Chocolate, strawberries, passion fruit and other foods can spark romance and fit the bill for Valentine’s Day celebrations. These iconic ingredients are scattered among these five recipes, along with unexpected hearts of palm and ruby-red pomegranates.
Chef Joshua Ingraham of Go Buddha Meals + Eatery gives crab cakes a plant-forward spin by making them over with hearts of palm, artichoke hearts and other veggies.
Strawberry shortcake's contrasting layers of a tender, buttery base topped with ripe, juicy berries and billows of whipped cream make for a craveable dessert. For the base, chef Kathy Casey bakes up a honey-lemon scone, which can double as a breakfast treat when served as is.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.