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This is a flavorful alternative to the delicious and simple flank steak recipe. Serve this with corn tortillias and grilled onions and sweet peppers. [more]

This was my favorite meal when I was growing up. My mother still makes it on special occasions. When Doug was born, she made it at my house, and made enough to put in the freezer so I didn’t … [more]

This is really easy and really delish, provided you have the time to let the chicken marinate. Prepare this the night before and you will have a easy dinner when you get home the next night. [more]

You don’t have to be a beer lover to love this one. [more]

My wife and I love to cook. I often make this recipe at holidays just the way my Hungarian grandmother taught me. [more]

This recipe was a favorite of my mother’s. [more]

My parents were both Hungarian and my mother was a great cook. This is one of her favorite Hungarian dishes to prepare. [more]

If you want to know why the Greeks eat so much lamb, just try this recipe. The traditional way to make souvalki is on a rotisserie, but don’t despair if you don’t have a pit roaster … [more]

If you want to know why the Greeks eat so much lamb, just try this recipe. It is perfect for dinner parties and large groups, and provided you have the time to let the meat marinate this a delicious … [more]

My name is Kirsten Anderson and I’m Emma Harris’ mom. This is one of our family’s favorite dinners. This recipe was given to me by my grandmother. [more]

This is a delicious and simple recipe that is perfect for special occasions and large family gatherings. The balsamic glaze is outstanding on all cuts of lamb and really sings with this recipe. [more]

This is one of the easiest recipes for a tasty and nutritious vegan/vegetarian main meal. Once tried, for that enforced vegan dinner party, I am sure you will add it to your range of regular family … [more]

This is an elegant way to serve seasoned vegetables. As always you can always add or subtract vegetables that are in season.This, along with a nice salad, makes a great meal. Makes 4 servings. [more]

I am trying to expand my vegan recipes. So, I asked one of my chef friends and he said this was great tossed with pasta. He attributes this recipe to the Vegetarian Times. [more]

This is my Dad’s recipe. He’d probably kill me if he knew that I was sharing it. But it’s too good to keep secret. If you see my Pop please don’t spill the beans. [more]

This salad just balances brilliantly. The pepperiness of the rocket (arugula), the sweetness of the pomegranate, the tartness of the dressing and the nuttiness and crunchiness of the hemp seeds … [more]

I primarily use this for tacos, but it can be used as the base for pretty much any Mexican dish. It is different from Chili con Carne as it ends up dryer which is definitely what you want if you are … [more]

This has the sweetness of fuits as with most ham glazes but the hot pepper adds a nice counter point. [more]

This was a bit of a something from nothing triumph. I have this habit of getting to an hour before dinner before I start to think what I want to cook. By this time it is too late to defrost any meat … [more]

Most likely a “bacon joint” or a piece of salted pork boiled with cabbage and potatoes was the traditional meal in Ireland. Nothing tastes like a Jewish-American influence of a … [more]