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By
Linda Everett and Richard Perry
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Recipe for Berkeley Health Bars. Serve as a snack, breakfast cereal or with yogurt. |
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By
Richard Calhoun
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Recipe for Cherry Granola Kugel. Kugel is very popular during the Jewish holidays and is generally served hot in the evening, as part of the main course or dessert, but this one is good for breakfast. |
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By
Deborah Madison
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Recipe for Deborah Madison's Chilled Tropical Melon Soup. Use Passport, Galia, or Ogen melons, a taste of the tropics, in this recipe. |
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By
Ann Kleinberg
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Recipe for Pomegranate Syrup. Making your own pomegranate syrup is well worth the effort - the taste is remarkable. |
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By
Kathy Casey
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Recipe for Wheaties Banana Split. Top with fruit and this dish is still your breakfast of champions. |
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By
Linda Everett
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Recipe for Betty Lou's Classic Rice Pudding. You’ll swear it tastes just like the way Mama makes it. |
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By
Chef Karina Ulrich
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Recipe for Ricotta and Leek Frittata. This low carb recipe for breakfast, brunch or luncheon will delight all guests. |
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By
Pamela Sheldon Johns and Jennifer Barry
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Recipe for Olive, Goat Cheese and Arugula Tea Sandwiches. An assortment of tea sandwiches makes a lovely picnic. |
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By
Leslie Revsin
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Recipe for Poached Pears with Vanilla Bean and Lemon Zest. These pears emerge from their poaching bath as exquisite, translucent objects that look lit from within. |
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By
April S. Fields
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Recipe for Sugar-free, Low Carb Cherry Yogurt Parfait. Even on a diet you can enjoy dessert without the guilt. |
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