Recipes

Chef Joshua McFadden, from Ava Gene’s Restaurant, mixes up this Cucumber, Celery, Blueberry & Pistachio Salad from the U.S. Highbush Blueberry Council.

With this recipe from Butterball Foodservice, twist a classic bacon, lettuce and tomato sandwich by incorporating sliced turkey breast; a spread of avocado mayonnaise; and toasted, rosemary-topped

Crunchy tri-color tortilla chips covered with chopped beef brisket and smothered in cheese and toppings. What can be better?

This recipe, from Chef Thomas Kim at the Rabbit Hole, uses a heritage breed of 

Pumpkin spice cupcakes made with DOVE Chocolate Baking Chips, topped with maple infused frosting.

Using a simple recipe from Wewalka, barbecue chicken and pineapple pizza has never been easier.

This casserole is quick and easy to prepare and satisfying for guests.

Chef-mate's recipe makes this classic indulgent dish easy.

Perfect for summer breakfast or brunch meals, this Aunt Jemima Mango and Cream Pancake recipe is sure to satisfy all dayparts.

Lemon and poppy seed cake truffles enrobed in silky smooth dark chocolate ganache made with DOVE Chocolate Baking Chips.