148 stone recipes

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.

Thin, lacy Italian Florentine cookies loaded with nuts and candied orange peel in a caramelized cream base. Shatteringly crisp with just 6 ingredients. Drizzle with melted chocolate for the classic finish.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

This host of ghosts cake is easy to make, and the result is super outstanding, want to impress your guests? Try this out!

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This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping.

Classic Boston baked beans slow-cooked for 8 hours with molasses, brown sugar, dry mustard, and a kick of cayenne. Crusty on top, creamy underneath. The real deal.