Lamb shoulder chops marinated in five spice with a pinot noir and plum chutney.

Ratatouille made tastier and easier with a few tweaks.

Berries, stale bread and a little sugar are all you need to make this magical dessert.

Gyoza (potstickers) with a step-by-step on how to fold them.

Fluffy, moist pancakes with flavorful wild blueberries in every bite.

Red pepper, walnut and breadcrumb dip lightly sweetened with pomegranate molasses. Great with pita and veggies, even better in sandwiches.

How to make the perfect Eggs Benedict.

Clams, bacon, onions, potatoes, flour and milk is all you need for a delicious New England Clam Chowder.

With shredded beef in a sweet tomato sauce overflowing from a tender bun, these easy Sloppy Joes from scratch are the best you’ll ever eat.

Savor the flavor of Meyer Lemons all year long by preserving them.

Pork belly, miso and burdock stew. A great way to warm up on a cold winter night.

Fried bananas drizzled with honey with a crispy coating of oatmeal and a tender creamy center.

Omurice, chicken fried rice with a blanket of soft scrambled eggs on top.

Tamales from scratch take some TLC, but you’ll be rewarded with light fluffy dumplings stuffed with spicy tender pork.

Firm shrimp and, al dente noodles, and a savory seafood broth. Hong Kong style wonton soup.

With avocado wrapped around sushi rice, unagi and cucumber, this roll looks a bit like a caterpillar.

You really only need 5 ingredients and a few minutes to make a great pasta carbonara.

Step-by-step directions with photos to make the perfect California Roll (or any roll for that matter).