Easter Treats: Recipes and Crafts for the Whole FamilyA Holiday Celebrations Book

Look no further for entertaining Easter ideas! From tasty recipes for a gourmet dinner to silly and simple crafts with the kids, you'll find the variety in Easter Treats most pleasing. Each recipe includes a lovely color photo of the finished project, as well as an ingredients list and, where appropriate, illustrated steps or traceable stencils. Party-favor ideas range from sturdy paper candy cones to simple jellybean bags, while more kid-friendly ideas include adorable bunny finger puppets and fuzzy pom-pom chicks.

Mouthwatering recipes include Red Potato Strudel, classic Hot Cross Buns, Grilled Asparagus Risotto, and for a hilarious centerpiece, a 3-D Easter Bunny Cake, complete with marshmallow cheeks and floppy fondant ears. Variations on the classic Easter egg are gorgeous--decorative touches include ribbons, origami paper, and intense colors made from paste food colorings--the deep-blue eggs with glittery stars are simply beautiful, and quite different from the traditional springtime palette. While no craft is extremely difficult, beginners should be sure to freely make use of the hints included for how to make projects "child-friendly"--this also translates to "novice-adult friendly." Author Jill O'Connor emphasizes fun over artistic perfection and she makes it easy to enjoy yourself, with thorough instructions, fresh ideas, and an easygoing presentation.

Available at Amazon.com.

Barbecued Garlic Chicken with Honey Pineapple Glaze Recipe

In this video, watch BBQ Bob show you how to make Barbecued Garlic Chicken with Honey Pineapple Glaze.

Everyday Pasta

For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.

Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.

Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.

Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.

• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp

Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.

This book will be available April 3, 2007 at Amazon.com.

Rosemary Mint Grilled Lamb Chops Recipe

Try these quick and easy lamb chops on your next grilling adventure. Perfect when accompanied with Sara's smashed green peas!

A Different Kind of Citrus: Cara Cara Oranges

Have you ever worried about your family getting tired of the same old varieties in your fruit bowl? Why not try something different, delicious Cara Cara oranges.

Very juicy and best when eaten fresh out of hand, Cara Caras aren’t just for breakfast or snacks. This fruit is also popular with chefs for use in cooked sauces and other dishes. The Cara Cara orange is sometimes called a red navel orange. It originated at the Hacienda de Cara Cara in Valencia, Venezuela, hence the name.

Cara Cara oranges have a bright orange peel and pink - raspberry colored flesh. They have a sweet taste with undertones of cherry and a low acid profile. Cara Cara oranges are medium-sized and round, with a yellow-orange rind and they’re usually seedless. They peel and segment easily. The flesh is a brilliant reddish-pink, which makes it a colorful and tasty addition to salads.

Like other citrus fruits, Cara Cara oranges are an excellent source of Vitamin C. They’re also an excellent source of Vitamin A and dietary fiber as well. Juicy sweet Cara Cara oranges are available in stores now.

Visit Melissa’s web site, www.melissas.com for more information about Cara Cara oranges and other interesting specialty fruits and vegetables that can add variety to your family’s diet. For more nutrition information, tips, and recipes featuring fruits and vegetables visit www.5aday.org.

Recipe provided courtesy Melissa’s World Variety Produce. Meets nutritional standards set by Produce for Better Health Foundation.

Cara Cara Orange Salad

Ingredients:

• 1 pound baby greens, rinsed
• 2 Cara Cara oranges, segmented
• 6 ounces blueberries
• 1 cup frozen raspberries, thawed
• 1/3 cup key lime juice, freshly squeezed
• 1/4 cup raspberry vinegar
• 1 tablespoon honey
• 1/8 teaspoon each salt and pepper

Directions:

Wash and dry greens. Gently toss together Cara Cara oranges and blueberries. In a blender, combine the frozen raspberries, key lime juice, vinegar, honey, salt and pepper and blend until creamy. To serve, plate the greens, top with the fruit mixture and drizzle the vinaigrette lightly over the salad.

Makes 8 servings.

Nutritional information per serving: calories: 70, total fat: 0.3g, saturated fat: 0g, percent calories from fat: 4 percent, percent calories from saturated fat: 0 percent, protein: 2g, carbohydrates: 17g, cholesterol: 0mg, dietary fiber: 5g, sodium: 154mg.

Courtesy of ARA Content

Peep Show

Chef Francisco Migoya of The Culinary Institute of America in Hyde Park, NY invites you to check out his "peep" show. You'll be amazed by how easy it is to whip up a batch of your own Marshmallow Chicks this Spring! Check out The Culinary Institute of America for the complete recipe.

Hummus and Yoghurt Dip Recipes

Recipes for Hummus and Yoghurt Dip that go perfect with pita bread.

Wise Choices Ease the Sting of Swimsuit Season

The end of winter seems like it should be a time to rejoice. Instead, many people experience a twinge of dread when they realize that the arrival of spring also means the advent of swimsuit season. But a few simple, wise food and exercise choices can help people embrace the sights and sounds of spring and a healthy lifestyle.

“Spring is the time when a lot of us remember our New Year’s resolution to eat better and exercise more,” says Karen Miller Kovach, M.S., R.D., chief scientific officer of Weight Watchers International, Inc.. “Some of us may feel we can just hang up our swimsuits until next year if we haven’t been sticking to our resolutions. But it’s never too late to start making better choices.”

Here are a handful of smart choices that can help you prep for spring fashions and keep you on the path to your health goals year-round.

* Stick to snacks that include protein. Protein will be more satisfying and help you feel full longer. Snacks like chips or cookies alone, won’t make you feel full for long and offer no significant nutritional value. Instead try a slice of low-fat cheese or peanut butter on top of your cracker.

* Explore new things, such as a fruit or veggie, or a recipe that uses a sensible food option in a new way. “Discovering a new fruit or vegetable is a great way to add variety and a nutritional boost to your spring meals,” says Kovach.

* Portion control is another strategy you should consider to help you achieve your weight goals. Weight Watchers yogurt, available in 6-ounce, single-serve cups, contain only 100 calories. Four-ounce 4-packs are available at mass retailers and are only 70 calories. Think small when it comes to how you serve your food, as well. Placing food on a small dish can help you avoid overeating.

* When dining out, or when you’re in any situation where the portion size is not familiar, it’s a good idea to eat only a third of the portion you are served and then stop to assess if you feel satisfied.

* Substitution can help you replace high-calorie items like butter or mayonnaise with wiser choices. Instead of heavy, calorie-laden dips, try salsa or guacamole instead. (But remember that a serving of guacamole is two tablespoons, not a whole cup.) Dip celery sticks into a tablespoon or two of hummus, instead of creamy sauces that include full fat mayonnaise. Rather than indulging in a large bagel with cream cheese, consider a satisfying Weight Watchers English muffin with a tablespoon of reduced fat peanut butter.

* You don’t have to banish desserts from your life. Remember to make sensible choices – such as a fruit cup instead of cherry-topped cheesecake or low-fat ice cream instead of full-fat varieties. The new Weight Watchers ice cream cups, available in 6-ounce two-packs at Wal-Mart, are ideal for helping with portion control. Each cup is one serving and contains 7 grams of fiber and 5 grams of protein. The new ice creams are available in a variety of delicious flavors including Chocolate Chip Cookie Dough, Chocolate Fudge Brownie, Mint Chocolate Chip or Turtle Sundae ice cream.

For a light, healthful spring lunch, try the following recipe for Cranberry Nut Salad, which has a POINTS (R) value of 5 per serving:

Cranberry Nut Salad

Ingredients:

• 1 pound boneless, skinless turkey breast, cooked and cut into 1/2-inch cubes
• 1/3 cup fat-free mayonnaise
• 3 tablespoons Weight Watchers vanilla yogurt
• 6 tablespoons chopped scallions
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons dried cranberries
• 1 tablespoon Dijon mustard
• 1/8 teaspoon table salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 4 cups romaine lettuce, torn

Preparation:

Combine all ingredients, except lettuce, in a medium bowl. Mix well and serve over lettuce. Yields about 1 1/2 cups per serving.

