Welcome to Creative Loafing's archive of recipes, featuring all the delicious cooking done by our staffers, freelancers and contributors over the past five years. Check out the food feed of CL's Daily Loaf blog to follow all the tasty recipe action as it happens.
Jump to a section: Breakfast ~ Salads ~ Soups ~ Beef ~ Poultry ~ Pork, Lamb, Duck, Rabbit ~ Seafood ~ Vegetables ~ Dips and Sauces ~ Desserts ~ Drinks
When you take the flavors of classic french toast and marry them with the techniques used to make bread pudding, the result is quite magical. It’s also super convenient, as you can prepare it the night before then bake and serve hot from the oven in the morning without any fuss. Sarah Howard
Quiche? Not for a real man. But frittata? Well, I’m no sexpert, but Rome could give Paris a run for its money romance-wise. And this Italian dish? Always the way I want to start my day… Ian Finn
They are a heartier, more substantial versions of a regular buttermilk pancakes, with a texture similar to buckwheat. They’re also pretty filling, so a few go a long way. Katie Machol
Want a donut for breakfast, but all you have are some leftover glazed from yesterday? This recipe may well encourage you to buy extras every time you hit the local shop. Brian Ries
The edges of the eggs get a beautiful brown crispness, and the luxurious olive oil perfectly combines with the already rich yolk to ratchet up an already decadent treat. Pairing with creamy parmesan grits again lifts this dish to yet another level. Louis Thornton
All of this color and glamour can be yours in 30 minutes. Once you realize how easy dinner can be, you can invite all of your cereal-eating friends over for a weeknight frittata fiesta. Kim O'Donnel
The edges are light and crisp, perfectly browned. We usually top it with in-season fruits, slather it with whipped cream and eat it right out of the skillet, tearing off pieces with our hands. Jaden Hair
From CL's $20 Menu Challenge. Grass Root
Please take lots of liberty with the ingredients. Skirt steak and potatoes with goat cheese might be a great dinner frittata, for example, while traditional omelet ingredients would certainly perk up breakfast. You are only limited by your imagination. Louis Thornton
From CL's $20 Menu Challenge. Peg's Cantina
With a high fat content and universal likeability, quiche defines Christmas morning decadence. You have the whole day to burn off the calories and it’s hearty and satisfying enough to hold you over ’til dinner. The smoked salmon adds a little class and the dill a dash of earthy green. Taylor Eason
This brunch dish combines two of my favorite cuisines: Southern and Southwestern. Shrimp and grits are a staple dish of the coastal South, and flavors like ancho and poblano are hallmarks of the Southwest. Katie Machol
Get out there and enjoy the abundance of gorgeous spring fruits and vegetables, then get in the kitchen and make this frittata, no matter what time of day it is. Katie Machol
Fresh flavors from sweet apples and bitter fennel accented by a vinaigrette of reduced cider. Colleen Sachs
Watch a video cooking demo showing how to concoct the perfect classical tomato, basil and mozzarella salad. Cristian Feher
From CL's $20 Menu Challenge. Seble Gizaw, Queen of Sheba
From CL's $20 Menu Challenge. Seble Gizaw, Queen of Sheba
Most would simply peel or halve grapefruit and eat straight out of the rind. Boring. Why not incorporate the sweet-tart flavors of this ruby red citrus fruit into other dishes? Katie Machol
Healthy Summer Vegetable Tabbouleh Salad
Tabbouleh salad is a quick and simple dish that can be served as a side, used in a wrap, or just eaten by itself. I like to spruce mine up with fresh veggies and herbs, like I’ve done with this recipe. Katie Machol
From CL's $20 Menu Challenge. David Miller, Savant Fine Dining
Roasting the corn for this salad coaxes out all the sweetness. The soft bibb lettuce provides nice contrast to the crisp bacon. The simple dressing of vinegar and cream is inspired by a dressing I had on a salad in France. Colleen Sachs
As the temperature starts to rise (at least in this part of the country), its time for some refreshing and simple dishes for those hotter days, like my Asian-inspired cold soba noodle salad. Katie Machol
For a recent pool party get-together, I wanted an easy, mid-day dish that I could cook on the patio, but wouldn’t weigh my guests down. Refreshing, light and simple. Brian Ries
Chilled Tomato Soup with Grilled Shrimp and Asparagus
