jeanne