Recipes

My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it.

I love this Ecuadorean addition of salty, crunchy popcorn to ceviche. Shrimp "cook" in the lime juice particularly well, although I have made this with firm-fleshed white fish as well as dry scallops. Ceviche is, of course, all about the freshness of the fish—so make sure that whatever you use is as fresh as you can get it.

If Bigfoot pays a visit this Halloween, treat him to a larger-than-life meal. This "feet loaf" tastes just like your favorite home-style meatloaf. It will have enormous appeal with believers and nonbelievers alike.

A woman in our congregation shared the recipe for these delicious burritos. They soon became a fast favorite in our home, and when I serve them at church potlucks, they disappear fast.

Serve this easy main dish with a green salad, corn and a dinner roll for a summery, standout supper.

These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat.

The sweet honey-citrus sauce turns ordinary poultry into something special. "I like to serve it with rice or riced potatoes," notes Raymonde Bourgeois of Swastika, Ontario.

I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.

These winning chicken rolls with a crispy crust are both impressive and easy to make. My family and friends absolutely love them!

I love to experiment with many different types of recipes. But as a mother of young children, I rely on family-friendly ones more and more. Everyone enjoys this stew.

For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special!

Not only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it!

Reprinted with permission from Mark Bittman's Dinner for Everyone. As for riffing, Bittman says, "The lesson in the Vietnamese Bean Thread salad is to use cooking liquid as a way to build flavor. Whether you decide to cook squid instead of shrimp or pork instead of chicken, you’re going to end up with beautifully seasoned bean threads, before you even dress them."

This recipe was inspired by one of my favorite restaurant dishes in New Orleans: honey shrimp tempura with a wasabi cream sauce. For my own version, I made crispy shrimp croquettes flavored with lemon, scallions, and parsley, and topped it with a wasabi-spiked aioli. It's a great summer dish to enjoy with a nice cold beer!

This recipe is an adaptation of a shrimp bisque from Williams-Sonoma Soup Cookbook. It's a lovely soup, but I like my bisque a little spicy with some heat and substance. Deviating a bit from the classic recipe, I added tomatillos and chipotles en adobo to the shellfish broth. I pureed half the cooked and peeled shrimp, then for the finished product chopped the remainder of the shrimp and added it to the bisque.