Prime Rib Roast was originally known as Standing Rib Roast. It has an abundance of marbling and is ideal for dry roast cooking. Tender and juicy, not to mention pricey, you don’t want to mess it up!

Thinly sliced beef tenderloin is quickly marinated in a salty-sweet marinade sauce, grilled and then rolled with rice, herbs and vegetables in a crisp romaine lettuce leaf. Ssam means “wrap” in Korean. This is so delicious, it is company worthy, even though it is street…

Italian American cuisine is given credit for this delicious sandwich around the turn of the Century. Great for summer company and groups of all ages. Served alongside a simple Lucali Italian Salad.

A fun lunch or dinner – hotdogs with Chili! And…….an extra bonus if you find some child in the freezer, if not, make a pot early in the day and dress up the dogs. Chili Con Carne is so versatile, on its own, or with…

Black Beans are native to Latin American cuisine and have been introduced around the world. The most common, the Black Turtle Bean is small and gets its name from the harder, outer shell.

A Tostada is simply the whole tortilla fried crispy, rather than cut into triangles like the chips. And they are perfect for building everything you would in a taco, only flat. Tostados or any taco type meal is especially easy if you have an authentic…

There are thousands of recipes for Fried Rice, mostly because it is made up from leftover ingredients. The rice must be cold; refrigerated overnight and then the rest is up to you. This serves 2 as a main course.

Perfect for hosting game day and a crowd! We prefer to make a sheet or two of fries and let guests build their own individual bowls or Chili Cheese Fries. On the table, there’s always some hotdogs, buns and all kinds of condiments for Chili…

Stir Fry has been part of Chinese cooking for centuries. Meat and vegetables are stirred or tossed in a small amount of oil while cooked at a high temperature in a wok. We love our Breville “the Hot Wok”. It heats up in a flash…

This rich and hearty stew warms up the house on those long winter days. The Castelvetrano olives add a savoury depth to the dish, and we like to serve it in a bowl with Creamy Polenta.