A few minutes of prep turns an already delicious fruit into an irresistible snack for kids and adults alike. While the kabobs can satisfy a sweet tooth anytime, the skewers make this recipe festive party fare, too.
Burrata, "butter" or "buttered" in Italian, is a fresh mozzarella cheese that's mixed with cream. San Francisco chef Adam Tortosa pairs burrata with sweet Asian pears, pickled onions and a rich garbanzo bean spread.
Too much zucchini? You can make this bread long after the season ends. Just grate the zucchini, put it in a freezer bag and keep frozen until you're ready to bake.
Kale chips are starting to show up in grocery stores, but they tend to be pricey. You can make your own in minutes, and the flavor combination will have you grabbing one crispy bite after another.
Anchoiade is an anchovy-based condiment that originated in France. Café Rouge Executive Chef Rick DeBeaord's version is a delicious complement to grilled pork chops.
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