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Lemon yogurt poppy seed muffins with a tangy lemon glaze, made with lowfat lemon yogurt and fresh lemon zest. Tender crumb with a bright citrus punch and a satisfying poppy seed crunch in every bite.

Cloverleaf refrigerator rolls: soft, tender potato yeast rolls shaped three balls to a muffin cup so they pull apart into clover-leaf petals. The make-ahead dough chills overnight for fresh-baked rolls on demand.

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

It seems odd that thyme is connected with dessert, but this recipe actually works out in this way, and these elegant looking bars are amazingly delicious!

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.

A quick and easy classic Asian flavored beef and broccoli with snow-pea stir-fry.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.