With Summer fast approaching, I'd like to introduce many of you to a delicious alternative to the "hum bum," house salad. Many of you might be used to your run of the mill salads, without much variety. Well, I'm here to tell you otherwise. If you're like me, you've probably hosted a few Barbecue parties by now. This side dish is a wonderful addition to your grilled meats of choice. You may also choose to have this as a lighter lunch entree. The recipe for Romanian style Roasted Pepper Salad, or Salata de Ardei Copti, has been in my family for decades. With its roots embedded in traditional Romanian Cooking, this simple, yet easy dish, is a "go-to," or, a favorite, of many Romanian-Americans throughout the states, and even, ones living abroad! Let's get started! For this you'll need:                                                        3 Bell Peppers (I used two Red, one Green)                                                        1

  This time, I'm coming to you with an all-time classic Italian Pasta dish! For all you Pasta lovers, this is the real deal! One of the most delicious recipes ever! None other than Spaghetti alla Carbonara. This dish was popularized during 1944, when Italy was freed by the allied powers, as American officers requested it. Since then, it has been known as "coal miner's spaghetti," in some parts of the U.S. Traditionally, it is prepared using either, guanciale, pancetta, or bacon. If you don't have pancetta on hand, you can use bacon. No worries! Let's get started! For this recipe you'll need:                                            1 Pack of Spaghetti                                            2 Cloves Garlic (minced)                                            1 Pack Bacon or, 1 1/2 lb guanciale, or pancetta                                            3-4 Egg Yolks                                            2 Tbsp Parmigiano Reggiano          

  Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes Sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood. Frequently pork, chicken, crayfish, or shrimp is used. The vegetables are usually a soffrito-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilies, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done. If you're like me, and really enjoy Cajun - Creole recipes, without having to fly to New Orleans, to have some, then, this one's for you! Throughout my life, I've been very fortunate to have sampled different versions of this classic dish. Here's m

   Are you a barbecue fan? Do you ever attend Armenian Parties, and wonder how the kebab is made? What it's seasoned with? How long does it take to cook it on the grill? Maybe you've tried to make Shish-Kebab on your own, but found that, it didn't turn out great. Whatever the case may be, I've been fortunate enough to have lived on this stuff all my life. Now, I'll share my family recipe with you! Here's what you'll need:                         2 lbs of Beef Tenderloin                         1 Tsp Salt                         1 Tsp Cracked Black Pepper                         1 Tbsp Dried Mint                         1 Tsp Aleppo Pepper                         1 Tsp Paprika                         1/2 Tsp Ground Cumin                         1/2 Green Bell Pepper (cut in 1 inch squares)                         1/4 Yellow Onion (cut in 1 inch squares)                         2 Tbsp Low Sodium Soy Sauce                         Bamboo Skewers (s

  Falafel is very special to me, since I practically grew up on it. My parents would often stop off at our favorite Falafel Shop, on their way home from work, and bring some home for me as well. I just love the crunchy exterior, and fluffy, soft interior. It's practically, heavenly! If you enjoy eating Falafel once in a while, then you'll love this! Here's one of two ways you can make the best tasting Falafel, right in the comfort of your own kitchen. Here's what you'll need:                                  1 can Garbanzo Beans (drained, rinsed, peeled, and patted dry)                                  3/4 can Fava Beans (drained rinsed, and patted dry)                                  1/2 cup #1 fine bulgur wheat                                  2 Tbsp Fresh Parsley                                  2 Tbsp Fresh Cilantro                                  5-6 Cloves Garlic                                  1/2 an Onion                                  1 1/