To learn more about wiser food choices, visit www.weightwatchers.com/yogurt.


Courtesy of ARAcontent

Big Dance Barbecue Pizza

Watch Average Betty show how to make a BBQ Chicken Pizza.

Perfect Crepes

TipVision host Charlie Stone and chef Mike DeLuca make the perfect crepe.

TV Chef Suggests New Twists on Seasonal Favorites

Adding oomph to tired recipes can be a tricky feat for any at home cook, especially when the regular hustle and bustle leaves you short on time. You don’t have to spend all day in the kitchen to spice up old favorites.

Emmy Award-winning TV chef and author Michael Chiarello reveals some unique, and easy ways to infuse seasonal staples into timeless recipes so that your dish is sure to be the most original offering at the table.

* Reduce, Reuse, Recycle -- Think about how you can reinvigorate leftovers in another recipe. For example, try a new twist on a run-of-the-mill turkey sandwich by adding cranberry sauce and grilling with mozzarella and provolone to create a delicious panini treat.

* Cook with the Seasons -- Stumped? Just take a look around. Chiarello often gets ideas for new recipes from things as simple as seasonal decorations. For example, with pumpkin as the backdrop for fall festivities, he conceived the idea for pastina served in a pumpkin, which quickly became a new favorite among family and friends.

* Eureka! -- Experiment, experiment, experiment. Don’t be afraid to try new things. Chiarello recommends adding hints of some of your favorite flavors to old recipes. For example, he’s created a crowd-pleasing combination by topping his cheesy crostini appetizer with shaved apples and dried cherries.

* Seize the Cheese -- When you’re trying to budget your time, use ingredients that maximize flavor without a major time commitment. Chiarello likes to use Sargento Bistro Blends cheese. Herbs and spices, such as roasted garlic, sun dried tomatoes and basil, are expertly combined with the cheese for you to add bold flavor.

Chiarello unveils other secrets for enhancing flavor with creative ingredients in his book, “Michael Chiarello’s Flavored Oil and Vinegars” from Chronicle Books. Select recipes for some of his favorite seasonal dishes are available at www.sargento.com. With these suggestions you’ll be adding flair to your own recipes in no time.

One of Chiarello’s favorite innovations is Lasagna of Roasted Butternut Squash. Combining this traditional ingredient with an Italian classic is an excellent way to mix up a unique meal.

Lasagna of Roasted Butternut Squash

Preparation Time: 1-1/2 hours (including squash roasting time)
Baking Time: 1 hour
Serves: 10

INGREDIENTS

• 1 large (3 lb.) butternut squash, peeled, seeded and cut into
• 1/2-inch chunks
• 2 Tbsp. olive oil
• 3-1/2 Tbsp. finely chopped fresh sage leaves, divided
• 1-1/2 Tbsp. Toasted Spice Rub*, divided
• 2 tsp. salt, preferably finely ground gray salt
• 1 pkg. (16 oz.) lasagna noodles
• 2 cups (15 oz.) Sargento Whole Milk Ricotta Cheese
• 2 large eggs
• 2 tsp. nutmeg, preferably freshly grated, divided
• 6 cups (1-1/2 lbs.) Sargento Fancy 6 Cheese Italian Shredded Cheese, divided
• 6 Tbsp. butter
• 8 cups whole milk
• 2 tsp. minced garlic
• 6 Tbsp. flour

DIRECTIONS

1. Toss squash with olive oil, 1-1/2 tablespoons sage, 1 teaspoon salt and 1 tablespoon spice rub; spread in a single layer on a foil-lined 15 x 10-inch jelly roll pan. Bake in preheated 400 F oven until tender, about 50 minutes, stirring at least once. Transfer to a food processor; process until smooth.

2. Meanwhile, cook lasagna noodles in salted water according to package directions. Drain; rinse with cold water and arrange in a single layer on wax paper.

