Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of coriander seed, poppy seed, toasted sesame seed, Sicilian sea salt and black pepper.Recipe courtesy of McCormick
These strawberry-lemon cream cheese bars are the perfect dessert for brightening up your summer. The blend of tart and citrusy flavors, paired with a shortbread crust, make for a delicious dessert. Recipe courtesy of Phil's Cage Free
Many New Yorkers hit the deli in the morning for a fresh bagel smothered in whipped cream cheese and topped with smoked salmon. They know what they’re doing, and we think they’ll be equally as impressed when they see that we’ve replaced the bagel with fries in this recipe.
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As soon as I saw their robust, plump, and purple bodies at the farmer's market stand, I knew I had to take them home. I'm not much of a baker, but when it comes to figs, there's little else I'd rather do with them then create something sweet. I took a fairly easy route, which I think you'll agree with, and the results were phenomenal.
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A couple of years ago I started making a three-ingredient spread that has seen Jackie and me through many, many sessions of pre-dinner drinks. It is simply a mash of olives and cream cheese, brightened with lemon zest. (I didn’t realize at the time that something similar actually existed: I’ve looked at other recipes and immodestly prefer my own for its simplicity, its high olive content and its lemon zest.)Using good olives and good cream cheese – preferably a fresh, properly tart and cheeselike smaller-production variety such as Ben’s from upstate New York – yields a spread that can shmeared on Scandinavian-style rye bread, dense pumpernickel or crispbread, either by itself or even topped with smoked salmon: the olives and lemon zest make sense with smoked fish.What if I make too much or don’t serve enough of it? The leftovers – all by themselves – make a dandy buttery-tasting (though butterless) olive-cream sauce for pasta. Do not scoff: Think of delicious pasta sauces made of other cheeses and little else, like the Roman cacio e pepe or my beloved gorgonzola and arugula. And there’s rarely a down side to olives.So make the spread and then make the pasta.Serves many as a spread; the leftovers (two thirds of the total quantity) will serve two as a main-course spaghetti sauce (or four as a pasta starter)
These delicacies can be made with regular chocolate or white chocolate (or both!) and are lovely additions to any holiday candy gift basket. The white chocolate variety tastes very reminiscent of peppermint bark. Dust with powdered sugar for a snowed-on effect, or serve plain.
While for many people, the coming of autumn means fall foliage, comfy sweaters, and hot apple cider, to me the changing of the season means one thing: it's pumpkin time! Pumpkin is one of my favorite flavors, and when the weather cools, it's time to incorporate it into as many dishes as possible.
These cupcakes are a tasty way to welcome the chilly temperatures. The cake is moist and not too sweet and the decadent maple cream cheese frosting is homey and delicious. And that little crumble of Heath bar on top just takes them over the edge. Whip up these cupcakes for a taste of fall's best flavors all in one bite.
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Scrambled eggs and bagels with lox are some of breakfast's most beloved dishes. Try this fun recipe that combines the two into a lox and cream cheese scramble. With crunchy toast, fluffy eggs cooked in cream cheese and fresh lox, this breakfast recipe will delight your family and wow your brunch guests.Recipe courtesy of Tiffany Accardi, Gals That Brunch