Ready to experience the ultimate Mexican breakfast? You need this recipe for delicious chilaquiles rojos.

This comforting meat loaf sandwich recipe is a great way to repurpose leftover meat loaf. With a fried egg and plenty of other tasty options for toppings, it might even be better than last night's dinner.

This healthy, easy salad is perfect for lunch or a light dinner. All you need is shrimp, spinach, Bertolli extra virgin olive oil and plenty of garlic. Season with fresh lemon juice and a bit of salt and pepper—enjoy!

Our Greek lemon chicken features bright, citrusy chicken with a kiss of grilled char. All it takes is 30 minutes of marinating and 15 minutes on the grill.

Which food goes better with summer time, sea and sun? Of course a delicious dish of Linguine with Shrimps & Cherry Tomatoes.

You don't need to order takeout to get boneless buffalo wings. We'll walk you through the process of making boneless wings, including how to make them ahead so you can enjoy iconic Buffalo-wing flavor any time, any day.

The key to the perfect egg is low and slow. Let it heat up most of the way and then add a splash of water and cover to create the most beautiful egg ever.

Beautiful, isn’t it? My family calls it the Holiday Seafood Feast but I call it La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast), in honor on Salvatore, Marilu and the staff at Il Ritrovo who taught me this stunning recipe.

Shrimp smothered in lemon juice, fresh cilantro, parsley and garlic with a hint of spicy red chili.

Growing up, this has been my most requested Filipino dish. I particularly enjoy its pleasantly sour taste. There exists many variations of this recipe; here is my take on it. Enjoy.

This quick and easy lemony dish uses two of my favourite things.....Shrimp and Quinoa! These two items are on my list of quick and easy go to meals. You can do just about anything with them in a very short time.

The combination of shrimp and tarragon is delightful, making these fresh, light seafood salad sandwiches a satisfying warm-weather sandwich. The mixture of Greek yogurt and mayonnaise keeps a tangy flavor but prevents things from getting too heavy.

About 30 years ago, my Dad had some paella in New York City, and he claims that it's one of the best meals he's ever had, so paella is now one of his favorite meals. However, there are a million ways to make paella, and all of my previous attempts fell flat. He always said, "That's good, but not IT." So for this year's birthday, I decided to step it up a notch, and this is what I came up with. The response this time: "I don't even remember what that other one tasted like, honestly. This one was great."

Having been a seafood retailer in a previous life, I was always testing, trying and developing recipes for my customers. This one is my son's favorite and I always make it when he comes to town. Sometimes I substitute baby spinach leaves for the broccoli.

Butter + Garlic+ Shrimp...but how to make a unique and wonderful butter sauce for pasta? My mind kept wandering to the legendary Chef Alfredo tossing fettuccini with copious amounts of butter and cheese gently endlessly over a heated plate with his golden forks, delivering the shimmering strands practically into the mouths of anxiously awaiting diners.

We made this recipe for Cathy Priestner (Olympics silver medalist)A celebrity from CANADA with few friends today