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Montclair, NJ, 07042
United States

2019601323

Adventures in food for curious cooks.

Recipes

Filtering by Category: Graduation

Nachos with Mexican-Spiced Vegetarian Lentils or Ground Beef

Lynley Jones

Nachos with your choice of ground beef or vegan lentil filling, spiced with Mexican oregano, cumin, chipotle and lime.

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Hibiscus Cookie Glaze with Candied Hibiscus Flowers

Lynley Jones

Dress your cookies to impress with a sophisticated cookie glaze and candied hibiscus crumbles. (Bonus, you can also make cocktails while you’re at it!)

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Crunchy Curried Chickpea Snack

Lynley Jones

Addictively snackable crunchy chickpeas, roasted with coriander, cumin and fennel seeds, with a pinch of asafetida and a little hot paprika zing.

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Aleppo Pesto-Chimichurri

Lynley Jones

A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.

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Grilled Peaches with Aleppo-Tequila Honey Sauce

Lynley Jones

Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)

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Watermelon-Lime Granita

Lynley Jones

Watermelon and lime blended into a frosty-cold dessert that’s simple to make, and sophisticated enough for any dinner party. (Double win!)

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Chicken Adobo

Lynley Jones

Chicken poached in vinegar and soy sauce with garlic, bay leaves and black peppercorns, then broiled dark and crispy. A super-flavorful classic Filipino dish that’s simple to make. Plan ahead to make rice bowls with the leftovers…

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Sumac-Basil Vodka Lemonade Cocktail

Lynley Jones

Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.

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Arugula and Prosciutto Pizza with Aleppo Pepper

Lynley Jones

Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.

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Queso Fundido with Roasted Chiles and Mexican Oregano

Lynley Jones

Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).

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Frozen Sumac-Basil Lemonade Spice Pops

Lynley Jones

Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.

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Frozen Hibiscus-Mint Lime Spice Pops

Lynley Jones

Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.

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Fizzy Mint Limeade

Lynley Jones

Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.

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Stuffed Burgers with Gochujang Mayo and Scallion Curls

Lynley Jones

Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)

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Mexican Stuffed Burgers

Lynley Jones

Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!

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Mexican Black Bean Dip

Lynley Jones

Addictively tasty Mexican dip for chips, or spread for veggie burgers or sandwiches.

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