Get the latest recipes from Food4all http://www.grouprecipes.com/people/food4all Usually our association with indian foods are of big -heady flavors....not this time!.........here is a more subtle modern day approach that's still in- keeping with a few traditional flavors but allows the key ingrdients to breath a little easier.... http://www.grouprecipes.com/43126/yukon-potato-quenelle-with-a-mussel-and-pea-broth.html A great substitute to the original veal shank.........you'll be overwhelmed with it's full rich flavor....it's a dead ringer !.......... http://www.grouprecipes.com/42980/turkey-osso-bucco.html Complex in flavor... an interesting blend of earthiness, fruitiness and creaminess ,,,,it all comes together so well............. http://www.grouprecipes.com/42977/roast-beet-and-chipolinne-onions-with-a-chive-cream-cheese-quenelle.html Intense bluberry with floral notes provided by the lavender...this one says hot summer day all the way... http://www.grouprecipes.com/42969/blueberry--lavender-granita.html This is a wonderful spring-summer pasta. It takes no time to make and will impress your guests everytime..... http://www.grouprecipes.com/42966/ricotta-ravioli-with-a-leek-and-sugar-snap-pea-broth.html Here's a dish that borrows all it's flavors from china with just a twist in the road............. http://www.grouprecipes.com/42814/seared-duck-breast-with-grapefruit-sake-reduction-and-celery-salad.html A great winter dessert. all apple butters are not created equal, spend the time to find the right brand. I use a brand called filsinger's. It brings this dessert to life.....the pecans add depth and texture, the sauce provides silky sweetness............. http://www.grouprecipes.com/42755/apple-bread-and-butter-pudding-with-toffee-sauce.html Here's a fun, simple dessert that uses next to no sugar. The sweetness comes from reducing apple cider in the prunes themselves along with a few sticks of cinnamon. you would never think that prunes could taste so complex nor so good. the pastry baskets add texture and the ricotta cheese gives the other components a foundation. This is a good finisher to any good heavy wintery meal or any summery lunch dessert.........you decide! http://www.grouprecipes.com/42112/poached-prunes-in-apple-cider-placed-in-a-kataifi-pastry-nest.html a great salad to impress with. you'll love the miso dressing but go easy with it it's quite pungent...... http://www.grouprecipes.com/42058/composition-salad.html I love the eggplant done this way ....you can really appreciate it's taste and velvety texture.........using premium italian tomatoes is essential here..........cooking the tomato sauce briefly keeps this dish alive making it the focal point and bringing both the pasta and the eggplant to a perfect marriage. i use 74/40 tomatoes (see my website -go to pantry) http://www.grouprecipes.com/41972/eggplant-turnover-filled-with-spicy-tomato-compote.html