
I had a bunch of ripe plum tomatoes from the farmer’s market, and found a delicious sounding recipe for canned tomato bruschetta topping in Taste of the South magazine, so I decided to give it a try.

This baked and soft seafood cake with a bit of a twist uses fresh sashimi grade seafood as well as packaged tuna and surimi.

Fluffy vanilla cake topped with brown sugar and caramelized peaches and plums.

This version of a classic Reuben is made with pastrami, cheese, sauerkraut, and dressing broiled over a roll until the cheese is melted and bubbly.

This classic entree features meat patties stuffed with rice slow-cooked in a thick sweet and tangy onion sauce.