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Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.
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In this recipe, persimmon pulp is combined with spices, eggs, sugar, flour and butter and baked in the oven rather than steamed in a pudding mold. Serve warm with whipped cream or caramel sauce.
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Delicate, cardamom-flavored cookie cones are a traditional favorite in Norway, especially at Christmas time. This version is enhanced with orange zest, ginger, and cinnamon to complement the cardamom.
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A very dense and rich chocolate cake. This recipe works best if you use sweet cream butter and a very fine quality of chocolate.
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Flour tortillas rolled up with Pace® Picante-seasoned cream cheese, fresh spinach, roasted red peppers, and turkey breast make flavorful pinwheel appetizers.
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This basic yet reliable gluten-free loaf bread in a bread machine, made with gluten-free all-purpose flour, is perfect for sandwiches.
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This recipe will yield a lightly colored sugar cookie to tempt a crowd.
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Dried lavender buds add subtle floral notes to this pretty cake made with plenty of fresh lemon zest and juice and embellished with a glaze.
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These mouth-watering lemon poppy seed muffins are always a hit!
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A very tasty variety of kimchi. Kkaennip kimchi is great as a ban chan dish or added as seasoning to any ssam (leaf wrap) style meal.
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This recipe has been in my family for many years. They melt in your mouth!
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"This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!"