I usually double or triple the following tomato soup recipe because it is so good, healthy, and easy to make. It is great served hot or chilled. Andy Huse
Columbia Restaurant's Spanish Bean Soup
This is the soup that made the Columbia famous for food. The Columbia’s founder, Casimiro Hernandez Sr., adapted his version from the heavy, multicourse cocido madrileno stew of Spain. His simplified version served elements of the original feast — meat, potatoes, and garbanzos — in one bowl. By the 1920s, newspapers boasted of Tampa’s three great delights: sunshine, cigars, and soup. For a thicker soup, stew it longer. Columbia Restaurant
Brewing an excellent dark beer is great, but Erie takes it to the next level by offering a recipe for Drake’s Crude Chili. Bethany Sherwin
From CL's $20 Menu Challenge. Seble Gizaw, Queen of Sheba
Minestra Maritata (Italian Wedding Soup)
This version of Italian Wedding Soup is the one I grew up on. It’s made with a light chicken stock and includes pasta, spinach and the most fluffy, melt-in-your mouth mini meatballs. Susan Filson
My Roasted Butternut Soup is velvety, and fragrant, punctuated by the earthy flavors of sage, garam masala and ginger. It’s a savory soup that doesn’t suffer from the cloying sweetness that many winter squash dishes sometimes have. Susan Filson
With just a little salt and pepper and a drizzle of olive oil, you let the oven do the work and reap the rewards of a great soup base or side dish. Sarah Howard
From CL's $20 Menu Challenge. David Miller, Savant Fine Dining
A perfect warming element on a cold winter Florida night. Taylor Eason
Apricot Mustard Glazed Corned Beef
It all starts with the slow cooker. I gathered together all of the ingredients for a traditional corned beef and cabbage dinner and prepared it in my crock pot. After that, I separated the components and made three separate dishes with them. My corned beef was baked with a delicious, spicy apricot-mustard glaze. Susan Filson
The classic comfort dish that is meatloaf, and delicious salty bacon, combine to make a juicy, meaty, melt-in-your-mouth taste explosion. Katie Machol
We enjoyed congee every morning for breakfast in China, usually with a variety of toppings like minced scallions, picked vegetables and fried wonton skins. Jaden Hair
With some common ingredients found in Mexican and Latin American cooking, I made a filling worthy of the near-perfect dough that Olivia expertly rolled out and helped cut into 6-inch rounds. Louis Thornton
Making beef jerky at home is not only possible, it's a lot easier than you'd probably think. Yes, you can go out and purchase a dehydrator, but it can also be made at home in your oven or even by other drying methods. Katie Machol
Beef Tips and Greens with Coffee Gravy
From CL's $20 Menu Challenge. Elements Global Cuisine
The flavors from the Jarlsberg cheese, basil, caramelized onions, arugula, and maple mustard, along with the garlic in the burger, complemented each other very well, and the texture of the grilled bun topped it all off. It was like a swanky gourmet party in my mouth. Katie Machol
A recipe that uses the same cut of meat (skirt steak) and the same method (grilling), while introducing a spicy, smoky flavor with a chipotle en adobo marinade. Jaden Hair
This recipe literally takes 20 minutes to prepare and the simmer does the rest. Once you have the magical formula down pat, it’s the easiest one pot meal I’ve found to pull together on a lazy day. Sarah Howard
There is joy in the mingling of bloody juices, salty bacon, melted cheese and crackling sweet glaze. Brian Ries
Berbere, awaze, mitmita. Spicy words denoting super-spicy flavor. Combine with beef for stove-top success. Ian Finn
From CL's $20 Menu Challenge. Elements Global Cuisine
Grilled Asian Skirt Steak with Arugula Salad and Garlic Potato Rounds
The juices of the steak were so perfectly preserved in the searing process that you’d have thought I dipped the strips in butter before plating. Rich and tasty, there was no hint of the toughness that could be found in an undermarinated piece of skirt steak. Louis Thornton
This recipe features an Asian-inspired marinade which I’ve used for grilled rib eyes, thick cut pork chops, and even chicken kabobs. It brings a ton of flavor with the salty soy sauce, sweet honey, and spicy garlic components. Sarah Howard
Grilled New York Strip Steak with Argentinean Chimichurri
I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Katie Machol
Grilled Steak with Garlic-Herb Butter
Even if you don’t eat meat, this is worth reading…as you can impress the hell outta your carnivorean friends. Jaden Hair
