Pancit Molo
The classic pancit molo is served with a robust chicken broth (or a combination of chicken and ham broth) and garnished with chopped green onions. Others also top it with crispy fried chopped shallots or crispy fried garlic.
Spaghetti with Shrimp, Broccolini and Basil
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you.
Bouillabaisse
The difference between bouillabaisse and any other fish soup lies in the combination of flavors beyond the seafood stock. A hint of saffron, an accent of zested orange, and a few sliced fennel bulbs and fronds bring out an essence from the seafood that would otherwise remain hidden. While they might seem simple, omit any one of these ingredients and the depth of flavor in your bouillabaisse will lose the complexity that earned it such a vibrant reputation.
Piri Piri Shrimp
The underlying flavor of this piri piri sauce comes from caramelized onions and red bell peppers. Bird’s eye chilis bring some heat to the sauce, and lemon juice and fresh oregano round everything out with a complex mix of acidity and herbal notes.
Pork Chop Supper
You can let this Pork Chop Supper simmer while you do other chores. My mother made it often on washday.
Easy Spaghetti and Meatballs
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that!
Mediterranean Style Red Snapper
This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house.
Lemon Chicken Tacos
These tempting tacos are low in fat but full of zippy flavor. I often modify the recipe to our tastes by adding more tomato and green onion an a bit of cheddar cheese. It's a keeper!
Thai Style Peanut Pork
My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.
Curry-Coconut Shrimp and Rice Salad with Pomegranate and Lime
This curry-coconut shrimp and rice dish is winter salad at its best. It relies on ingredients from your larder, it's filling enough to call dinner, and it's sturdy enough for making ahead and toting to work the next day.
Shell-On Shrimp With Rosemary, Garlic & Chile
This is one of the best ways to experiment with shell-on shrimp. With just a few ingredients, you'll be amazed by how much flavor you're able to get out of the shrimp. It's a one-pot wonder and it all comes together very quickly. You'll love it for an easy weeknight dinner, appetizer, or side. Serve over pasta or rice for a heartier meal. And yes, you can eat the shells. Though you may face some skeptics, that delicious, satisfying crunch will hopefully win everyone over after the first bite.
Plum Glazed Roast Chicken
I adjusted a recipe for duck so I could use a chicken instead, and it’s been a favorite holiday entree ever since. I’ve also substituted a small 9- to 11-pound turkey.
Horseradish Glazed Ham
This glaze is our favorite way to perk up a ham. Leftovers make zippy sandwiches—with more horseradish, of course!
Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith
Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin writes, "You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: 'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer or a garlic-butter sauce."
Parmesan Fish Sticks
I wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating.