Lamb Larb

Granted, this isn't an authentic Thai dish, but it's very tasty if you love lamb and Thai flavors. Lime juice, fish sauce and mint leaves do wonders for this dish. Also, while the traditional larb is served cold as a sort of salad, this dish is served warm with rice.

Spicy Thai Lime Dressing

Here's a Thai-inspired dressing that I make all the time, to use in a cucumber salad, or as a flavoring base for larb. Note: please use real limes for the lime juice -- no bottled juices like "realLime" as these don't taste quite right.

Angeli's Buffalo Wings

 This dish is relatively healthier than wings at restaurants since the wings are baked rather than fried, and just as good as long as you have a good wing sauce. The secret is to bake the wings until their skins become crisp before applying the sauce to the wings. Also, you need a pot with a round bottom like a saucier or small wok for the sauce. By the way, the wing sauce doesn't have to be Buffalo style; for example, you could use barbecue sauce or any good glaze sauce. The sauce just needs to be thick and will stick to the wings.

Tarragon Sauteed Squash

2 servings

This rather summer-y dish brings out the taste of tarragon, so tarragon lovers might love this. Note: you can use dill instead of tarragon in this recipe. But the herb gotta be fresh, though -- that makes a big difference.

Lemon Pepper Rack of Lamb

Here's an easy and simple, yet very tasteful recipe for a rack of lamb. It involves marinating the lamb with a spice rub and then roasting the lamb in the oven.