and its permanent Cravings Value Menu.

Try this recipe for.jumbo strawberry-and-rhubarb muffins.

(or make like Joanne Chang and substitute with raspberries!)..Whether they’re a grab-and-go breakfast or an afternoon treat, these giant, sugar-topped muffins are as versatile as they are crowd-pleasing.. © Cedric Angeles.Whether they’re a grab-and-go breakfast or an afternoon treat, these giant, sugar-topped muffins are as versatile as they are crowd-pleasing.. Cedric Angeles Cedric Angeles.

Gavin Kaysen, Chef/Owner, Spoon and Stable and Bellecour."Lightly poached and served with foie gras and.

Cynthia Wong, Executive Pastry Chef, Butcher & Bee.

tartlets, filled with a layer of rhubarb jam on the bottom, then filled with.Drain and pat dry..

Season each asparagus stalk with salt and pepper.Using about 1 1/2 slices prosciutto for each asparagus stalk, tightly wrap each stalk in the prosciutto.. Place a sheet of phyllo on a work surface.

Brush with melted butter and sprinkle with Parmesan, nutmeg, salt and pepper.Place an asparagus wrapped in prosciutto along the shorter edge of the dough.