This tasty Indian dinner is so good, that I had to figure out a way to simplify the cooking so it could be on the menu. Chunks of chicken breast simmer in a creamy spiced tomato sauce, potatoes meld with curry leaves, and carrots and peas are all new with cardamom, cumin and coriander seasoning. This is on-your-toes cooking with three burners going, but it’s so delicious its worth the trouble.

If you haven’t had Spaghetti alla Carbonara before, it is basically eggs and bacon with noodles. Except instead of bacon, it's Iowan-raised heritage-pig guanciale. Yum. With Rustichella D'abruzzo perciatelli pasta. Double yum. We give you the trick how to make this dish perfectly and, bonus, it is a less-than-20-minute recipe.

Many moons ago I ordered Honey Walnut Shrimp at a Los Angeles restaurant in Chinatown and fell in love. The origin of this dish is highly questioned (A Chinese dish with mayo ... crazy, right?) but consists of prawns pan-fried in a sweetened honey mayo sauce, honey walnuts and steamed broccoli with rice.

Celery is often the supporting actor in dishes, rarely the star. All the reasons we love cooking with celery is what makes this soup is fantastic. It is bright, cozy, familiar and uncredibly delicious when topped off with homemade croutons.

This vegetarian version of Spaghetti alla Carbonara is just how the Italians would do it, with zucchini because of its natural ability to pair well with eggs, parmesan and pasta. We use extra-large Rustichella D'abruzzo perciatelli pasta, and teach you how to make a super smooth sauce.

What is garbage bread? Basically, you take seasonal vegetables and cheese, roll it in pizza dough, bake it, and dip it in sauce. Ours comes with zucchini, squash, Brussels sprouts, and shallots with pesto and marinara sauce for dipping.

This chicken recipe has several extra techniques above par for a truly gourmet experience, including a lemony brine — one of my favorite tricks — to ensure the chicken is moist and juicy after cooking it. Combined with roasted carrots, garlic whipped potatoes, a lemon-tinged ricotta and pan juices, this classic dinner is top notch.

Chunks of lean beef stewed with mushrooms in a velvety sour cream sauce and served over ribbons of egg noodles. This is one of those dishes that makes the kitchen smell heavenly. The recipe comes with instructions on how to turn this into a weekday meal by using the slow cooker or pressure cooker.

This is an under-30-minute dinner that exudes luxury. Despite common ingredients, this dish is sophisticated enough to be served in Eric Ripert’s Manhattan restaurant Le Bernadin (a jackets-required restaurant!). The creamy aioli sauce plays nicely on texture with flaky cod and fleshy mussels, served with a perfectly roasted red pepper and crusty bread.

Black bean soup is one of the most delicious and satisfying soups in the soup category. If you do an online search for a black bean soup recipe, they all have five stars. Why? Because black bean soup makes people happy. We top ours with Mexican crema and some crunchy corn kernels, you'll be fighting for the leftovers.

Nothing says comfort like gravy and noodles, and our mushroom stroganoff is rich with complex flavors. Organic shiitake mushrooms are the base for the sauce, which also has Dijon mustard, carrots, celery and sour cream, all served on top of a heap of egg noodles.

This is an easy crowd-pleaser vegetarian weeknight meal. Pasta tubes stuffed with spinach, Lone Grazer ricotta, baby bell peppers and topped with Rochdale Farms mozzarella cheese, parmesan cheese and our house-made pesto and marinara sauce.

Sure, anyone can make nachos. But these are ULTIMATE nachos, LOADED with goodies. Coriander-steamed chicken heaped on organic tortilla chips, oozing with cheddar and Monterey Jack cheese, refried beans, jalapeños, salsa verde and roja, guacamole, and cilantro.

Italian Wedding Soup can be made with any greens, meat or starch, but for ours we choose ground Italian sausage, Swiss chard, and potatoes. Minimal ingredients allow this soup to come together quickly. It is a really delicious soup guaranteed for the whole family to love.

This is an all-time favorite salad that takes advantage of mid-winter delights: salmon, naval oranges and fennel bulbs. Fresh salmon is poached gently in sweet anise star spiced water, and paired with the tang and crunch of fennel, sweet bite of citrus and mint leaves.

The best thing about stuffed shells is that besides being fun to eat, they easily store in the fridge or freezer for dinner another night. We are leaning on Italian-imported pasta, cheeses, and San Marzano tomatoes so you can enjoy this Little Italy favorite.

You may think this soup is served at weddings, however it gets its name from “minestra maritata”, which references the marriage of flavors from the ingredients in the soup. Our vegetarian version contains white beans, potatoes, and Swiss chard.

If you've never eaten raw before, give this dinner a try. It is delicious, and your body will be like, "Yes!". Perfect during Minnesota's deep freeze, this nutrient-rich, vegan dinner from Renée Loux uses a cashew "cream" sauce, shoyu-marinated mushrooms and zucchini noodles to perform a feat in taste-crobatics.

Nothing beats a chilly day like a bowl of chili. This chicken white bean chili starts with roasted peppers, onions and chicken, then is packed with spices, beans and kale for a hearty and healthy dinner. With the slow-cooker, this dish is a breeze. After a long day at work, top off a bowl with crushed tortilla chips and melted cheese.

A meatball is a meatball, right? Not at all. These little lovelies are made with ground lamb spiced with cumin and paprika, browned then simmered in a tomato sauce. Finally, you crack some eggs on top and bake them. Served with crusty bread, this North African dish might become a family favorite.

You know how sometimes you order something fancy at a restaurant and the expensive ingredient is the size of your thumb? That is not the case with this bisque. This is really like an entrée soup — lobster, surrounded by a creamy smooth lobster-infused tomato soup puréed with fennel and seasoning.

Don’t let this salad’s health-nut appearance fool you. This is a salad that is so good that versions of it have been published by NYTimes Cooking, Food and Wine Magazine, and leaves patrons awe-struck in the world reknowned restaurants of Jean-George.

Adapted from tagine-style cooking, our stovetop version of this Moroccan dinner is full flavored. Eggs gently poach in a spicy tomato sauce with onion, cumin, paprika, served with crusty bread.

I couldn't figure out a name for this dish that adequately summons how tasty it is — it is really good. Like, you've-never-been-so-happy-eating-a-bowl-of-vegetables good. Green pepper, Chinese broccoli, Brussels sprouts, cabbage and green onions go for a quick stir fry, then coated in a yummy peppery sauce and served with rice.