Cookthink

The ingredients list is long and the steps are many, but it really isn't as difficult as you might think to make a tray of delicious stuffed cabbage rolls. They are so tasty and freeze wonderfully for future meals. Read more about this recipe at Coconut & Lime.

Seared Sea Scallops With Mango-Melon Salsa

If you don't care for spice, use a pinch of smoked paprika instead. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro. Read more about this recipe at Steamy Kitchen.

Fried Almonds

This is a classic party snack with some Spanish flavors. While they're meant to be a tapas offering, these almonds also make a great finish for green salads and single vegetable dishes.

Beef, Orzo And Cabbage Casserole

We love to use orzo pasta instead of rice in casseroles. The pasta feels lighter than the rice and gives the casserole a more interesting texture. If you want to give the casserole a more Eastern European feel, add some caraway and mustard seeds.

Portuguese Razor Clam Rigatoni

This hearty pasta is inspired by the Portuguese-style clam chowder popular at Cape Verdean spots on Cape Cod. If linguica or razor clams aren’t available, substitute any spicy sausage or regular chopped clams. Read more about this recipe at hogwash.

Tilapia Tacos With Watermelon Salsa

These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken. Read more about this recipe at the Washington Post.

Lamb Kebab On Rosemary Skewers

Rosemary skewers are a perfect complement to lamb. An intense craving for Greek food could only be more satisfied with a visit ro the country itself. This recipe was featured in Root Source: Rosemary. It comes from Madeline's Adaptations.

Spicy Onion Rings

The batter for these spicy onion rings crisps up perfectly thanks to the club soda, and if you keep the oil hot, the onion rings will be virtually grease-free. Read more about this recipe at Coconut & Lime.

Sweet Smoked Paprika And Cumin Aioli

If you have the time, you can make your own mayonnaise. In a pinch, store-bought mayo will do. Serve this with crudités or steamed vegetables. Read more about this recipe at Steamy Kitchen.

Easy Baked Seitan

You can use store-bought seitan, but making your own baked seitan is really, really easy. All it takes is a little bit of forethought (it bakes for an hour and a half). Read more about this recipe at VeganYumYum.

Chunky Balila With Citrus

This Lebanese balila made from chickpeas boiled with garlic, lemon juice and spices is adapted from Reem Azoury, co-owner and chef of Figs in Northwest Washington. Read more about this recipe at the Washington Post.

Deep, Dark Pork Chili

Jan and Michael Stern's Chili Nation cookbook inspired me to create this really delicious and unusual chili made with pork loin, kidney beans and a heady mix of spices. Read more about this recipe at Coconut & Lime.