Dark and moist, with chewy currants, these are flavored with cinnamon, clove, ginger and rich molasses. They are so versatile – cut them in bars or triangles. Not too sweet, so you could even eat them for breakfast (we won’t tell!). Photo by Amy Robb. Makes 2 dozen Ingredients 2-1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1-1/2 teaspoons ground cinnamon 1-1/2 teaspoons ground cloves 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup lig

pork tenderloin sliders

carrot top open faced sandwiches

Cauliflower leaves work well in this savory pastry.

Fresh tomatoes atop a goat cheese filling on a Parmesan cheese crust make for a delectable brunch dish.

Try this sandwich with other seasonal produce that does well on the grill, like eggplant.

glass bread sandwich rolls

The key to successfully making brownies on the grill is controlling the temperature and the kind of pan used.

Make jam ahead of time and have it at the ready when you want to make this sandwich.

This arepa is filled with chicken avocado salad.

Combined with dates and spices, these fudgy bars make the perfect lunchtime dessert or after-school snack.

Tips for Organizing the Kitchen and Menu Planning