My wife and I stopped for dinner in the small town of Cuba, New Mexico on our way to Albuquerque from Chaco Canyon, and stumbled onto an unbelievable appetizer. This recipe takes its inspiration from the flavors in that dish, but has been built to serve as a stunning main dish, perfect for a dinner party. A simple combination of shrimp, piñon nuts (pine nuts) and chile powder, this dish can be an extraordinary experience. Save your very best chile powders for this recipe, as it offers a chance to truly showcase the complexities and richness of your finest spices.

A number of years ago I found a recipe in Bon Appetit Magazine for Caesar Coleslaw which I dearly loved. We were all in to low carb dieting and this recipe certainly fit the bill. I think a Caesar Salad is one of the greatest inventions of all time. Here's my take on it with crunchy celery, fennel and rock shrimp. The dressing is more than enough for the two salads but will keep in the fridge for more salad, as a dip for veggies or a marinade for grilled chicken.

The first thing that came to my head when I saw 'aioli' was New Orleans. I have been visiting New Orleans for at least 10 years now, as I have a great group of friends from college that are natives and currently reside there. Every foodie knows that the best po' boy can be found in New Orleans, smothered in aioli. Typically a po' boy is fried, but I wanted to try something a little lighter, so I am grilling the shrimp for my version. However, to keep with one NOLA tradition I have the cook buttering both sides of the ciabatta, because you just cannot have a po' boy without a buttered, grilled bun. Hope you enjoy this tribute to New Orleans.

This recipe is a fast and easy version of traditional shrimp and grits. The grits have an amazing flavor due to the addition of bacon drippings, vegetables and milk in the cooking liquid.

Brudet is a simple Croatian fish stew, very popular in Dalmatia as well as in other regions.

A colorful salad with lots of bright and fresh flavors from the Mediterranean and tender shrimp delicately flavored with ouzo make a perfect dish for your meal by the sea.

One item we created for that day were these skinny, fried shrimp items. I call them batons a bit unwillingly, but I suppose that’s what they are. They were my favorite item in the cocktail phase of events so I was bitterly disappointed that the plate that had been saved for me while photos were being snapped (forever) was missing the shrimp things altogether. Alas, I can make my own whenever I want and they always remember me of our wedding day.

Is there anything better than fried cheese?? Only if it's made in the air fryer and therefore healthy!

A quick spice rub makes these easy baked pork chops extra juicy and tasty.

Here's my quick, basic chicken stir-fry recipe inspired by my parents' cooking. It's easy to throw together and also customize into your own special chicken stir-fry.

These pan-fried pork chops take very little time to get from stove to table. Serve with your favorite vegetable side dish for a quick and easy meal.

When we crave crispy chicken tenders but don't want to deep fry at home, there's only one method that can compare (and cut out a lot of grease!): air-fryer chicken tenders.

Once you master pesto, there are so many things you can do with it, like make this pesto penne pasta.

This delicious pasta sauce originated after I noticed a box of onion soup packets in my cupboard. I could not believe how much flavor the mix added as a seasoning blend! To my delight, my whole family gave this dish rave reviews, including my infamously picky children. Now it is my go-to dinner when I want to serve an easy, comforting dish after an especially difficult week or when the weather is cold and dreary.

We celebrate Indigenous People's Day in October. Native Americans in Minnesota have been harvesting wild rice for several hundred years. To honor them, I make these wild rice meatballs.

This copycat recipe has become one of my family's Fourth of July favorites. The adults can make margaritas from the rest of the tequila!