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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Get Quail Samosa Recipe from Food Network
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Puerto Rican-style corn fritters are just a little sweet and just a little salty. Deep fry them to a golden crisp brown and serve with an easy dipping sauce for a fun snack or appetizer.
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This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.
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Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.