A few years back I was on a mission to make a more flavorful version of the gruel. And I think I hit the nail on the head with this one, folks. Leslie Green
Savory, curried pastry dough encloses a spicy and generously seasoned meat filling that satisfies the soul and makes everything irie. You'll see. Kim O'Donnel
It has wonderful, complex flavors: the beef and onions are savory, the raisins add sweetness, olives are salty and capers piquant. Colleen Sachs
Perfectly seared and exquisitely moist steak, the sweetness of the salsa contributed to humble nirvana. Louis Thornton
These Smoky Chipotle Sliders are made just like regular burgers, except that I add some pureed chipotle peppers in adobo sauce to them. Susan Filson
Chicken Enchiladas with Red Chile Sauce
Chinese Barbecue Chicken Pastries
Cilantro Lime Chicken with Avocado Salsa
Cornbread, Sausage and Apple Stuffing
It’s a really rich and flavorful dish, especially when I have the time to make a homemade turkey stock from the neck bones and giblets. Everyone who has ever tried it, loves it! Susan Filson
Grilled Chicken, Mango and Mint Salad with Caper Vinaigrette
Jaden Hair (from the Steamy Kitchen Cookbook)
Roast Chicken with Sweet Plum Sauce
This chicken flatbread is inspired by one of my husband’s favorite restaurants, California Pizza Kitchen. When we were still dating in San Francisco, we’d just hop on the subway and walk to the CPK near Union Square. Those were fun times as many sweet nothings were whispered in my ear over a shared pizza. Jaden Hair (from the Steamy Kitchen Cookbook)
Lechon Asado and the Perfect Cuban
An authentic (and fabulous) Cuban sandwich starts with two essential ingredients: really, really great roast pork or “lechon” and light-as-air Cuban bread. I can help you with the pork, but you’ll have to pick your favorite pan Cubano from the many local bakeries that specialize in the stuff. Susan Filson
Braised Lamb in Peach Gastrique with Sweet Potato Scallops and Baby Eggplant
David Miller, Savant Fine Dining
Carolina Pulled Pork Sliders (with a Twist)
Chinese Steamed Spareribs in Black Bean Sauce
Derek Barnes, Derek's Culinary Casual
Seble Gizaw, Queen of Sheba
Garam Masala Rack of Lamb with Apricot Brandy Glaze
Lamb Burger and Eggplant Fries
North Carolina-Style Pulled Pork Barbecue
Nancy Krohngold
Roast Pork with Black Beans and Yellow Rice
Whole Roasted Duck with Chorizo and Wild Mushroom Confit
Lemon Linguine with Basil Pesto Shrimp
It’s a lovely, springtime pasta dish filled with fresh Gulf shrimp that highlights the bright, lively flavors of lemon and basil. Plus, it’s super simple to make. Susan Filson
Every major ethnic group in Tampa ate it, and though they called it chilau or shelah it always meant the same thing: blue crabs simmered in a slightly spicy tomato sauce and served over pasta. This simple description doesn’t do the dish justice — it is more than the sum of its parts. Andy Huse
Columbia Restaurant's Snapper Alicante
Some food theorists don’t think that a beef-based sauce can work with seafood. Over the years, millions of Columbia patrons have disagreed. This classic is one of the Columbia’s signature dishes. Columbia Restaurant
Dr. BBQ's Barbecued Barbecue Shrimp
Fried Noodles with Garlic ShrimpJaden Hair
Grilled Prawns with Szechuan Peppercorn Salt
Grilled Shrimp with Roasted Red Pepper Aioli
Lenten Fish Sandwich with an Italian Twist
Linguine with Pink Shrimp Sauce
Fabrizio Schenardi, Pelagia Trattoria
Seafood Paella with Jasmine Rice
Seared Salmon with Green Beans
Fabrizio Schenardi, Pelagia Trattoria
Seared Scallops with Roasted Corn, Bacon and Shitake Mushrooms
The fish is baked on a bed of onions and sliced oranges in a very low oven for about 30 minutes. I also like to add sliced fennel and fresh tarragon sprigs to the mix. The result is a soft, lush, melt-in-your-mouth salmon that retains its gorgeous color and texture. Susan Filson (adapted from Jaden Hair)
Man (or woman) cannot live by Cuban sandwiches alone. No, no, no! One also needs a few fabulously delicious Cuban side dishes to complement those sandwiches. And, Moros y Cristianos is one of them. Susan Filson
Apple-Maple Acorn Squash Puree
By the time the squash was cooked through, the cider had reduced and caramelized into a thick, gooey syrup that was both sweet and tart at the same time. I scooped the flesh of the squash into a bowl, scraped up all of that glorious apple-maple ooze and added it too. The combination of apple, brown sugar, maple syrup and cinnamon turned that squash into something sublime! Susan Filson
