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.
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 ...
“The Perfect Bite” recipe from Cheesemonger Invitational winner Perry Soulos of Arrowine & Cheese, Arlington, Va.
Nova Scotia is abundant with culinary riches, as a recent trip to the Canadian maritime province revealed.
Since the 18th century, fishing trawlers have been a mainstay in the Bay of Fundy where local Digby scallops are still highly prized. Jason Lynch, executive chef of Le Caveau, at Domaine de Grand Pré in Annapolis Valley, prepares them perfectly in a white wine ...
These cod cakes are brightened with shredded apple, summer savory and a tangy-sweet apple gastrique. Alain Bossé, also known as The Kilted Chef and an ambassador for maritime cooking, contributed this recipe. The saltiness of the cod can vary dramatically: After a day of soaking, ...
This deliciously decadent dessert created by Chef Roland Glauser, of Charlotte Lane, Shelburne, Nova Scotia, makes great use of local Annapolis Valley apples, cranberries and an extremely smooth and rich rum from Ironworks Distiller in Lunenburg. It’s a wonderful autumnal torte.
Herbs and spices, longtime culinary staples, are proving their worth in the dessert category, from the simplest sorbets and chocolate cakes to classic French tarts and macarons. And what a difference these additions make. Good, even great desserts are propelled to a new level of ...
Louise Aaronson is a food writer and cooking instructor with 30 years of experience. This pear tart is French in origin, but it was while she was living in Switzerland that she learned to make the crust with confectioner’s sugar. Sage adds a new, seasonal ...
A magical, sophisticated blend of flavors arises in this simple sorbet. Garnish with toasted coconut and/or basil leaves for added flourish.
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