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All About "ethnic" and "event planning"

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Pineapple-Coconut Sorbet

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A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.

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Shredded Turkey & Pinto Bean Burritos

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We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used.

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Baja-Battered Fish

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You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand.

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Curried Chicken with Fresh & Dried Cranberries

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Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices enliven this zesty chicken stew. Excellent prepared ahead and reheated, it makes a convenient casual company entree.

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Ginger-Coconut Chicken

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The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be...

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Local Kine Wontons

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Wontons filled with cream cheese and imitation crabmeat are a favorite from Hawaii. Serve them with a variety of Asian-style sauces for dipping.

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Vietnamese Fresh Spring Rolls

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These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

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Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

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This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

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Black Bean & Tomato Salsa

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Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.

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Lean & Spicy Taco Meat

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A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.

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