The flavor of squash blossoms, a traditional filling for quesadillas in Mexico, is much more complex than that of the squash itself. And the fragile flowers need only be cooked briefly to release their intense flavor. Cut in wedges, these unique quesadillas, featuring a dynamic trio of flavorful manchego, panela, and cotija cheeses by Cacique, are excellent as a starter for a summer barbeque or cocktail party.
Inspired by the bustling streets of Shanghai, Susan Feniger creates a brunch pancake recipe that brims with coconut and bananas. Special enough for holidays; simple enough for weekday mornings.