Main Courses
Joan Nova get’s inspired by Deborah of Italian Food Forever, and decides to add her own twist to a great torta recipe.
Sarah Kenney tries her hand at a recipe from that dashing aussie bloke on tv.
Sometimes, cooking is about taking chances and trying something completely different.
There are few things that come to mind that bring up the thought “Comfort Foods”, like that of gooey melted cheese.
Stephanie Russell sends France and Italy on a culinary tête-à-tête.
Jules Clancy’s go-to simple pasta recipe is pantry cooking at it’s finest.
Maria Laitinen works up an appetite with black bean spaghetti.
Judith Klinger, with an Italian poultrified take on the classic British Shepherd’s Pie.
Asha Pagdiwalla with a great fusion of Indian comfort food and western style snacking.
Fat and juicy, but at the same time sweet and spicy. Not the author, the fish and the salsa.
Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor.
Sarah Kenney continues to be inspired by all of the spring recipes popping up everywhere.
Seasoned with lavender and thyme, which herald the return of spring, these roasted poussins are aromatic and flavorful, and just unique enough to be a memorable meal.
Brady Evans continues the daring experiment to let her husband choose dinner this week.
Judith Klinger with a classic dish that usually lasts for a lot longer than just one meal.
Joan Nova creates a recipe that eventually turns out to be Italian.
Beets are not one’s typical aphrodisiac fare, but in this pasta they are worth a good long swoon.
Joan Nova with a healthier and more Mediterranean kind of ‘fish fry’.
Even if you’re called the SpicieFoodie, sometimes you just have to settle for sweet peppers.
Brady Evans does something she’s never before done: she lets her husband peruse the recipes and select the week’s meals.
Nancy Lopez-McHugh finds herself coming home with a bag of lamb shoulder, and decides to put her braising skills to good use.
Never heard about Chicken Tinga before? Don’t worry, neither had Yvette Marquez-Sharpnack a few years ago.
Man-food expert Brian Lambæk keeps an open mind, and embraces the raw food trend.
Even if Easter is over, lamb season is not – and these Tomato-Braised Lamb Shanks are both easy and delicious.
Sometimes, kid-friendly dishes become adult favorites as well. One of those dishes is Pad See Ew.
Kristina Wiley finds herself ‘winning’ with this great left-over pork and brie sandwich.
Experimenting with favorite ingredients sometimes lead to new discoveries. Like this Spanified Carbonara from Joan Nova.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Valerie Harrison with her take on what might just be the comfort food of all comfort foods.
Culinary advice sometimes come from the most unexpected sources. Brady Evans with more.
A famous Tuscan dish, and the favorite of Giulia Scarpaleggia’s great-grandfather.
On one of her weekly expeditions to the Farmer’s Market, Tamara Novacoviç finds these beautiful crustaceans.
Natalie McLaury continues to cook the magazines. Today, she brings us a wonderfully fresh salad.
Bulgur is both delicious, healthy and very easy to prepare. Tamara Novacoviç with a fresh spring salad full of vitamins.
Joan Nova serves a deliciously healthy and creative low carb take on the classic Paella Marinera.
Brady Evans with a recipe she has developed a slightly worrying addiction to. Say hi to Sweet Potato Black Bean Burritos.
A traditional Mexican soup that, like many other soups, will only taste better the longer you let it simmer.
Joan Nova decides pasta doesn’t have enough carbs. So she adds potatoes, and ends up with an unexpected match made very close to heaven.
Scared of Fennel? Don’t be. Ewa Sack has a fantastic soup recipe for the fennel novice.
Brady Evans decides to turn what could have been a comfy one pot dinner into a restaurant worthy dish.
Chili means a lot of different things to a lot of different people. Laura Davis “invents” her own version.
Nancy Lopez-McHugh decides to try making homemade stuffed cabbage rolls for the first time. We think they turn out pretty great.
Rock Cornish Game Hen, Poussin or Spring Chicken? Same tasty bird, different names.
Often, the simplest pastas are also the best tasting pastas. This one certainly falls in to that category.
Soba noodles are a delicious way to explore the authentic flavors of Japan. Simple but sophisticated, they are perfect for both lunch and dinner.
Cauliflower is one of the veggies we all hated when we were kids. Now, we make soup with it instead.
Kelsey Hilts of Itsy Bitsy Foodies with a great and slightly sneaky tip on how to get your kids to eat their veggies.
Legendary dishes are always welcome, right? Kalle Bergman brings Mr Lindström to the table, a 100 year old classic Swedish dish.
Natalie McLaury decided to find a new way of preparing the health trendy kale, and found this fantastic frittata in her pile of magazines.