Fettuccine with Asparagus and Mushrooms
The pasta, pine nuts and cheese make this recipe a good choice for vegetarians with cancer.
Only three ingredients are needed to make these crispy and versatile homemade French fries.
Chesse Ravioli with Butter Sauce
Learn to make tender homemade ravioli with a melt-in-your-mouth butter sauce.
Hummus Soup with Kalamata Olives and Mint
Like baba ghanoush, some variation on hummus is found in most Mediterranean and Middle Eastern countries. Why not turn the same humble ingredients into a soup?
Homemade Semolina Pasta
Do as the Italians do and make fresh pasta at home with this simple no-fail recipe.
Citrus and Spice-Rubbed Pork Loin in Banana Leaves
You don’t have to set your sails for the Caribbean to enjoy this island favorite of pork stuffed banana leaves.
Sweet Potato Salad
Potato salad just got a whole lot sweeter in this herb and spiced infused Island dish.
Coconut-Marinated Grilled Pineapple with “SpIce Cream”
Feel the ocean breeze and taste the sweet flavors of pineapple and coconut in this classic Caribbean dessert.
“PainKiller” Rum Cocktails
Pineapple and orange juice mix with a bottle of spiced rum for a guaranteed good time.
Crispy Green Cabbage Slaw with Herb Dressing
From the heart of the Caribbean comes a versatile and crunchy slaw that pairs well with pork and other meat dishes.
Mom’s “It’s Friday, No Meat Day” Meatless Enchilada
Saute garlic in oil and oregano for several minutes. Add Las Palmas Enchilada sauce, tomato sauce, water and salt; bring to boil, add flour, then…
A French classic from The Culinary Institute of America featuring an array of brightly diced vegetables and fresh herbs.
The widely popular Vietnamese dish, Shaking Beef (or Bo Luc Luc) and as such, has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of watercress and tomatoes, topped with pickled onions.
Five-Spice Berry Crisp
Five-spice powder cooked into a batch of blackberries lends an exotic note to the fruit.