Brussels Sprout Saute with Bacon, Pecan and Red Grapes
Caramelized Onion and Goat Cheese Tarts
A perfect side dish for St. Patrick's Day. Susan Filson
Dried Porcini and Boursin Risotto
Easy Spinach and Gorgonzola Penne
Laura Fries
Lael Hazan
Furikake Steamed Broccoli with Toasted Garlic
Gnocchi in Lemon Butter with Parmesan
Grandpa's Potato Kugel Casserole
Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan
Laura Fries
Polenta with Sauteed Mushrooms
Fabrizio Schenardi, Pelagia Trattoria
Rice Cooker Macaroni and Cheese (w/ video)
Roasted Baby Dutch Yellow Potatoes
Roasted Cauliflower with Garam Masala
Roasted Potatoes with Breadcrumbs and Parmigiano-Reggiano
Roasted Sweet and Purple Potatoes
Laura Fries
Perfect to accompany corned beef on St. Patrick's Day. Susan Filson
Southern-Style Vegetarian Greens
It is homemade egg noodles with a sauce of fresh cranberry beans. When I was growing up, my mother made a soup with chickpeas, tomatoes and rosemary that I loved. Taking inspiration from Alla Rosa Alda’s dish, I’ve adapted that chickpea soup here, into a pasta sauce that is now one of our favorites at home. Giuliano Hazan
My family loves peas every which way except for canned. What better way to please all than to stir-fry a combination of sugar snap, snow peas and shelled peas? Sometimes I’ll stand in the kitchen and just eat them straight out of the wok. Jaden Hair (from the Steamy Kitchen Cookbook)
I've always prided myself on introducing lots of different foods to my kids at an early age. Being Chinese, sometimes that means relishing some of the more traditional Asian delicacies like shark fin soup, jellyfish, baby octopus, hairy crabs and frog legs.But, sigh, not puppies, which brings me to this very tasty vegetable fried rice. No animals are harmed in the construction or cooking of this recipe. Jaden Hair
Vegetarian Thanksgiving Lasagna
Chances are there is at least one dinner guest who swings the non-turkey way. The old routine of making up a plate of sides may seem genuine enough, but I bet that stuffing contains sausage and that gravy isn't made from mushrooms. Just a hunch. Kim O'Donnel
Vietnamese Summer Rolls with Cashew Butter Dipping Sauce
When you begin harvesting more greens than you can handle, it's time to stuff them into these healthy spring rolls. Jaden Hair
In spite of my zuke aversion, I haven't given up on one of the most prolific members of the summer garden patch – thanks to the box grater. When shredded, zucchini maintains its crisp texture and sweet flavor and holds up like a champ when pan-fried as a patty. Kim O'Donnel
Mustard. In any form. I consider it to be in the list of top five things to always have on hand in your pantry. And as condiments go, it’s the R rated version to ketchup’s PG rating. The beer to soda pop. For that matter, alternative music to pop music…sex to making out. And the reasons why are pretty simple from a pure flavor standpoint. Richard Blais
Aged Cheddar and Guinness Fondue
Here are endless variations of fondue, but the combination of sweet, nutty, aged cheddar and the smooth, espresso-like Guinness is my absolute favorite. Years ago, when I worked for Diageo, the parent company of Guinness, this fondue recipe was a regular hit at our parties. Jaden Hair
This is one of the steps the culinarily meek must take on the road to becoming a culinary ninja. Ian Finn
Barbecue sauce is one of my favorite things on the entireplanet. I don’t discriminate — sweet, tangy, thick, runny, you name it and I’m a fan. It’s the main reason I go out for barbecue in the first place. I love this version because of its unique, slightly sweet, and rich flavor. I could even eat it on ice cream (maybe not on cereal though). Seriously tasty. Katie Machol
There are some Swiss traditions in “fondueing” that I would like to pass onto you: 1) Traditionally, you would use day-old, slightly stale bread (trust me, it works out great!). 2) If you drop your bread into the cheese everyone must take a drink. And 3) If you double-dip and get caught, you must buy everyone a round of drinks. Cristian Feher
The perfect topper for the perfectly cooked steak. Leslie Green
The frost left me with straggly bits of cilantro and mint, a few peppers and a big bucket of fallen green tomatoes. Perfect for Green Tomato & Jalapeño Jam, a recipe my good friend Jeremy of Cork Restaurant on St. Armands shared with me. Slather it on a simple grilled chicken sandwich for a blast of heavenly sweet heat. Jaden Hair
Guacamole with Homemade Flour Tortilla Chips