3. Combine Ricotta cheese, eggs and 1 teaspoon nutmeg in a large bowl. Stir in 1 cup shredded cheese; set aside.

4. For sauce, melt butter in a large saucepan over medium-high heat. Add garlic and remaining 2 tablespoons sage; cook and stir 30 seconds. Add flour, cook and stir until well combined. Whisk in milk and remaining spice rub and salt; bring to a boil, whisking frequently. Reduce heat; simmer sauce 8 minutes or until slightly thickened, whisking frequently.

5. Stir pureed squash into Ricotta cheese mixture. Spread evenly over lasagna noodles, leaving a 1/2-inch border at one short end of each noodle (about 1/4 cup mixture per noodle). Sprinkle 2-1/2 cups shredded cheese over all (2 tablespoons per noodle). Roll up each noodle, starting at the end without the border. Place rolls seam-side down in two buttered 13 x 9-inch glass baking dishes. Pour sauce evenly over rolls; top with remaining 1-1/2 cups shredded cheese.**

6. Bake at 375 F, uncovered, 50 to 55 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving so sauce thickens.


*Toasted Spice Rub can be purchased at napastyle.com.
**At this point, lasagnas may be covered and refrigerated up to 24 hours before baking.

Courtesy of ARA Content

Roti (Chapati) Recipe

In this video, learn how to make Roti (Chapati) which is a flat Indian bread.

This recipe makes 4 Roti's:

• 1/2 Cup Whole wheat flour
• Pinch of Salt
• 1/4 Cup luke warm water
• 1/4 teaspoon of Oil
• 1 teaspoon of Ghee or clear butter

Quick Cod over Kale Recipe

Watch Dani Spies show you how to make a quick cod over kale with pine nuts and raisins.

'Fish Fridays' Find New Favor with American Families

Often, Friday night is the one evening when everyone in the family is home for dinner. Many families - feeling the need to make the most of their time together - are adapting the Lenten tradition of "Fish Fridays" for quick, healthy meals that the whole family can enjoy.

Health and child development experts agree that the act of sitting down together for a meal is an important bonding experience for families. Frequent family meals are related to better nutritional intake and a lower risk of unhealthy weight control practices and substance abuse, according to a University of Minnesota survey published in the August 2004 "Archives of Pediatrics & Adolescent Medicine." An article in the April 2006 "Journal of the American Dietetic Association" supported those findings, stating that the family meal is "a potential public health measure for improving dietary quality, reducing overweight, and improving education and social outcomes."

With renewed emphasis on dining together, many parents are seeking meal ideas that combine convenience, comfort and healthy qualities. It is not surprising that fish is becoming a popular choice. In fact, in the 2005 Dietary Guidelines and new Food Pyramid, the U.S. government prominently features recommendations for Americans to consume two servings of fish or seafood every week to maintain a healthy diet. The proteins, vitamins and fatty acids found in fish and seafood contribute to improved cardiovascular and neurological health.

"Fish fits well with our modern lifestyles," says Judson Reis, a seafood expert with Gorton's. "It's quick and easy to prepare, complements a variety of flavors and cuisines and is recognized as being an essential part of a healthy diet."

Many of today's parents were among the first generation to fall in love with fish sticks during an era when Fish Fridays were an important Lenten observance, Reis points out. "For these parents, fish is not only a healthy food, but a comfort food as well. They've come to enjoy incorporating fish into their diets in a variety of ways that appeal to both them and their children."

Frozen seafood options have evolved since the early success of fish sticks. Today, you can find grilled salmon, beer battered fillets, shrimp scampi and fish fillets in real potato breading in your supermarket freezer aisle. Many, like Gorton's products, emphasize the most healthful aspects of fish, including its high nutritional value and absence of trans fats.

Adding to seafood's appeal is the growing popularity of shrimp which is quickly becoming a Fish Friday favorite. Products like Gorton's Shrimp Temptations in Scampi or Lemon Butter sauces make it easy to prepare America's favorite shellfish along with another American staple, pasta. Consumer demand for shrimp has surpassed tuna as the most frequently eaten seafood in the United States, according to the National Fisheries Institute. More than 50 percent of all frozen seafood purchases consists of shrimp.

"Whether you choose a creative preparation for fish sticks, like fish stick fajitas, or go with a classic flavor like Scampi Shrimp Temptations, seafood is a versatile, easy solution to Friday dinner dilemmas," says Reis.

