Prepared Food Recipes
This section offers recipes for retailers’ prepared food counters. A wide variety of cultures, cuisines and dietary restrictions are represented, such as Filipino dishes and gluten-free meals. Browse recipes by meal type, ingredients and more.
Autumn means shorter days, cooler temperatures, and darker, spicier drinks to keep everyone toasty and festive throughout the season.
Trending flavors and ingredients—green tea, chipotle, and pistachio—elevate these hors d'oeuvres into attention-garnering appetizers.
Pistachios seem to be the nut du jour and a new health-food darling, offering plenty of nutrients, fiber, and mostly unsaturated fat. That they are now readily available already shelled likely counts for a good part of their appeal to anyone who sells prepared foods. ...
When it comes to heat, Americans have truly embraced higher levels on the Scoville scale. Jalapeños are now as common as bell peppers.
Green tea remains high on the list of favorite contemporary flavors.
Bright and refreshing, this drink makes the most of autumn apple and spice. Although Abou-Ganim makes his own ginger-cinnamon syrup, equal parts Toriani cinnamon and ginger syrup will create a similar result.
A particularly fun drink to serve around Halloween, this cocktail calls for allspice dram—liqueur flavored with allspice berries. Also known as pimento dram, this liqueur is an essential component of tiki drinks, so it’s worth keeping a bottle on hand.
This spirits-forward nightcap gives a clean, autumn-appropriate pear lilt to vodka, the top-selling spirit. It’s especially welcome early in the season, on those warmer “Indian summer” days.
Barbecued foods recall our primal ancestors’ discovery that raw meat cooked over an open fire can be transformed into succulent, edible morsels.
Kebabs, or sosaties, made with cubes of lamb and grilled, are among the most popular South African braai, or barbecue foods.
Americans now recognize that exotic meats are often healthier and have fuller, more satisfying flavors. This recipe uses Mexican-style poussins, plump game birds that make a perfect summer entree. They’re so simple and quick to prepare and the avocado-tomato pico de gallo turns the meal ...
Grilled-hamburger lovers who have become vegetarian or are simply cutting back on meat will love these black bean burgers seasoned with citrusy, salty sumac and other spices.
Chia is a Mayan word for “strength.” It’s also the name of tiny black or white seeds from a flowering plant in the mint family that have been making a strong showing in the superfood category.
These tasty bright green and red kebabs are loaded with pesto-like flavor but are dairy- and nut-free thanks to ground chia seeds replacing the parmesan and pinoli. Remember to soak the skewers and seeds for at least 20 minutes before using.
Easy to make and full of flavor, this colorful vegetable medley can be enjoyed as an appetizer, side dish, or even light main when served atop udon noodles.
This creamy lime- and coconut-scented pudding takes very little effort and is completely dairy-free. Chia seeds swell to a tapioca-like consistency.
Prepared foods customers intrigued by dishes they read about, taste in fashionable restaurants, or discover on cooking shows often look for them in your cases.
Whether as a star player or supporting second fiddle, cauliflower has more to offer than a crudité for dips or baked in a cheesy sauce. Michelin-starred chef Vikas Khanna oven-roasts garam masala–seasoned, thickly sliced center cuts of the vegetable into what he calls “Tree of ...
If kale was yesterday’s vegetable darling, red Swiss chard—with its Mediterranean, not Swiss, origins—has found new favor today. One obvious reason is the leafy green is a nutritional powerhouse, loaded with calcium, potassium, vitamins A, E, and K, and phytonutrients like beta-carotene and lutein.
The sea is such an enormous source of nutrient-rich macro algae, with countless culinary and medicinal benefits, they can no longer be ignored. The most common seaweeds—a generic catchall term—are nori (dried red algae often found in sheets), hijiki (a brown sea vegetable), and arame ...
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