Recipes

Every winter I prepare this wonderful soup, and I am convinced that an important part of its distinctive flavor comes from the black mustard seeds--that I faithfully purchase from The...

Susan Wittig Albert writes mystery stories. Her main character owns an herb shop and gets drawn into solving mysteries because of her past experiences as a criminal defense attorney. The...

My Daughter worked for Ameri-corp literacy Program in Pittsburgh. She was always telling her students about how I love to cook ethnic foods. So one of her Indian students (Mina)...

This is a great recipe for using leftover chicken (or turkey).

I am not a big fan of eggplants, but I will always make an exception for this wonderful dish. This is a great dish to start early; your guests will...

My method of cooking is 80% improvisation and 20% experience. I hardly ever measure my ingredients (the experience part), and I use whatever ingredients I have at hand (the improvisation...

This marinade was used by my friend, Melanie, at a recent BBQ dinner party. It was the best tasting grilled chicken I've ever eaten! I believe it would also be...

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw...

This recipe was adapted from "The New American Chef" by Andrew Dornenburg and Karen Page. It was used as an appetizer during their book signing event at The Spice House...

This recipe was given to me from a lady at church. Most coffee houses offer Chai that's loaded with sugar. This has a great flavor with little sugar. Play with...

There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion...

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

This is a variation of a Robert Carrier cookbook recipe I picked up while living in London, England. This recipe has since become a favorite both for family and with...