Get the latest recipes from Syrus http://www.grouprecipes.com/people/syrus Really simple and surprisingly awesome drink. http://www.grouprecipes.com/30180/white-cranberry-sake.html We used to make this all the time at weddings when I worked for an Indian Catering company. It's a pretty great drink. http://www.grouprecipes.com/28859/indian-martini.html I made this dish on the spot at a culinary competition. This is was the dish that stood out for us and the judges adored. I hope you will enjoy it as much as I enjoyed making it. http://www.grouprecipes.com/28834/fish-two-ways-with-roasted-corn-arugula-salad.html Really awesome recipe that I've honed over the years. It used to be that the potatoes were mashed and then put into a casserole dish and baked this new method works a lot better and tastes better. Can be made fairly ahead of time. http://www.grouprecipes.com/28831/twice-baked-white-cheddar-sage-potatoes.html Really simple, quick and great flavored stuffing. http://www.grouprecipes.com/28828/good-ol-stuffin.html Sweet and sour compote, great for turkey. http://www.grouprecipes.com/28808/cranberry-compote.html Good brine recipe for your Turkey. The best choice for brining is to use a cooler. If you do not have a cooler big enough you can use a large bucket or stock pot. Be sure to seal, keep air out when brining. http://www.grouprecipes.com/28806/brined-roast-turkey.html My friend and I make this beef jerky in our dorm every week. We discussed how we would make it at home with a dehydrator or a box with a lamp in it. An episode of Good Eats changed our perspective. By using a 20X20 box fan with about 4 slotted furnace filters you can dry the beef in half the time and preserve the flavor by avoiding cooking. This is perfectly safe because of the high salt content. http://www.grouprecipes.com/9323/sichuan-beef-jerky.html This is the main course of the Mediterranean dinner my friends and I created a few nights ago. I loved the turnout and hope you do too. http://www.grouprecipes.com/9182/moroccan-pork-ribs-with-saffron-rice.html The methods used in this recipe maybe strange and new to some. But i assure you they are simple and create flavors and textures you will love. Tomato Caviar is a term for the seeds of the tomato, plum tomatoes work especially well for this but be certain you are using good quality and ripe tomatoes. Cut both ends off of the tomato so that you can see the seed cavity on each side. Slice through the skin on the side of the seed cavity, being sure not to break the seeds. Pull the skin back like a door revealing the seeds. Cut under and around the seed to remove them in a bed. They will look like a dollop of caviar when plated. Also grate the cheese with a Microplane, the texture is far different from a standard grater. http://www.grouprecipes.com/9181/spanish-crostini.html