Stuffing a burger with cheese takes it to another level of excellence. This stuffing is inspired by the fried jalapeños found on so many pub menus.
A filling that's tangy with lemon and rich with almond in a buttery crust makes an elegant dessert. This easy pastry shell needs no prebaking and transports well when left in the tart tin.
Lemongrass paste adds flavour without any hard bits. It is available in the produce section of most grocery stores.
Kids love the tropical combination of pineapple, lime and coconut. In lieu of buying a bag of prepared popcorn, make your own on the stove top. Not only will the kernels be lighter and larger but they also won't have any of the added preservatives. Package the popcorn in small cellophane bags.
This light and refreshing sherbet is great for using up the soft, ripe peaches in the basket. Freestone peaches are much easier to pit than the clingstone variety; they're ready a little later in the season but are worth the wait.
If you're unfamiliar with tofu, this salad is a good way to try it. The strips of tofu are similar to marinated mozzarella in appearance, taste and texture. Serve this salad as a light lunch or first course with crusty bread.
Warm ginger and wasabi add warmth to this savoury and sweet granola. Think of this as a milder version of wasabi peas—perfect for snacking!
Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls.
Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
