Smoked Salmon Crêpes with Creamed Peas

Recipes

Dried and fresh mango combine with creamy cashews, sweet raspberries and toasted almonds for a colorful dessert or brunch addition. Prepare all components ahead of time and assemble just before serving.

Serve this big, delightfully puffy pancake right from the skillet, or transfer it to a platter by running a knife around the edges and then loosening the bottom with a spatula before sliding the pancake onto a platter.

Let this sandwich sit for several hours for the flavors to meld and the oil to impart the bread with a delicious flavor.

Secret Ingredient: Avocados

This recipe was sent to us by Tiffany from Atlanta whose mother made this dish before her. Although she baked her version, we prefer to cook ours on the stovetop for a more traditional slump. Drizzle servings with cream or top with dollops of crème fraiche, if you...

Apple cider's sweetness is a perfect foil for turnip's earthy character. Serve these alongside roasted chicken, pork or lamb.

Serve this rich breakfast or brunch treat—a fragrant cross between a quiche and a soufflé—as the main entrée. A fruit salad or crisp garden salad rounds out the meal perfectly, whether it's Easter, St. Patrick's Day or a breakfast-for-dinner weeknight.

This creamy, cool dessert has full fruity flavor and uses our popular ginger snaps for zing and a light crunch. Chia seeds add polka dots of fun, nutrients and help with texture. For even more fruit, garnish each serving with sliced fresh peaches.

A classic spicy Italian sauce, this version uses no oil or anchovies, yet satisfies with plenty of flavor.

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This recipe for potato salad with peas, pickles, hard-boiled eggs and chicken is traditional in the St. Petersburg area of Russia.

The preparation for panna cotta, or cooked cream, can be whisked together in a flash. Buttermilk adds a tangy balance to the rich cream in this version, and seasonal berries contribute color and sweetness. Be sure to allow several hours for the panna cotta to chill...

Serve this hearty vegetarian tart with a salad tossed with a tangy citrus vinaigrette.

Our whole wheat pasta has won awards for its light taste and texture, making it an appealing, healthy whole grain solution. Beans are a great source of protein with little or no fat.

Secret Ingredient: Vic Cherikoff Down Under Kakadu Wild Fire Pepper Sauce

Merguez sausages originated in North Africa and are typically made of lamb or beef and spiced with chiles that give the sausage its notable red color.

Cornmeal cake makes a delightful gluten-free dessert. Ricotta cheese and almonds add richness, and orange juice and zest add bright citrus flavors. Serve with a simple topping of seasonal fruit and crème fraîche lightly sweetened with brown sugar.

A delicious crust of Marcona almonds makes a rich base for fig spread and goat cheese. Arugula's sharp flavor serves as an ideal counterpart to the richness of the tart.

Ready-to-eat vegan meatballs make this filling soup a snap to pull together. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.

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