Cubed Yukon gold potatoes and parsnips are simmered in turmeric-flavored water then drained and mashed in the pan with butter, cream, salt, pepper and chopped parsley.

Salted caramel is so perfect, it could be eaten with a spoon and nothing else.  This recipe makes enough for that to be an option.  However, add it cooled to melted chocolate ganache and pour it over chocolate espresso cake, and you can pretty much cross the best dessert ever off your bucket list. 

The flavors of India join forces with Mexico to create a unique adaptation of the classic taco.  Tandoori yogurt marinated chicken is pan seared, then sliced thin and piled on grilled flour tortillas with a cucumber, cabbage and basil slaw.

Juicy beef ribeye steaks are encrusted with black pepper, seared, then bathed in a rich and sassy green peppercorn cognac cream sauce with asparagus, fingerling potatoes and gorgonzola cream. 

Fresh tuna steak is cut in half, marinated in a soy, lime juice, wasabi mixture, then pan seared rare in a skillet.  Hoisin sauce is brushed on all sides, then the steaks are coated with black sesame seeds and cut into slices.  Served with curry coconut vegetables.