Snow pudding appeared in the 1896 edition of Fanny Farmer’s “Boston Cooking School Cookbook.”
The clean yet rich flavors of tembleque made it a perfect finish to an Easter dinner.
Fettuccini with garlic Parmesan puree uses a simple sauce made from garlic that is poached and pureed. The poaching mellows the garlic’s intensity, but not its flavor.
Mix crunchy cereals and noodles with a blend of chocolate, marshmallow and peanut butter to create edible "nests" to store chocolate eggs and jelly beans.
This inside-out eggplant Parmesan marries the heavenly flavors of mozzarella, garlic, basil and marinara sauce.
This Jan. 13, 2014 photo shows Italian jam tart in Concord, N.H.
The secret to making an Italian jam tart is buying the highest quality jam you can find.
This Jan. 13, 2014 photo shows a slice of an Italian jam tart in Concord, N.H.
Toasted panko bread crumbs and ground coriander give this easy chicken dish an extra boost of flavor.
This Bolognese is mostly effortless. A food processor makes it extra easy.
This Dec. 2, 2013 photo shows five spice pork bolognese pasta in Concord, N.H. This Bolognese is mostly effortless. You can make it even more so by using the food processor to chop your vegetables. Just toss them all in at once, then pulse until finely chopped. As for the meat, pork is delic…
This Feb. 3, 2014 photo shows a west coast variation of jambalaya in Concord, N.H.
Jambalaya is an extremely versatile dish, and can be dressed up to suit anyone’s tastes.
The humble celery stalk — high in fiber and low in calories — provides the foundation for this crunchy salad.
This Nov. 11, 2013 photo shows have-it-your-way celery salad in Concord, N.H. The humble celery stalk — high in fiber and low in calories — provides the foundation for this crunchy salad. Add a lemon vinaigrette, thin ribbons of real Parmigiano-Reggiano cheese and the add-ins of your choice …
This Dec. 2, 2013 photo shows Chinese chicken and vegetable soup in Concord, N.H. This recipe's fragrant broth is essentially a Chinese version of a Jewish chicken soup. (AP Photo/Matthew Mead)
Crispy, freshly baked wonton strips add a crowning touch to the chicken-vegetable soup.
This Dec. 2, 2013 photo shows pan seared flank steak with daikon slaw in Concord, N.H. Daikon radish resemble giant white carrots, but have a mild peppery bite. (AP Photo/Matthew Mead)
Pan-seared flank steak is perfectly complemented with daikon slaw. Daikon radishes resemble giant white carrots but have a mild peppery bite.
Chicken saltimbocca is stuffed with prosciutto and finished with roasted cherry tomatoes and Kalamata olives.
This Sept. 30, 2013 photo shows pork chops with chipotle pumpkin seed butter in Concord, N.H. (AP Photo/Matthew Mead)
Gruyere roasted Brussels sprouts with pepitas and dates makes a festive side dish for the holidays.
Grilled maple-glazed apple slices are easy to fix, and leftover glaze will last in the fridge for weeks.
Pressed cucumber salad with sour cream can be the perfect complement to a savory entree, as long as the extra water is drained from it.
This wild-rice-based stuffing keeps the expected celery, onions and spices, but adds the unexpected: apples and raisins for a sweeter taste.
Latke-crusted turkey cutlet and Meyer lemon applesauce unite Thanksgiving and Hanukkah foods.
Since pork can be pretty bland, the grape and mustard sauce gets a real chance to shine in this dish.
This Aug. 26, 2013 photo shows roasted cauliflower soup with bacon and thyme in Concord, N.H. (AP Photo/Matthew Mead)
The key to cauliflower soup with bacon and thyme is roasting the cauliflower before it is pureed.
This photo shows candied apple craniums made from red apples dipped in white candy in Concord, N.H. (AP Photo/Matthew Mead)
This photo shows a doughnut spider in Concord, N.H. A glazed doughnut forms the spider’s body, a cake doughnut is the head and doughnut holes form its eyes and legs. (AP Photo/Matthew Mead)
This photo shows a "goblet grave" with yogurt frozen into the shape of a skull and crossbones floating in a glass of grape juice in Concord, N.H. (AP Photo/Matthew Mead)
This photo shows "vampire doughnuts" with red gel food coloring dripping from holes in honey-glazed doughnuts in Concord, N.H. (AP Photo/Matthew Mead)
This photo shows yogurt frozen into the shape of skulls and crossbones in Concord, N.H. (AP Photo/Matthew Mead)
Versatile caramelized onion and squash bisque can be made as a vegan dish, or not. A half dozen toppings are suggested on the following page.
Marinades include lemon herb, garlic balsamic, maple soy and spicy hoisin.
A peek at some DIY ice cream flurries, including, from left, Concession Stand, Dark Horse Cherry, Berry Basket.
Herbed wild rice salad includes apricots and blueberries.
This chile-mango-beef concoction is sure to whet the appetite of any confirmed salad hater.
In this image taken on June 10, 2013, corn and steak grilled nachos are shown in Concord, N.H.In this image taken on June 10, 2013, corn and steak grilled nachos are shown in Concord, N.H.
Grilled Corn with Queso Fresco is a different take on corn on the cob - though it's plenty familiar to Southern Arizonans.
A pressed sandwich, which needs some prep work, can make for a wonderful picnic meal or get-together.
The Watermelon Bellini and Rosé Tinted Glasses are a far cry from wine coolers from the 1980s.
Quinoa is used in this tabbouleh, which is usually bulgur wheat tossed with cucumbers, tomatoes, herbs, olive oil and lemon.
Any-way-you-want-it sushi isn't actually sushi, but rather a tortilla rolled up into maki-style rounds.
There's no cooking involved in this version of gazpacho. But don't limit yourself to the veggies mentioned in the recipe: Add what you have.
The Bubba's Bunch recipe calls for ribs to be grilled for two to three hours, and it helps to pick out the meat carefully in advance.
Some salsa options, from left, include strawberry-fennel, apple-pepper and cucumber-corn creations.
Cocktails like Pisco Sour, front with flower, are sweet but not overly so.
No one asks for beef when offered Greek-style turkey burgers.