Indeed, fresh horseradish can look shockingly phallic, but that's not the reason to give it a try. If the only horseradish you've ever had is the stuff out of a jar that you mix with ketchup for shrimp cocktail, it's time to experience the real deal. Kim O'Donnel
Unless you have an aversion to peas, this replacement guacamole rivals the original — it’s slightly sweet, smooth, super tasty, and keeps its bright verdant color (as opposed to the old fashioned kind that turns brown because of oxidation). So go ahead, try this flavorful new twist on classic guacamole and become a convert to the delicious copycat that is mockamole. Katie Machol
Moore's Stone Crab Mustard Sauce
Stone crab is often served cold with a traditional mustard sauce (see below for Moore's version), but you can also drop refrigerated claws into boiling water for a minute and serve with drawn butter. Brian Ries
With visions of wine flavors dancing in your head, grab a bottle, pour it in a pot and reap the rewards of wine and food combination. Here is a recipe to get you drooling. Taylor Eason
Hummus is not only great for dipping raw veggies or crackers in for a quick snack, it can also be used as a condiment — I like to spread it on wraps, sandwiches, etc. Try this delicious version I made with roasted garlic that rivals any of the expensive ones you’ll find at the grocery store. Katie Machol
Oh, yeah. Shish kebabs have everything a good Thanksgiving meal needs. Sarah Gerard
DIY Junk Food: Organic Twinkies
I don’t know about the rest of you, but I’d be much happier with a Twinkie that had a lot less ingredients — especially sans the ones found in rocket fuel — and were more wholesome so I could feel better about eating them. Katie Machol
Torta di Riso is a rich and creamy egg and ricotta-based dessert pie filled with cooked arborio rice and delicately flavored with the essence of orange. Think of it as rice pudding in a crust. Susan Filson
This cake combines the citrus notes of lemon with velvety ricotta cheese, yielding a perfect addition to your brunch table or the ideal end to a meal grilled outdoors. As an added bonus, the cake makes your house smell like heaven while baking, filling your living space with sweet, warm, buttery-lemon air. Sarah Howard
Gâteau au Yaourt or French Yogurt Cake is a staple of French home baking. In fact, it is often the first cake that French children learn to bake. A moist, light and delicious cake with a delicate crumb, it is very easy to make and even easier to love. Susan Filson
So, what if I told you that you could make your own healthy, delicious gourmet frozen yogurt at home for a fraction of the cost? And, what if I also told you that not only was this gourmet fro yo more economical, but also super simple to make? Have I got your attention? Good! Susan Filson
My Peppermint Bark was so yummy when I made it during the holidays. And it was a huge hit. But how to top it? This Almond Joy Bark has probably been done before, but I didn’t even check Google because I wanted to think I came up with something original, damn it! So don’t go bursting my bubble, ok? Leslie Green
You are probably familiar with the classic pastry technique of incorporating very cold, cubed butter into streusel toppings, to create a divine crumb for these types of cakes. I’ve found amazing results instead, in melting the butter and using it to partially dissolve the sugars, bring out the essence of spices, and bind your crumble topping. Sarah Howard
Imagine an apple in an "up-to-there" skirt and candy red lipstick for $20. Sorry, wrong kind of tartlet. This is so much better. Part of the Global Elements Cuisine submission for the $20 Menu Challenge. Brian Ries
This recipe is easy to throw together for any home cook armed with a few simple ingredients and a candy thermometer. And your friends and loved ones will look at the proffered pieces with horrid fascination. They’ll try it. Then they’ll reluctantly thank you, take seconds and ask for the recipe. Brian Ries
Too cold outside to run and get ice cream? In Florida, it is never too cold for ice cream. But I am sure that when you are freezing your ass off, the last thing on your mind is a big ol’ bowl of Rocky Road. So I present you an alternative, Banana Split Salad. Leslie Green
Although I don’t normally advocate self-medicating with food, there are some situations where a decadent, sticky, gooey, creamy and chewy dessert is just what the doctor ordered — and a broken heart is one of them. Allow me to introduce you to just such a treat: Break-Up Bars! Susan Filson
