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The fresh and vibrant tastes of spring shine through this sandwich made with flavored cream cheese, radish, arugula, and tomato. It's a quick, easy, and healthy lunch.
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Shredded veggies and lunch meat are packed ahead of time so your kids can assemble the pita pocket by themselves. No more soggy bread!
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Jalapeno pepper slices are stuffed with a sausage and cream cheese mixture, then wrapped with bacon. They're a spicy, mouthwatering party favorite! Secure the bacon with toothpicks.
Ingredients: sausage, cream cheese, bacon
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Green beans marinated overnight in Italian-style salad dressing, and then wrapped with bacon and broiled.
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Bananas are dipped in melted chocolate chips, rolled in sprinkles or nuts, then chilled on waxed paper. You can insert wooden sticks for handles if you like. So easy, the kids can make them.
cooking.nytimes.com
What to serve with absinthe The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at Here is a recipe based on Daniel Boulud’s almost improbably verdant “super green” spinach served at Bar Boulud
Ingredients: oysters, spinach, butter, shallots
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Get Hazelnut Brittle Recipe from Food Network
Ingredients: sugar, water, blanched hazelnuts
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Grilled chicken wings tossed in a coating of sea salt and ground Szechuan peppercorns are a summertime crowd-pleaser inspired by Chinese salt and pepper squid.
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Honey, you're gonna love this baked brie recipe.
Ingredients: cocktails, alcohol, soups, chocolate, brie
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A healthy salt and pepper kale chips recipe.
Ingredients: kale, olive oil, maldon
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Deep-fried salt and pepper shrimp have a hint of Chinese 5-spice for a flavorful appetizer or salad-topper.
cooking.nytimes.com
Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness Then, to make things even more interesting, Mr
Ingredients: bark, plus, crystallized ginger, salt