Flavors of cinnamon, clove and pumpkin make this classic sweet bread a quintessential fall treat.
Culinary consultant to food companies and commodities board for 20 years. As a culinary consultant to food companies and commodity boards for over 20 years, Rosemary’s approach to recipe development is ‘real-life recipes for regular cooks,’ following her 4-A’s: Appealing, Approachable, Accurate and Achievable for everyday cooking.
With attention to current trends and consumer appeal, her recipes are trendy, yet not too edgy. She strives for intriguing, without intimidating, and healthful when appropriate to the product or promotion.
She loves the mission of creating an irresistible recipe to go with a product. One favorite and challenging project was recipes using Dreyer’s frozen fruit bars. What could be made with a fruit bar on a stick? She turned the bars into custom flavored beverages.
A party fruit “bar” for guests to create their own flavors of mojitos, margaritas and mimosas.
Articles & Recipes by Rosemary Mark12
A can of fire-roasted tomatoes transforms ground turkey into taco filling. Fire-roasted tomatoes vary in heat by the brand, try a few to pick your favorite. Raisins add sweet contrast to the heat.
This gluten-free quinoa and oat flakes topping is perfect on any kind of fruit crisp. Cornflakes can substitute for quinoa flakes and make the topping extra crispy.
Use this recipe to develop your own signature cookie. The possibilities are endless!
Savory beer braised pork ribs atop a bed of sweet apple sauerkraut – this German-inspired meal is great for the fall festive season. Loin ribs are leaner and a little drier than shoulder ribs, and hold their shape better when baked.
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