221 cube recipes

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Beat the summer heat with this delicious fruit dish that is bound to cool you off.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Iced coffee cream with spiced coffee, brown sugar, vanilla ice cream, and whipping cream. Flavored with cinnamon and mixed spice, topped with cocoa powder and grated chocolate.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.