370 stone recipes

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Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

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Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

An easy to make no bake raspberry topped cheesecake with gingersnaps for the crust. Disappears quickly, light and fluffy dessert.

Burrito is one of the easiest foods to make, and it's also delicious and filling. A quick way to make a tasty and nutritious meal.

This delicious rhubarb custard pie is a hit at our family dinner table.

A delightful homemade jam combining the sweetness of strawberries and the tartness of apples, perfect for spreading on toast, scones, or using in desserts.

Traditional English orange marmalade with oranges, grapefruit, and lemon. Bittersweet citrus preserve, perfect on toast or scones. Three-citrus old-world recipe.

Silky and rich. This mascarpone ice cream is absolutely delicious, it's so easy to be addicted.

Flaky biscuit pockets stuffed with crumbled feta, chopped green olives, dill, and a squeeze of lemon. Baked golden at 400F in just 10 minutes for a savory Greek-style appetizer.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

Buttermilk breakfast biscuits cut into wedges, brushed with milk, and dusted with sugar before baking. A scone-style sweet biscuit with tender flaky layers and a lightly crisp golden top.