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    244 Recipes

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    This is a really easy recipe for mango bread, from A Taste of Hawaii Cookbook. The toughest thing about this recipe is cutting up the mangoes. Great mango flavor! I love the crunch of the macadamia nuts and walnuts. Enjoy!

    Recipe #458063

    This is a staff favorite from Food and Wine Magazine. This is special enough to serve to guests. It does take some prep, but it is comletely worth all the steps. I suggest making the Hollandaise sauce first and keeping it warm over the hot water bath, while preparing the sanwiches. Enjoy!

    Recipe #458061

    A very simple recipe with gourmet taste! From Food and Wine Magazine. The flavors of the smoked salmon, Gruyere cheese and Dijon mustard complement eachother very nicely. I enjoy the hint of lemon, too. This makes a simple lunch special.

    Recipe #458060

    This is a fun fondue recipe from Food and Wine Magazine. The chocolate fondue is laced with bourbon and the pound cake is grilled - both different twists for a fondue! They suggest serving this fondue with fresh apricots, fresh pineapple and the grilled pound cake.

    Recipe #458001

    This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.

    Recipe #458000

    And now for something completely different.... This one takes a bit of forethought since the recipe calls for roasting garlic cloves, but once that's done the recipe is a breeze. I love making paninis. This is a nice combination of flavors, that I think complement each other very well. From Food and Wine Magazine. Please note the directions for roasting garlic, which can be done in advance of preparing the paninis. The cook time does not include roasting the garlic, which takes 30 minutes to an hour depending on how much garlic you choose to roast. The roasted garlic really makes this recipe special. Enjoy! *Note: you can used regular canned tuna in oil instead of the more expensive jarred version. You could also used tuna in water and sub olive oil for the tuna oil.

    Recipe #457999

    This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!

    Recipe #457998

    I love this salad. The dressing is really tasty and easy. Cheese crisps are fun to make, just be careful not to burn them (or your fingers)! You could add other flavors to the cheese crisps, ex. try it with cracked black pepper and chopped thyme or other herbs - add them as the cheese melts. Enjoy!

    Recipe #457956

    A nice, warm dip to serve for parties! You could serve this with a variety of crackers, breads or veggies. The recipe is from Rachael Ray.

    Recipe #457954

    This was probably the inspiration for the filling to the sweet pototo pies found in America these days. Although not low-fat by any means, it is simple and satisfying. Recipe by Angela Self Medearis. *Cook time does not include refreigeration time.

    Recipe #457063

    Desserts were never a large part of the African diet. For a long time, sugar was really expensive. Desserts were usually reserved for Christmas. This is a fairly healthy and easy to fix dessert. Recipe from Angela Shelf Medearis.

    Recipe #457062

    This is an African drink recipe, courtesy of Angela Shelf Medearis. It's different and refreshing! * Cook time does not include refrigeration overnight.

    Recipe #457059

    This is a sweet and refreshing punch. My kids love it. Recipe by Angela Shelf Medearis. Note: We prefer no pulp, so I used Crystal Light lemonade and no pulp orange juice. I found the guava juice in cans in the ethnic aisle at the grocery store and the pineapple and papaya juices in the juice aisle.

    Recipe #457054

    This was a favorite of Thomas Jefferson. His cook was a slave from Africa and created many delicious meals. You could say that Jefferson's cook, Hemings, cooked his way to freedom. In 1793, Jefferson signed a document that emancipated Hemings if he promised to train a new chef for Monticello! Note: you can shortcut this recipe by using fast-cooking rice and adding the browned pistachios and pine nuts in at the end. Delicious either way!

    Recipe #457048

    Fava beans have a nutty taste. This is a really yummy way to prepare them. Recipe by Angela Shelf Medearis.

    Recipe #457039

    This is a great bean recipe, with it's origins in Africa. I really love the layers of flavor. The original recipe called for 1/2 Cup of peanut oil, but I just reduced it to 1/4 Cup, which I think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef Angela Shelf Medearis. *Cook time does not include the overnight soaking of beans.

    Recipe #457028

    In Jollof, the rice is cooked along with other ingredients, rather than as a separate starch. Jollof contains just about everything you need for a one-dish meal. I think this recipe is so flavorful and delicious. I find myself going back for seconds of the rice with veggies. Don't skip the cabbage (unless your really hate cabbage) because it really adds flavor to the rice. Yum!! I omit the ham. Recipe from chef Angela Shelf Medearis.

    Recipe #457027

    This is a fairly simple chicken tangine recipe. The recipe came chef Angela Shelf Medearis. Enjoy!

    Recipe #457025

    This is a South African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie.

    Recipe #456968

    This is an African inspired recipe by chef Keith Famie. This batter could also work for firm bananas. Not exactly a healthy dessert, but it is a treat. Enjoy!

    Recipe #456966

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