recipes

This combination of a scoop of sweet cinnamon and coffee granita paired with a scoop of almond milk ice brings two trending flavors into one frozen treat.
The intriguing flavor of lavender perfumes this rich and creamy ice cream. Studded with figs and drizzled with lavender honey, it makes for a sophisticated dessert.
Honey, sugar and cream and ricotta cheeses are mixed together and layered with fresh fruit in this delightfully fluffy dessert.
The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside.
This recipe spans meal occasions. The rolls can go into a bento box lunch, serve as an appetizer for an al fresco dinner or morph into a healthy snack.
These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.
Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.
Housemade lamb sausage separates this breakfast sandwich from the pack. Forming the sausage mixture into a patty makes it easy to pick up and eat on the go.
These handheld pies may have originated in Britain, but here they pick up an Indian accent with their vindaloo-spiced pork filling. They can be eaten hot or at room temperature. ...
Chef Jeffrey Quasha of Morrison Healthcare jumps on the toast trend with a topping of fruit, cheese, honey and crunchy seeds. The healthy combo makes a satisfying morning or afternoon snack.

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