Cinnamon Grapefruit Sorbet by Michael Berkeley

A complementary blend of flavors. The cinnamon accents the peppery spice of the grapefruit.

Uva Helada con azucar by Alan Gustavo Faz Ochoa

agarras una uva del congelador o la nevera como tu le quieras decir luego te vas a la mesa donde comes o a la barra y dejas la uva en la barra y luego vas a la alacena o al cajon como tu quieras y sacas la azucar y llevas la azucar a la barra o donde pusiste la uva y le pones la azucar arriba de la uva…

Flor de Pesto y Queso by Andrea Faz

Bonito para los ojos, y sabroso para la boca

Mai Tai Pops by Krystina Castella

East meets west in these Polynesian Mai Tai Pops. Think hula dancers, orchard leis, flaming torches, and some campy tiki fun. If you are really ambitious and want to create pops you won’t find anywhere else, make your own tiki head silicone molds to shape these pops. I like to present these pops on a bed of flowers or individually on…

Thai Iced Coffee Pops by Krystina Castella

Thai iced coffee is a very sweet, creamy refreshment brewed by street vendors in a cloth bag and served in a plastic bag with plenty of crushed ice and a straw. These Thai Iced Coffee Pops are based on traditional recipes and serving methods. The Thai coffee powder (oliang) and the milk are poured over crushed ice and not mixed,…

Banana Split Pops by Krystina Castella

This king of pops is based on the classic flavors of a banana split. Traditionally, the banana is split lengthwise, but I put the banana on the pop stick to make it a hidden surprise. Pineapple topping is poured over the vanilla ice cream, chocolate syrup over the chocolate ice cream, and strawberry topping over the strawberry; the…

Pomegranate Apple Pops by Krystina Castella

In college I had an assignment to choose a fruit and use the structure to inspire a design. I picked the familiar but somewhat boring banana. My friend chose the pomegranate. I had never seen one before and was fascinated by its color, shape, taste, and the number of seeds (I counted almost six hundred). Today, with evidence of the…

Honeydew Melon Pops by Krystina Castella

Perfectly ripe honeydew melons are extraordinarily juicy and sweet. For these pops choose melons that have a high water content that are a little overripe. Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.

Graham Cracker Cool Whip Delights by Jose

Me and my high school buddy Zach use to make these. They are good and really easy to make

RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE by Draeger's Cooking School

Aunt Bette's Cheese Balls by chris weiss

A wonderful appetizer with crackers; perfect make-one-day-ahead snack.

Peppermint Stick Ice Cream by karin lubeck

This recipe serves 12 servings

Lemon Cotswold by JennyThomas

light cheesecake

Salsa Roja de Tomatillos by Rocio Herbert

Red Mexican Salsa. Great with Chips and Margaritas for that Cinco de Mayo Celebration!

Salsa Bandera (Flag Salsa) by Rocio Herbert

Typical Mexican fresh salsa. It gets its name from the colors in the Mexican Flag.