Here are two recipes from Gorton's library of great ways to serve fish. You'll find more recipes at www.Gortons.com.

Fish Stick Fajitas

Ingredients:

• 18 fish sticks (Gorton's Crunchy Golden Fish Sticks)
• 1 large onion, sliced
• 1 large green bell pepper, sliced
• 1 large red pepper, sliced
• 1 large orange or yellow pepper, sliced
• 1 teaspoon minced garlic
• 2 tablespoons cooking oil
• 1 packet fajita dry seasoning mix
• 9 flour tortillas
• shredded cheese
• salsa
• sour cream
• guacamole

Preparation:

• Cook fish sticks according to package directions.
• While the sticks are cooking, heat oil in a skillet.
• Add garlic, onions and peppers.
• Stir and cook five to seven minutes until the vegetables are tender.
• Stir in seasoning mix.
• Place one or two cooked fish sticks in the middle of a tortilla, top with vegetable mixture, cheese and salsa, sour cream and guacamole to taste, if desired.

Preparation time: 15 minutes. Cooking time: 20 minutes. Serves: 6.



Teriyaki Fillet Stir Fry

Ingredients:

• 1 box Gorton's Grilled Fillets (any flavor)
• 3 cups cooked rice
• 2 tablespoons vegetable oil
• 2 large Spanish onions
• 1 medium red pepper
• 1 cup carrots
• 1/2 pound fresh mushrooms
• 3 stalks celery
• 1 bunch scallions
• 1 8-ounce can bamboo shoots
• 3 tablespoons water
• 1/4 cup light soy sauce
• 1/2 cup strong hot chicken bullion
• 3 cups raw spinach leaves

Preparation:

• Cook rice according to the directions on the package.
• Slice onions, red pepper, carrots, mushrooms and celery thinly.
• Cut scallions in 1 1/2 inch lengths.
• Drain bamboo shoots.
• Wash and dry spinach, and discard stems.
• Heat oil in wok or an electric skillet.
• Stir fry all vegetables except spinach for three minutes.
• Add water, soy sauce, bullion and Grilled Fillets.
• Cover and let simmer for 10 minutes.
• Add spinach leaves and cook for three more minutes.
• Cut fillets into bite sized pieces, place vegetables and fish on rice and serve.

Preparation time: 10 minutes. Cooking time: 30 minutes. Servings: four

Courtesy of ARAcontent

Spice Rack Lamb Recipe

Melissa shows what to do with those spices sitting in your spice rack. She shows how to make her Spice Rack Lamb.

Tuna Steaks and Pesto Recipe

Making grilled tuna steaks accompanied by delicious pesto with Geneve Stewart.

Silicone Pot Holders

These 7 inch squares of heat resistant silicone are safe up to 675 degrees F and are flexible enough to be used as pot holders. Alternatively, set them on your table and use them as trivets - they won't slip or skid like cork, metal, or coth. They have raised spots on the surface for excellent gripping and do double duty as jar openers. These Heat Resistant Silicone Pot Holders are multi-purpose kitchen tools and best of all, cleaning them is easy - just put them in the dishwasher. Come in a set of 2.

Available at Amazon.com.

Besan (Gram Flour) Puda (Dosa) Recipe

Besan Puda (Gram flour) Recipe for 5 pudas:

• 1-cup besan or gram flour
• 1/4 cup rice flour
• 1 teaspoon salt
• 1 cup water
• 1/2 teaspoon cumin seeds
• 1 teaspoon chopped green chilies
• 1 cup shredded zucchini
• about 6 tablespoons of oil to cook

Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy

Robin Miller is the host of the new series on Food Network, Quick Fix Meals with Robin Miller, which provides viewers with recipes, time-saving tips, and strategies for serving up fresh, healthful meals every day with the least possible effort.

