Click through a Snapshots of all the recipes for the September 2013 issue. This month features cream soups, stuffed pastas and global desserts.
Cream of Mushroom Soup
Warm up with this easy and quick cream of mushroom soup recipe. Including mushrooms and onions, this soup is the perfect way to beat the cold.
New England Clam Chowder
Bring the taste of fresh clam chowder into your operation with this New England Clam Chowder recipe. Feauring poatoes, bacon and clams, this unique twist on clam chowder is great for lunch or dinner.
Dulche de Leche Rice Pudding
Robert Wood Johnson University Hospital shares an easy way to make a fancy dessert. From making the simple preparation the night before, this dessert comes together quickly and tastefully.
French Macaroons
These macaroons can be enjoyed for breakfast, a snack or a light dessert.
Thai Rice Pudding
Try this unique twist on rice pudding from the University of Montana. With the sweetness of coconut milk to the hint of lime leaves, this dessert has the perfect sweetness in every bite.
Latin Bread Pudding
Whip up this tasty bread pudding in under 45 minutes. With the hint of raisins and cinnamon, this bread pudding is sure to please.
Tortellini Primavera Salad
This pasta salad from NYU Lagone Medical Center is perfect for lunch, a late snack or dinner.
Autumn Ravioli with Butternut and Sage
Fall is here and this recipe is a perfect way to start your autumn cooking. With fresh, butternut squash and vegan ravioli, this seasonal dish is a perfect way to warm up when it's cold outside.
Ravioli with Mushrooms in a Sundried Tomato Cream Sauce
This pasta is filled with endless colors and freshness. Featuring sun-dried tomatoes and fresh mushrooms, this dish is filled with flavor until the last bite.