Everybody needs a good pico de gallo (fresh salsa) recipe in their repertoire.

One that makes its way onto my menus and into my diet on a regular basis is one of the brighter dishes from the region – schnitzel.

Whether you like it boiled or broiled, deep fried or grilled, shrimp is not only the most popular seafood in the world, it’s arguably the most versatile.

Whether it’s breakfast, brunch, lunch or dinner, chances are you’re going to get your fair share of ham in some form or another.

Of course perch is the predominant king of the Friday fish fry, but I like to toss a curve ball in there once in a while and give a nod to the almighty cod.

Baked French Onion Soup definitely started in France and probably started seeing it’s popularity rise somewhere around the 14th century.

Pasta Abbondanza is a hybrid as it combines the richness of an Alfredo sauce and the brightness of a marinara sauce to give you the best of both worlds.

This recipe for Chicken and Dumplings is a grand slam that comes together quickly, is easy to prepare and is the definition of comfort.

Aptly named, the tenderloin is just that – tender, but really needs a little help to boost its flavor and presentation potential.

The key to a good bowl of White Chicken Chili, as with any chili, is the balance, depth and harmony of flavors.