Get the latest recipes from Elle http://www.grouprecipes.com/people/elle Cuban Picadillo--have you ever had it? So. Damn. Good. And very easy to make, too. It's also versatile. Serve it as is, with a fried egg on top if you like, and rice and beans on the side. Serve it on buns, like a sloppy joe, or wrap it up in dough and make empanadas. I usually double this recipe so we can make empanadas with half of it. I've tried a few recipes for it, but have settled on one from David Rosengarten, in It's All American Food. It has the elements I love in it--raisins (yes, raisins!), olives, hard boiled eggs, and chorizo, along with a good helping of spices to bring out wonderful flavor. Chorizo should be pretty easy to find. http://www.grouprecipes.com/50141/cuban-style-picadillo.html Craving jelly donuts but with a little less guilt? Just like plain, cakey donuts, these have a touch of nutmeg and cinnamon, fruity jam of your choice in the center, and a sprinkle of sugar on top for that crunch that a fried donut has. YUM! http://www.grouprecipes.com/50140/jelly-donut-muffins.html This is such a quick and easy dish! It's great over pasta, or just with bread for soaking up the sauce. The shrimp also make a great pizza topping--drain the sauce from the shrimp, and save it to dip your pizza crusts in! We had this again last night. I cooked the pasta, drained it and put it in a bowl, cooked the shrimp, and poured the sauce over the pasta with some additional olive oil, top with the shrimp and some parm, and you've got a delicious dinner. http://www.grouprecipes.com/47507/garlic-shrimp.html I've made this so many times that I don't use a set recipe or measurements. You can eyeball your avocado/tomato/onion ratio. And if you hate tomatoes or despise onions (but why would you?) you can skip those. http://www.grouprecipes.com/47247/guacamole.html Had pork chops and wanted something different--checked pantry and fridge and came up with this chili. http://www.grouprecipes.com/47245/chili-with-pork-and-chickpeas.html These are the most perfect pancakes I've ever had, and definitely the best ones we've ever made. I first heard of these while reading last month's Saveur. It was the issue with the Saveur 100. I was happily reading, and came to the article about the pancakes. And guess what? The restaurant is right here in NH! Ha! We could have gone to the restaurant to try some, I suppose, but the recipe was in the article, too. Happy, happy! We just got around to making them tonight for dinner. There's something fun about having breakfast for dinner, isn't there? And wow, are these delicious! They're very slightly crunchy on the outside, and extremely tender inside. Perfect. http://www.grouprecipes.com/42750/best-buttermilk-pancakes-on-the-planet.html I had an Asian chicken wrap sandwich the other day that inspired this recipe. It's delicious! And not too bad for you, there's only 1/4 cup of mayo in it. These are the measurements I used, but as with any chicken salad, everyone has their favorite ways and different tastes, so use these as a guideline, and add more if you like. Try having this in a wrap with fresh spinach leaves, and take it from there--use your imagination. http://www.grouprecipes.com/41226/chicken-salad-asian-style.html These are SO good, and so easy! If you can't find good pita bread, you can use lavash. And some fresh spinach is also a great addition. http://www.grouprecipes.com/34883/greek-pork-with-feta-and-greek-yogurt.html This is our favorite beef cabbage vegetable soup, and it's really easy to make. Even my cabbage hating husband goes back for seconds, and that's saying something! Great with warm crusty bread or biscuits. http://www.grouprecipes.com/34862/beef-vegetable-cabbage-soup.html This soup is so different, yet so delicious. Easy to prepare, just do your chopping and measuring of spices first, then all you need to do is make the soup. I can't really describe the flavor, except to say that is like no other soup I've had before--very "fresh" tasting--your tastebuds will thank you! From Easy Meals, Mexican. Don't let the long list of ingredients put you off. Doing the prep first makes it easy--chopping your veggies, and measuring the spices. And don't say yuck to the orage zest, raisins and chocolate. It all contributes the wonderfully fresh, lively taste of the soup! http://www.grouprecipes.com/34861/beef-and-rice-soup-mexican-style.html