116 tostone recipes

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.

Honey-lime baked chicken basted every 10 minutes for a glossy, caramelized glaze. Just 5 ingredients for a Boston Market-style rotisserie chicken flavor at home.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Mary's Boston cream pie reimagines the classic with flaky pastry instead of cake, sandwiching a rich vanilla cream filling and topping it with chocolate glaze. The top crust is pre-cut into wedges so every slice cuts clean.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

A traditional Portuguese recipe. Salt cod (bacalhau) and potatoes fried to perfection. FANTASTIC!

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Try something different for lunch with this scrumptious dish you can use to make amazing sandwiches.