This very simple recipe gets much of its flavor from the salsa so pick a fresh high quality one from the refrigerator section or the taqueria. Making your own tortilla chips is fun and adds a real festive kick. You can easily add chicken or other protein by just tossing it into the pot.

This recipe is another from my favorite Tyler Florence book. The nickname for Pappardelle pasta is “Fat Noodles” in its most sincere form of flattery. The are soft, delicious and so satisfying. I find the dried can be just as tender as fresh ones so they can reside in your pantry. The real surprise ingredient here is fresh mint which is a very pleasant surprise over parsley or basil. It’s simple dish that dazzles.

This updated classic by Tyler Florence in his book, “Tyler’s Ultimate” has changed my mind about Mac & Cheese. The additional of peas adds a whole new twist that completely elevates the dish leaving the traditional version feeling lackluster to me.

I have spun my Herb Farfalle with Grilled Chicken recipe here for fish lovers with a couple of modifications. For the fresh herbs I use dill as the primary along with some parsley and basil. I also add capers. The vinaigrette is my Greek Salad dressing.

This simple pasta dish is also great as a leftover and will make many easy lunches when reheated in the microwave.

Parchment pouch is absolutely the test cooking method for halibut to keep it flaky yet moist. The lemony leek rice as a bed for both cooking and serving keeps the flavors intact all the way to the plate.

This festive summer dish features grilled chicken surrounded by six salads that guests can help themselves to their favorites which makes it an instant crowd pleaser full meal on a platter.

This Bobby Flay recipe really highlights the mild flavor of fresh Mahi Mahi by not overwhelming it. Gremolata is a perfect partner providing a nice citrus accompaniment.

Flank steak is a blank canvas and a bath in Chimichurri sauce is a great way to impart a vibrant steak house flavor to it. Give it a good couple of hours of marinating and make sure it is at room temperature before applying the flames.

This pasta dish is one of the greatest vegetarian versions of a carnivore classic. Mushroom step up once again to offer a very meaty substitute for the protein. Fat Papadelle noodles add to the richness.

A variation of this recipe can also resemble another classic dish called Sole Meuniere by eliminating the almonds and/or adding capers to the pan sauce.

This taco salad can be either a main dish or a side for other Mexican dinners depending on how much you make.

In the crab off season this dish can satisfy the crab lovers and those who just love comfort food. You can use pasteurized lump crab meat which is readily available in the fish deparment year round.

A really easy way to feed a large group. Also nice twist on something to bring to a pot luck. Everyone gets to customize their own enchilada and easily adjust the amount spiciness. Total crowd pleaser.

My hands down favorite warm weather meal. The contrasting flavors/textures of the grilled shrimp, charred corn, lime juice, honey with the hit of the pickled jalapenos, crunchy tortilla strips it is a sensory rush. So simultaneously light and satisfying.

An iron skillet is essential to making this recipe pop. The key is to get a great sear on both sides then baste the halibut with the melted butter.

A simple recipe with common ingredients leads to a warming comfortable dish with the creamy blend of marinara sauce melting ricotta cheese into a very inviting sauce.

Ironically, this appetizer gets raves from carnivores and vegans alike. It was originally voted The Readers Choice Recipe of the year for Vegetarian Times Magazine. It’s rich, healthy fats, so satisfying and a uniquely wonderful twist on guacamole.

Think Armenian Flat Bread Rollups but with what you more often find in side a burrito. This delicate combination of flavors is a real surprise and welcomed when served with fresh salsa and guacamole.

This app is another one that gets copied often. However, I feel this combination of ingredients is by far the best. One variation is to add a nice tender quarter or baby artichoke heart. Basically, you are creating a Greek Salad on-a-stick. It has very wide appeal and quite refreshing.