Festive Cranberry Salad
Mix all ingredients except whipped topping in a bowl. Fold in whipped topping. Pour in a 13 x 9-inch container and freeze. Remove from freezer…
Avocado with Minted Chimichurri
Whisk together all ingredients except avocados. Let stand 30 minutes to allow flavors to combine. Just before serving, cut avocados in half, peel, seed and…
Plantain Soup from Angelica’s Kitchen
Ripe plantains and sweet potatoes come together in this creamy soup.
Scarborough Fair Herb Bread
Grease two 9-x-5-inch loaf pans. Combine 4 cups flour, sugar, salt, yeast, and 21/2 cups warm water in a large bowl. Add herbs and stir…
Rosa Mexicano’s Pomegranate Margarita
A splash of pomegranate juice adds a fruity touch to classic margarita.
Crusty Bread that Even Those Who Eat Gluten Might Like
Place potato starch, almond flour, oat flour and millet flour in the bowl of a stand mixer. Mix on low speed about 30 seconds to…
Cabbage with Buttery Crumb Topping
Fresh cabbage is cooked in a creamy sauce and topped with buttery cracker crumbs.
Mix all ingredients, except bread, until well blended. Chill overnight. Preheat oven to 325 degrees. Place bread slices on an ungreased baking pan with sides….
Heat oil in a large nonstick saute pan over medium-high heat. Add onion, garlic, carrot and thyme; saute 2 minutes, until slightly softened. Add callaloo…
Grilled Pizza with Mozzarella
Pizza on the grill is a perfect summertime meal—add toppings to suit your tastes.
Wake-Up Potato and Ham Casserole
Thinly sliced Yukon Gold potatoes and deli ham make this brunch dish a snap.