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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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A sweet pineapple cookie with butterscotch chips.
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Ingredients: kumquats, zest, sugar, water
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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Get Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt Recipe from Food Network
Ingredients: tomatoes, cloves, basil
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This cookie is super quick to make and a perfect dessert to share at then end of a dinner party.
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Get Caramel Apple Flatbread Recipe from Food Network