Steamed Mussels with Fennel and Totatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/steamed-mussels-with-fennel-and-tomato-recipe.html

Large mussels taste was very strong. They may be more suitable for recipes with stuffing. Tomatoes had too much acidity for my taste, although used less and the homecanned, which supposed to be milder. Was much better with linguini. Could be a good sauce with pasta but lacked depth. Overall fairly good recipe but will not make it again.

Thilapia with Cauliflower Puree and Sauce Proposal

By Iron Chef Marc Forgione

http://www.starchefs.com/chefs/rising_stars/2010/new-york/recipe-roasted-halibut-marc-forgione.shtml

One of the best things I've ever made. Lots of flavors that bounce of each other in a well balance way.

Marc Forgione made this sauce on Iron Chef America

Sichuan Stir-Fried Pork in Garlic Sauce

by America's Test Kitchen

http://www.americastestkitchen.com/recipes/detail.php?docid=36330

Fenominal. Another great recipe by America's

 Test Kitchen. Rich in flavor just like real Chinese

 take-out, but of gormet quality. The pork is

 tender, perfect hint of spice (reduced chili paste

 by half). Very tasty!

Peach Melba

recipe by Nigelia Lawson

http://www.foodnetwork.com/recipes/nigella-lawson/peach-melba-recipe/index.html

The best desert ever! Perfect combination of warm

and cold with the punch of raspberry. Heavenly!

Thai-style Stir-Fried Chicken

by America's Test Kitchen

http://www.americastestkitchen.com/recipes/detail.php?docid=37163

The best stir-fry I ever had regardless that I 

didn't have the noodles or broccolini as called

 by the recipe. This will be my go-to recipe for stir-fries.

Beet Bruschetta with Mustard Microgreens and Black Garlic

Shrimp and Truffled Grits with Moroccan Chorizo Broth and Tomato Jam

http://www.foodnetwork.com/recipes/shrimp-and-truffled-grits-with-moroccan-chorizo-broth-recipe/index.html