Offer a sweet and spicy side by adding diced shallots and chopped chipotle chiles in adobo sauce to Bush’s Best® Baked Beans with a mix of honey, Worcestershire sauce, and cider vinegar.
Create an unforgettable sweet and savory breakfast hash with Bush’s Best® Bean Pot Baked Beans mixed with maple syrup sausage, sweet potatoes, cranberries, and thyme.
Cook the perfect chicken with this recipe from Cornell University, Ithaca, N.Y.
These gluten-free chocolate chip cookies from Sodexo at Florida Blue, Jacksonville, Fla. provide a unique twist on this popular food.
This soft serve creation is anything but ordinary providing the ethnic flavors of traditional Thai coffee.
Created by noted Pastry Chef Jerome Landrieu at PreGel’s 5-Star Pastry Series seminar, the Southern Sphere features Vanilla Sable Breton, Almond Lemon Sponge, Rhubarb and Strawberry Confit, and Passion Fruit and Mascarpone Cream.
Paloma is a popular tequila-based cocktail from Mexico. Combining the best of both worlds, a pink grapefruit soft sorbetto is swirled with tequila to create a frozen dessert and beverage.
Smooth port wine combines with the flavors of lemon and blueberry to create a sorbet that adults will find the perfect end to a good and hearty meal.
In the words of Pastry Chef Frederic Monti, this dessert is inspired by the tropical fruit flavors from the Caribbean Islands. The shape is intended to be the perfect portion for two bites, while still providing complexity in texture and flavor.
A classic English dessert, this recipe features layers of vanilla diplomat cream, almond sponge cubes and fresh fruit arranged in a beautiful verrine glass. The dessert is an elegant twist on a comforting favorite.