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A lightly sweetened, cold mousse with the tangy taste of fresh plums will help you keep your cool during plum season.
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From one of our favorite local chocolatiers.
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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
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Get Chai Tea Recipe from Food Network
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Kabocha squash and shrimp soup is a quick and easy, Asian-inspired meal to prepare in about 30 minutes, perfect for a weeknight meal.
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Frosted chocolate and molasses spicy cookies.
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Very good and easy mahi mahi filets steamed over yellow onions, button mushrooms and garlic.
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Anne Burrell's slow-cooked tender short ribs are a sure way to please your holiday guests.
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Fiery pepper-Jack cheese is combined with powdered cheese, black pepper and Italian seasoning for a great robust flavor in this bread machine loaf.
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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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They are juicy and crunchy. Try them and you'll enjoy them! Muesli cereal is blend of cereal grains and can sometimes include dried fruits.