Nov 01, 2008

From: Chef Amanda Reeves, Amanda's Bistro, Mexico Beach, FL. This recipe was a runner-up in the 2007 Peanut Advisory Board recipe contest. Yield: 6 servings...

Smoked Honey Ice Cream

Oct 01, 2008

From: Sous chef Meredith Spalviero, Carolina's, Charleston. Chef Jeremiah Bacon serves the ice cream with an almond cake. Yield: 1½ to 2 cups...

Edamame-Tofu Croquettes

Oct 01, 2008

Yield: 10-12 servings...

Elizabeth's Chocolate Pudding Pies

Oct 01, 2008

From: Author and grillmaster Elizabeth Karmel, Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ. Yield: 6 servings...

Pomegranate Poached Pear, Warm Spice Cake & Port Fruit Compote

Oct 01, 2008

From: Pastry chef Suzanne Imaz, One Sixty Blue, Chicago. Yield: 28 servings...

Devil Fudge Brownies

Oct 01, 2008

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Luscious Creamy Custard Sauce

Oct 01, 2008

From: Author Lori Longbotham, Luscious Creamy Desserts (Chronicle Books, 2008). Also known as English cream, the author suggests exploring the possibilities for variation, such as steeping grated citrus zest, basil, tarragon, rosemary, lemon...

Idaho Potato Bread Pudding

Oct 01, 2008

From: Chef Todd Downs. Yield: One 2" hotel pan...

Mexican Tarragon-Infused Panna Cotta Stuffed Petite Squash

Oct 01, 2008

From: Pastry Chef Ann Blackwood, Kalahari Resorts, Sandusky, OH. This is one of the recipes Ann Blackwood prepared for the recent 2008 Food & Wine Celebration held at The Culinary Vegetable Institute in Milan, OH to benefit the hands-on Veggie...

Banana Choc Peru

Oct 01, 2008

From: Pastry Chef Marc Ducobu, Patisserie Ducobu, Waterloo, Belgium...