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China Moon Ten - Spice

A fragrant homemade Chinese ten-spice blend with toasted star anise, Szechuan peppercorns, fennel, coriander, and cumin. Toast, grind, and store for marinades, stir-fries, sauces, and meat rubs.

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Smoked Salmon Canapes

Smoked salmon canapes on crisp jicama triangles with lime-spiked Neufchatel cheese and cracked black pepper. A light, no-cook appetizer that looks like it came from a caterer.

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Chalupas

Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.

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Blueberries with Brown Sugar Cream

Blueberries with brown sugar cream is a 3-ingredient dessert: fresh blueberries, a dollop of sour cream, and a sprinkle of brown sugar that slowly melts into dark ribbons. Ready in 5 minutes.

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Magenta Millet Pilaf

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

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Eggplant a la Provencale

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

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Seven-Day Sweet Pickles

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

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Burnt Oranges (Irish)

Whole oranges caramelized with butter and sugar, then flambeed with Irish whiskey and bathed in a wine-orange syrup. A dramatic Irish dessert served warm or cold.

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Microwave Spiced Red Cabbage

Microwave spiced red cabbage with vinegar, cloves, coriander seeds, peppercorns, and tart apple cooked tender in 20 minutes. A quick German-style braised cabbage side dish without the long stove time.

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Pie Crust/Low-Fat

A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.

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Easy Lentil Chili

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

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Hot Chocolate

Chocolate contains compounds believed to boost serotonin and endorphin levels in the brain. Among them are theobromine and caffeine, which can increase alertness and trigger a pleasurable feeling similar to the natural high after exercise. Another group of compounds, called flavonoids, has been found to benefit heart health. Studies suggest they improve blood flow by relaxing the blood vessels.

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Double Stout

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

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Creamy Milk Chocolate Fudge

No-bake milk chocolate fudge made with two kinds of chocolate chips, marshmallows, and sweetened condensed milk. Silky, rich, and ready to slice in just 2 hours of chill time.

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Aromatic Lamb

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

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Italian Brochettes with Angel Hair Pasta

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

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