Butternut Squash Apple Cinammon Crumble
Once I got my beloved Butternut squash home. I really had no clue what to do with it. Soup and risotto came to mind, but I was having a sweet tooth moment. So I used my new BFF as a vehicle to hold my cinnamon, apple and butter crumb topping mixture. Leslie Green
I had to jump on the Bakerella bandwagon and make some Cake Pops! I see them all over the Food Web World. They really are simple to make, but very time consuming. Leslie Green
This shortbread is so easy, even Susie could make it – but I'll leave her to setting a most fanciful and wacky table instead, resplendent with Pez dispensers, snow-globes and, hopefully, my paper-plate mold. Kim O'Donnel
An interesting flavor combination I’d come across a few months ago: chocolate and bacon. Yep, bacon. My friend loves bacon! I also recalled our shared love of pork products and popcorn mixed with chocolate at the movies. It’s the same concept, right? Katie Machol
Frugal, fabulous and foamy. What could be bad? Part of the $20 menu challenge. David Miller, Savant Fine Dining
An awe-inspiring bit of decadence from Elements Global Cuisine's $20 menue. Brian Ries
Forget buying overpriced chocolates and goodies for your sweetie or friends this Valentine’s Day. Why not give them a more personal way of saying “You’re Special” by making them a sweet gift yourself? Katie Machol
Sooooo, I thought I’d get in the Christmas spirit and make Fancy Decorated Sugar Cookies.Leslie Green
Dark Chocolate and Toffee Macadamia Bark
The biggest secret of being an Internet food star? Post insanely irresistible, incredibly simple recipes like this Dark Chocolate & Toffee Macadamia Bark. Jaden Hair
Deb's Mom's Amazing Apple Cake
I used a combination of Honeycrisp, Golden Delicious and Fuji apples and lots of cinnamon. After the cake was baked, I forced myself to wait until it was completely cooled before unmolding it. That was the hardest part! Susan Filson
Paula Deen is famous for a version of this, although she packs in a couple of cans of fruit cocktail, complete with that cloying syrup. And a lot more butter. I prefer a slightly more elegant style of bread pudding. Of course, we’re making this thing with day old donuts and a hefty dose of bourbon, so I’m not sure how far we can push the “elegant” tag. Brian Ries
The craze hasn't wound its way down to us yet — it's currently blanketing Chicago, Las Vegas and New York — but don't worry, I've got you covered: Here's a recipe that tastes just like Pinkberry's famous frozen yogurt. Try it for yourself and you might just get smitten by fro-yo, all over again. Jaden Hair
For the nuts in your group, offer up these fire-kissed walnuts. I hate nuts — pick them out of my food, usually — but these babies are absolutely addicting, a beautiful balance of sweet, salt and cayenne flame. Laura Fries
Flourless Chocolate Cake and Toasted Coconut Ice Cream
Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Leslie Green
This peach shortcake recipe was pretty, homey and very tasty. The base is a faintly sweet biscuit that gets a flavor and moisture boost from sour cream. The peaches have just a bit of sugar added to help coax out juices to drizzle on the cake. Whipped cream adds a touch of vanilla for a sweet quality without extra sugar. Colleen Sachs
Enjoy the bright, lemony, sweet-tart flavor and silky, cool, chiffon-like texture. It's like a little slice of sunshine on a plate. Susan Filson
These delicious fruit crepes are a part of Chef Schenardi's $20 menu. Fabrizio Schenardi, Pelagia Trattoria
Grilled Peaches with Mascarpone and Agave Nectar
I couldn’t resist the plate full of melted cheese mixed with the sweetness of the agave nectar and the tiny bit of crunch from the demerara sugar. I am not ashamed to admit that I licked it clean! Leslie Green
I think this cake should be renamed something like, Banana Cake on Steroids. For rizzle y’all, that’s what it is, banana cake on steroids. Super moist with a nice spice kick. And the frosting is lick the bowl clean yummy. And it’s super simple and quick to make. Leslie Green
Ice Cream Cone Christmas Trees
I know these cute little Ice Cream Cone Christmas Trees have been around forever. But aren’t they darling? The kids had such a great time with these, that is after they got past the sugar rush from eating the frosting by the spoon-fulls! Leslie Green
Pavlovas are a perfect choice. They don’t contain wheat, are easy to put together, and are a wonderful showcase for beautiful ripe fruit. Colleen Sachs
