Prepared Food Recipes

This savory strudel marries the full flavor of sheep’s cheese from the Pyrenees with sauteed mushrooms and leeks.

This cream puff dessert will appeal to sophisticated customers who appreciate England’s famous Stilton blue cheese along with a garnish of dried cherries in port wine.

Goat and sheep cheeses, as well as pungent blues, can dress up deviled eggs, strudel and even cream puffs.

Take a bite of these deviled eggs and the gloriously creamy, full flavor of truffles and goat cheese will melt on your tongue. These hors d’oeuvres are a big step up from picnic fare, yet they still appeal to many customers.

Take inspiration from Greece, Mexico and Myanmar for noodle dishes with international flair.

Tzatziki, the tangy-creamy yogurt sauce or dip often used to accompany Greek and Turkish dishes, is the inspiration for the dressing in this pasta salad filled with kalamata olives, grape tomatoes, artichoke hearts, red onions and feta cheese.

This meal-in-a-bowl is adapted from the book Burma: Rivers of Flavor. Author Naomi Duguid explains that it is a popular meal for foreign visitors to Myanmar (formerly Burma). Suggest to customers that they squeeze lime juice into the soup for added notes of flavor.

This tempting pasta in creamy cheddar sauce, from Ivy Stark, executive chef of Dos Caminos restaurants, is scented with jalapeños and topped with crunchy crushed tortillas and Cotija cheese. Mexican chorizo works well for the dish, as it’s far softer than sausages from other countries ...

Inspired by a dish at Battersby restaurant in Brooklyn, N.Y., this salad brings together several textures and colors. The Asian-inspired vinaigrette adds zing and a fresh twist. Cut large leaves for baking into 4-inch lengths.

This bright green soup takes minimal work and you can dress it up with diced cubes of marinated tofu, cooked yams, cooked farro or, as done here, with a drizzle of ginger oil. Serve either hot or at room temperature.

These addictive cheesy-crunchy bites work well as snacks or as a soup or salad garnish. Be sure that the leaves are completely dry before rubbing them with oil to ensure crispness. Try with a little chile powder or other seasonings as well.

This powerhouse green can be transformed into a soup, a fresh salad or even crispy parmesan chips.

Showcase one of this North African country’s definitive dishes with recipes that combine poultry, meat and vegetables with vibrant spice mixtures.

One of the classic combinations of Moroccan cooking is green olives and preserved lemons. In this subtly spiced tagine, the juicy chicken thighs are drizzled with toasted slivered almonds before serving. Wolfert suggests that canned green olives closely approximate the texture of those found in ...

This sweet and spicy recipe, drawn from two different lamb tagines by Paula Wolfert, recalls a dish served at Al Fassia in Marrakech, a celebrated restaurant uniquely run solely by women. It is easily made ahead and reheated. Ras el hanout, or “head of the ...

Vegetarian dishes can sometimes suffer from bland flavors. Not so this vibrant melange where chermoula, a piquant flavorful sauce used throughout North Africa, packs a delicious punch. This recipe was inspired by a tagine served at Zitoune, Alain Bennouna’s Moroccan restaurant in Mamaroneck, N.Y.

These tempting little bites of crisp meringues are filled with a ganache of white chocolate and green tea. Antioxidant-rich green tea has been touted as beneficial for heart health and cancer prevention. And in these macarons, it’s delicious too.

Chocolate with a hint of chile powder and cayenne (for stronger palates) makes for flavorful, moist doughnuts. A shiny glaze of chocolate topped with chopped toasted almonds makes these treats seductive.

The sophisticated flavors in these rustic tarts—hints of rosemary and chestnut honey—are reminiscent of Italy. By using high-quality dried peaches, your customers can enjoy them any time of year. Another enticing combination is a little fresh basil in the crust of a strawberry-rhubarb tart.