Chef Joshua McFadden, from Ava Gene’s Restaurant, mixes up this Cucumber, Celery, Blueberry & Pistachio Salad from the U.S. Highbush Blueberry Council.This cucumber, celery, blueberry and pistachio salad hits every flavor note—sweet, sour, salty, bitter … and it’s all kinds of crunchy.
Nothing says it’s the holiday season like tasty cookies. On behalf of Grand Geneva Resort & Spa, the award-winning 1,300 acre resort in Lake Geneva, Wisconsin, here is the Brown Butter Chocolate Pecan Cookies recipe from their pastry team.
This recipe, from Chef Thomas Kim at the Rabbit Hole, uses a heritage breed of Smithfield DURoC Pork Belly as the main component of a breakfast kimchi bowl. It combines authentic ethnic flavors, heritage breed meats, and is an easy breakfast option all in one.
While coffee is still most often consumed for breakfast, it is becoming popular during other times, including the afternoon when people are looking to refuel or indulge. Check out this specialty Sparkling Cappuccino from Coca-Cola, a unique take on a classic sure to please guests of all ages.