I’ve been reminded of my fondness for Irish soda bread thanks to the bombardment of St. Patty’s themed emails from various foodie websites. I also have a deep love (and a hankering) for scones lately, too, so I was happily surprised when I stumbled upon this recipe for Irish soda bread scones — two in one! Katie Machol
Mostly known as “Cuban potato” in the States, cassava is often found in Latin dishes served fried or boiled as a starchy side-dish called “yucca.” Its remarkable ability to double as a luscious dessert is showcased in this “pone” or sweetbread.Served at a Jamaican-themed booth in South Berkeley, I vowed to recreate these tasty treats when I returned to the East Coast. Ian Finn
Pure and simple, this pie is one of the premiere staples of Sunshine State cuisine. I created the recipe for my stepfather several years ago in a quest to prove that I could, indeed, bake the perfect key lime pie. Sarah Howard
After running around like chickens with our heads cut off trying to finish our pre- and post-holiday activities, you probably don’t want to spend 4 1/2 hours baking these sugar cookies. But surely you have an extra two minutes to make these cute little Marshmallow Snowmen? Leslie Green
This heavenly rich and decadent chocolate tart is infused with a deep mocha flavor that is simply to die for. Leslie Green
This no-knead challah dough yields a rich and slightly sweet Easter bread. Following with tradition, the loaf is braided and baked with colored eggs entwined in it. The result is a bread that beautifully burnished on the outside, and soft and pillowy on the inside. Susan Filson
Daughter Gabriella said, “it’s like chocolate ice cream with a twist! It’s really good”. What could be better after swimming in the pool than a bowl of cool, lush, smooth and creamy chocolate/hazelnut ice cream with just the right amount of sweetness? It was a wonderful indulgence. Lael Hazan
There’s nothing better than a warm slice of banana bread for breakfast slathered with some butter, and maybe even jam. Or peanut butter. Katie Machol
Peanut Butter Chocolate Chip Cookies
If you have one sure thing in your baked goods recipe arsenal, it should be this cookie. It really will never let you down, take too much of your time, or leave you less than pleased if you follow a few sound baking basics. Sarah Howard
While a LARGE amount of my money is funneled into Williams-Sonoma’s glorious pockets, it will not be going to the purchase of their ridiculously expensive Peppermint Bark. Us food savvy people can make our own for a fraction of the price. Leslie Green
My daughter was eating Mr. Salty Pretzels (you know, the really salty ones). I grabbed a handful, crushed them up and rolled a few sugar cookies in them and baked them! And there you have it! Leslie Green
Move over brownies and blondies- here comes their more fabulous and feisty cousin, the Redhead! It’s my personal take on a blondie/brownie — a little sweet, a bit nutty, with a spicy little kick at the end! Katie Machol
Reese's Peanut Butter Cup Cake
I have this thing that I can’t eat anything sweet without a HUGE glass of milk, and even with the milk I couldn’t muster up the energy to eat the whole thing. So what I am trying to tell you is cut the cake in really small pieces so nothing goes to waste. Or waist, I guess. Leslie Green
When I married my husband, I knew I was also marrying into generations' worth of family holiday traditions. Our first Christmas together was a little stressful, but I kept notes of all the little things I needed to remember — like how to make shortbread cookies for Christmas morning. Jaden Hair
I’m not sure if I invented my little preparation or I got a recipe elsewhere, but I take a mix of Italian sausage, fresh mozzarella, parmesan a few herbs and roll it up in fresh dough. Baked off and eaten warm, this savory little tradition of mine seems to be gobbled up pretty quickly (of course, I keep a loaf or two for myself). Louis Thornton
Sayroo West Indian Market's Cassava Pone
Pone traces its origins to the Arawak Indians of the Pre Columbus era and it is sort of a pudding-like cake. When done right this is a texturally rich and spiced dessert, but not very sweet, that goes well with a hot cup of tea. Rishi Ramkissoon
Scandalously Good Oatmeal Cookies
These little babies are everything a fabulous oatmeal cookie should be – shatteringly crispy around the edges, yet chewy and almost lacy on the inside. They’re made with real butter and brown sugar which makes them caramelize just the slightest bit when baked. And, they’re studded with an assortment of dried fruits and nuts. Susan Filson
Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. Katie Machol
Sweet Yogurt Sundae with Saffron and Pomegranate
Tapioca Pearls with Sweet Coconut and Cantaloupe
Thank Heaven for Little Girl Scouts Samoa Cheese Tart
So, before I knew it, there I sat with about 20 boxes of Girl Scout cookies sitting in front of me, wondering what the heck to do with all of them! I did a quick inventory in my fridge. I had cream cheese. I had mascarpone (my magic ingredient!). I even had some homemade dulce de leche left over from another recipe. An idea began to take shape in my head and I ended up with this tart, which is quite possibly the most fabulously rich and decadent dessert I have ever made! Susan Filson
In Jewish tradition, challah is served for Shabbat. The smell of the challah baking not only makes my home smell wonderful, it also heralds the Sabbath, the day of rest, a time of peace and tranquility. Lael Hazan
Coconut is divine. It is so flavorful and versatile, at home as a crust on giant prawns or a decadent dessert to end a meal. When it is flaked, sweetened, and toasted it leaves such a distinct mark on any dish it’s become one of my favorite ingredients to use. Sarah Howard
It’s simple, tasty, and produces a firm — but moist — cake that can hold up to the rigors of icing. People like it, so I use it again and again and again and again. Now you can, too. Ian Finn
Vanilla Bean Cupcakes with Blackberry Buttercream
Cupcakes have been hip and trendy on the food scene for quite some time now, and have taken over specialty bake shops which produce them in every flavor imaginable. This particular variety was inspired by an especially gorgeous batch of plump blackberries that I stumbled upon. Sarah Howard
If you’re new to the vegan baking game and are unsure about how to approach some of these questions … you make stuffed dates. Sarah Gerard
In honor of National Pound Cake day, I thought it was only fitting to post, um, Pound Cake! Duh! Leslie Green
Lemonade gets a hearty kick in the pants from a heaping pint of blues. Their indigo pigment isn't just eye candy; it contains powerful antioxidants that work as magic wands, protecting us from cancer. When pureed with sugar and lemon zest, the berries transform from deep blue to far-out magenta, making this one of the most gorgeous beverages you'll ever drink. Kim O'Donnel
Sake is one of those underrated alcoholic beverages, in my opinion, that most people only drink when going out for sushi. Hot or cold, filtered or unfiltered, are pretty much your only options when it is offered on a drink menu. Until now. Katie M.
In case you're a ginger noob, too, here are the basics. Next week, I'll go into how to cook with ginger. For now, enjoy the cocktail. Jaden Hair
Delicious and nutritious hemp milk and fresh organic fruits will make this the easiest breakfast smoothie ever. Children will love this smoothie. Grass Root
It’s 7:00 a.m. I poke around the kitchen in a daze, adding ingredients to my Vita Mix (high speed blender) for an energizing shake. I add a frozen banana, a scoop of almond butter, a cup of almond or hemp milk and… four cups of organic spinach. Yes, you heard right. I add fresh spinach to my smoothies. Let me introduce to you the Green Monster. Jenna Weber
While thumbing through an in flight magazine on the red-eye to San Antonio, I stumbled across this fabulous cocktail recipe — the Hooville Martini. Whoever thought of using Yoo-Hoo as a mixer is a genius! Katie Machol
Looking for a quick pick-me-up on a flatteningly hot Florida day? Why not combine the best of both worlds: cold and caffeinated? Ian Finn
Crowd pleaser; fruity; a good traditional sangria; easy to drink. Taylor Eason
Sweet like a Sour Patch strawberry candy; refreshing berry soda; a porch sipper. Taylor Eason
Pineapple Mango Sparkling Punch with Mint
You either love or hate sangria, but perhaps if you fall into the latter group it's because you've never had the good stuff. This sweet fruit-juice, sugar and wine blend is belovedly served in restaurants and on patios throughout the country, quenching the masses. Taylor Eason
The Bloody Mary is one of the few acceptable — or even desirable — morning cocktails, perfect as a hair-of-the-dog hangover tonic, or as a way to get the day started off right. Better yet, done right this pungent example of savory mixology is almost a meal in a glass, loaded with the vital nutrients, roughage and vodka that are essential parts of a balanced breakfast. Brian Ries
This article appears in Jun 10-16, 2010.