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Vegan Coconut Pudding with Mojito Granita and Brown Sugar Streusel

Chef Margarita Kallas-Lee is making a delicious vegan dessert!

Cristina Cooks: Pancake Tuesday Recipes

Granny Mcgibbon’s German Pancakes:

Fabio Viviani's Spaghetti Cacio E Pepe & Bruschetta With Cherry Tomato Tapenade

2 servings

Cristina Cooks: Mini Gingerbread House on a Mug

Directions:

Peppermint Bark Sandwich Cookies

Preheat the oven to 350 degrees. For the dough: Beat together the butter and sugar until smooth. Stir in the 3/4 cup melted and cooled chocolate chips. Stir in the flour, baking soda and salt.

Blueberry Buttermilk Breakfast Cake

Chef Toya Boudy is making a cake with a breakfast twist.

Merci Beaucoup Cakes - Coconut Snowballs

Reva Alexander-Hawk amps up the flavor of regular box cake with her Coconut Snowballs.

Pumpkin Spaetzle with Mushrooms and Cranberry Sauce

Executive Chef Chris Coombs shares a warm and comforting recipe featuring earthy mushrooms and cranberry sauce!

Nick Stellino – Swordfish Agrodolce

Bring Italy to your kitchen with Nick Stellino's Swordfish Agrodolce.

Wild King Salmon with Whole Roasted Fava Beans and Garden Fava Leaves

A recipe from Executive Chef, Michael Fiorelli that serves four.