Recipedia Archive

Kelly Franz, chef de cuisine at Magnolias in Charleston, S.C., creates a regional American Southern dish that can be served as an appetizer or first course. The bisque, blending the winter root parsnip with sweet and savory flavorings, is dressed up for holiday menus...

Vegetarians can join in on the fun with these sliders made with black beans, sweet red peppers, onion, celery, garlic and California raisins.

With its colorful blend of red onions, mango, papaya, pineapple and avocado, this fresh salsa packs a healthy punch—as well as a flavorful one. Serve it in an edible lettuce cup with crudité and baked chips to appeal to guests who are looking for healthier...

This fruit salad, seasoned with lime juice and chili powder, was inspired by the fresh fruit on a stick sold on the streets of Mexico. The savory-sweet combination, tied together with a tangy lemonade dressing, makes for a refreshing mid-day snack that’s packed...