Get the latest recipes from Zereh http://www.grouprecipes.com/people/zereh Here's another Gourmet favorite that goes together quickly and is great. It is always a favorite for sandwiches the next day as well. The peperonata is fabulous. Double it! I generally use a mixture of red, orange and yellow peppers. Make the meatballs while the peppers roast and you have dinner ready in just under an hour. http://www.grouprecipes.com/107794/baked-chicken-meatballs-with-peperonata.html This goes together pretty quick and then you can just ignore it for an hour while it cooks. The smaller you make your cauliflower florets, the softer they get. I made mine medium sized because I like when they have a bit of a bite to them, instead of a mush. http://www.grouprecipes.com/107119/cauliflower-gratin-with-orzo.html This has quickly become a favorite. I make it a couple times a month. I tried using dried black-eyed peas in the crockpot after soaking them overnight and it didn't work at all; when the beans were finally "done" everything else was close to burnt. But I have successfully used dried peas, cooked them for a couple hours on the stove top and then in he crockpot. And of course, three cans of the stuff works just as well. =P http://www.grouprecipes.com/107015/carribean-style-black-eyed-peas.html I made these earlier and am eating them now with some steamed rice. mmmm good! This should be stuff most of you have in your pantry, except maybe the Sriracha (Rooster) sauce. Which is some great spicy Asian hot sauce and available in most every grocery store. I could totally see adding some tofu or chicken to this dish as well. I'll have to try that next time. http://www.grouprecipes.com/106970/spicy-green-beans.html This is not just another Stroganoff, this one is absolutely perfect. It is a little time consuming but worth the extra effort. I, of course, wanted to make it on Veteran's Day (meaning the liquor stores were closed) and didn't have Cognac. I used some great drinking sherry as a substitute, but it was still delish. This is a Bon Apetit recipe. http://www.grouprecipes.com/106550/beef-stroganoff.html This is what I made as a starter for our Thanksgiving meal of Prime Rib. I usually don't try "new" things out without a test run or two first but I knew the minute I saw this that it would be perfect. And it was. I made the vinaigrette and sliced the pears while the pancetta cooked and cooled. It couldn't have been faster or easier. I sat everything aside and then assembled right before I took it to the table. Everyone raved about the flavors. A definite keeper. I found this on Gourmet's site. http://www.grouprecipes.com/106546/pear-arugula-and-pancetta-salad.html I'm mad about all things chipolte and this is no exception. The orange gives it an interesting balance with the warmth from the peppers. It took the rice I served it over longer to cook than it did to have the beans ready. Quick, cheap and easy! http://www.grouprecipes.com/81687/chipotle-orange-black-beans.html Simple, fresh and delicious! I've made this twice now and received rave reviews each time. http://www.grouprecipes.com/48459/mussel-soup-zuppa-di-cozze.html This has been my favorite thing to take along to BBQs this summer. It's always a huge hit and I end up copying down the recipe numerous times for folks. The orginal is good, but rather bland. I've changed it up a bit to give it some additional flair and color. If you can afford or find fresh crab and shrimp meats, use them. :D The canned tastes just fine, but I always prefer fresh stuff! http://www.grouprecipes.com/15008/crab-and-shrimp-salad.html Easy and delicious. Manchego can be tad bit spendy, but it's well worth the cost for it's incredible flavor. If you have a Trader Joe's near you they sell Truffle oil for a decent price. http://www.grouprecipes.com/9244/arugula-fuji-apple-salad-with-manchego.html