In Quick Fix Meals, Robin shares her best time-saving strategies for putting fresh, delicious food on the table every night. Her recipes are organized by these techniques, which include Meal Kits (pre-prepping the ingredients for a weeknight meal on the weekend, bagging them, and having them ready to go in the fridge; the result--meals that can be on the table in literally 10 minutes); Morph-It Recipes (enjoy Herb-Crusted Turkey Tenderloin one night and you've got the makings for Chili-Rubbed Turkey Medallions or Pan-Seared Turkey with Apples and Melted Blue Cheese another night), and Greased Lightning, unbelievably tasty recipes that can be put together and on the table in 20 minutes. There are also Simple Sides that go together in no time, as well as, for those who just can't live without dessert, a collection of In-a-Snap Sweets.

Available at Amazon.com.

Baking Bread

Tom shows unrivaled faith in Chef Paul by unplugging his bread machine and allowing the master teacher to reveal the best way to make bread. Chef Paul rewards such resolve by crafting Lean Italian Bread, Braided Rich-Egg Bread and Sausage and Cheese Bread. Tom’s only complaint? The lack of preservatives will force him to make bread again real soon.

Two Cheese Pizza Recipe

Serve your pizza with fresh fruit and a mixed green salad garnished with red beans to balance your meal.

Ingredients - serves 4:

• Whole wheat flour
• 1 can (10 oz) refrigerated pizza crust
• 2 tablespoons olive oil
• 1/2 cup low-fat ricotta cheese
• 1/2 teaspoon dried basil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/4 teaspoon salt (optional)
• 4 ounces shredded part-skim mozzarella cheese
• 2 cups chopped mushrooms
• 1 large red pepper, cut into strips

Directions:

• Preheat oven to 425°F.
• Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
• Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
• Mix the ricotta cheese with the dried basil, onion, garlic, and salt; spread this mixture over crust.
• Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
  Bake at 425°F. oven for 13-15 minutes until cheese melts and crust is deep golden brown.
• Cut into 8 slices.

Nutrition Information:

Serving size - 2 slices (1/4 of pie)
Calories - 351
Carbohydrate - 34 grams
Protein - 18 grams
Fat - 16 grams

Source: National Institutes of Health

Chicken Salad Recipe

Learn how to make a chicken salad from off-the-shelf with Chef Franklin Becker.

Cooking Duck

In this from The Food Channel, learn how to cook duck.

Hollandaise Sauce Recipe

In this video, learn how to make hollandaise sauce.

Peppermint Bark Recipe

One of our favorite candy recipes is Rita's peppermint bark recipe. This peppermint bark recipe is incredibly versatile and the bark recipe is great year round. It doesn't have to be peppermint! We even add a bit of chocolate chips to the top!

William Sonoma peppermint bark is delicious, but it's so expensive. This recipe will save you tons of money.

Butter Bean Prawn Scampi Recipe

In this video, learn how to make Butter Bean Prown Scampi.

Creole Vegetables and Chicken Recipe

Chef Michel Nischan cooks up an easy crockpot favorite that is low in carbs, low in fat, and very diabetes-friendly!

Irish Soda Bread Recipe

Watch Dani Spies show you how to make Irish Soda Bread.

Harumi's Japanese Cooking

Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

Available at Amazon.com.

Chocolate Cookies Recipe

TipVision host Charlie Stone and Chef Eddie Holloway make chocolate cookies an even tastier treat.

Goat Cheese Salad Recipe

Learn how to make a simple salad with breaded goat cheese rounds.

Ingredients:

• Log of goat cheese
• Flour
• 1 Egg
• Whole wheat Italian bread crumbs
• Basil
• Oregano
• Salt and Pepper
• Fresh baby Romaine lettuce
• Dried cranberries
• Cherry tomatoes
• Chopped black olives

Directions:

• Slice goat cheese into thin rounds.
• Flatten the goat cheese with your fingers.
• Dip the goat cheese in flour seasoned with salt and pepper.
• Coat cheese with a beaten egg and 1 TBSP. of water.
• Add a little oregano, basil, black pepper and salt to the breadcrumbs. Then coat the cheese on both sides in the breadcrumb mixture.
• Cover goat cheese with plastic wrap and refrigerate.
• Heat olive oil and Saute goat cheese on both sides breifly until brown.
• Serve over fresh baby romaine lettuce.
• Sprinkle with coursely chopped cherry tomatoes, Dried cranberries, and Chopped black olives.
• Serve with your choice of vinegrette, or olive oil.

How to Make Hummus

The explosive Moti guides us into the secret art of making the best hummus on the planet. Let's just say the secret ingredient isn't chickpeas!

The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo

Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes.

From basic Indian flavors and spices to Indian cooking methods and meals, The Everything Indian Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters.

Featuring delicious recipes for:

• Appetizers, such as Paneer Tikka
• Breads, such Simple Naan Bread
• Salads, such as Spicy Papaya Salad
• Curry dishes, such as Goat Chicken Curry
• Seafood dishes, such as Shrimp Koliwada
• Special vegetarian fare, such as Lentil and Rice Kedgee
• Chutneys, such as Mint Cilantro Chutney
• Desserts, such as Mango Mousse

Whether cooks want to prepare a meal for one—or a flavorful feast for company—The Everything Indian Cookbook will have them serving up tasty Indian cuisine to tempt anyone!

Avaialable at Amazon.com.

Hari Chutney (Cilantro Chutney) Recipe

This video shows how to prepare Hari Chutney (Cilantro Chutney).

Ingredients:

• 1 Bunch of Cilantro
• 3 Serrano Chilis
• 3 Tablespoons of Lemon juice
• ½ inch Ginger
• 1 1/2 teaspoon Salt
• 1 teaspoon Cumin seed
• 1 teaspoon oil
• 1 teaspoon sugar
• Pinch of hing

Macaroni and Cheese Recipe

Heather Johnston, food and wine blogger who has developed recipes for magazines such as Essence and Saveur, demonstrates how to make an easy and delicious Macaroni and Cheese.

Simple Succulent Grilled Pork Chops Recipe

This recipe is sure to please. Who doesn't love pork chops?

Polenta and Sausage Recipe

Traditional northeastern Italian dish with cream added to sausages then served with polenta.

How to Pair Pears

Serving pears today carries a special cachet... and so it's really worth knowing more about them.

How to make Sambusac

The Jewish-Iraqi version of the samosa or empanada is one of the most delicious snacks you'll ever eat. Fried golden and filled with a fantastic mix of chickpeas, spices, and parsley—it's sooo good!

Caprese Salad Recipe

TipVision host Charlie Stone and Whole Foods Market chef Paula Kucharski put a new twist on salad by making variations of caprese salad.

Caribbean Red Snapper Recipe

The fish can be served on top of the vegetables along with rice pilaf and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1/2 cup chopped red pepper
• 1/2 cup carrots, cut in strips
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 3/4 lb. red snapper fillet
• 1 large tomato, chopped
• 2 tablespoons pitted ripe olives, chopped
• 2 tablespoons crumbled feta cheese or low-fat ricotta cheese

Directions:

• In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic; sauté 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.
• Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
• Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.
• Transfer fish to serving platter; garnish with vegetables and pan juices.

Nutrition Information:

Serving size - 3 ounces red snapper with 1/4 cup vegetables
Calories - 193
Carbohydrate - 3 grams
Protein - 22 grams
Fat - 11 grams

Source: National Institutes of Health

Molten Chocolate Cakes Recipe

Geneve makes super-tasty molten chocolate cakes in this latest episode of Geneve's Kitchen.

Hummus Recipe

Step by step video on how to make great hummus.

Buying and Sharpening Knives

A chef's knife is great for chopping and mincing. My knife is my favorite tool in the kitchen. When you buy a chef's knife, make sure you hold the knife in your hand. There are many brands and one will feel better in your hand.

I'll also show you how to sharpen your knives to keep them sharp. Honing the blade re-aligns the edge of your knife keeping it fresh in the kitchen.

Taboule Salad Recipe

Step by step video on how to make a Taboule salad.

Spinach Artichoke Dip Recipe

Chef Keith Snow from HarvestEating.com creates a healthy & delicious appetizer or snack.

Crostini Recipe

TipVision host Charlie Stone and Whole Foods Market Paula Kucharski prove that crostinis aren't only an appetizer.