ow you doin’? Can you believe it’s almost Labor Day? Some kids are getting ready to start school and others have already begun their school year. It’s time to buckle down and get the family back into the work and school mind set. Forget about the beach and images of fit boys and girls and get yourself in a red, white and blue frame of mind and think about your Latin class. (I hated Latin!)
 
Now, speaking of patriotic colors, it’s that time of year to bring back my Red, White & Blue Mixed Berry Chantilly Cake. This is not a complicated production, but a berry Chantilly sheet cake that takes everything you love about the signature Whole Foods cake and turns it into an easy-to-serve 9 X 13 sheet cake—layered with fluffy Chantilly cream and topped with fresh berries. It's the perfect dessert for cookouts, end of summer gatherings and especially Labor Day celebrations—you'll understand the obsession after one bite.
 
Prep time: 15 minutes
Bake time: 30 minutes
Cool time: 30 minutes
Yield:  12 servings
 
Ingredients 
For the cake
4 large eggs
1-1/4 cups granulated sugar
2 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 cup whole milk
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine kosher salt
 
For the berry topping
2 cups ripe red strawberries, halved
1 cup blackberries, halved
1 cup raspberries
1 cup blueberries
 
For the Chantilly cream
8 ounces cream cheese, softened
8 ounces mascarpone, softened
3/4 cup confectioner’s sugar
1-1/4 cups heavy cream
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cake

1. Spray a 9 X 13-inch baking pan and line it with parchment; set aside.
2. Add the eggs and sugar to the bowl of a stand mixer fitted with whisk attachment.
3. Whip on medium-high speed until very thick and pale; 5 to 7 minutes.
4. Meanwhile, in a separate bowl whisk together the cake flour and baking powder.
5. Heat the milk and butter until the butter has melted and milk is steaming but not boiling; remove from the heat and stir in vanilla and salt.
6. Add half of the flour mixture to the eggs and sugar and mix at the lowest speed until almost combined.
7. Beat in the warm milk mixture at low speed.
8. Beat in the remaining flour mixture just until no flour streaks remain. Do not over mix!
9. Pour the prepared batter into the prepared pan.
10. Bake in the preheated oven until a cake tester inserted in the center comes out clean; 28 to 32 minutes.
11. Let the baked cake cool completely for 30 minutes.

To prepare the berries

1. Stir strawberries, blackberries, raspberries and blueberries together in a small bowl and set aside.

To make the Chantilly cream

1. Beat the cream cheese, mascarpone and confectioner’s sugar until creamy.
2. Add half of the heavy cream slowly with mixer running at a low speed until incorporated, then add in the remaining cream.
3. Whip on medium-high until medium peaks form; 2 to 3 minutes.

To assemble the cake

1. Cut the cooled cake in half horizontally.
2. Spread half of the Chantilly cream on top of the bottom cut.
3. Add some berries to taste.
4. Set the other cut half on top of the berries and cream and top with the remaining Chantilly cream and remining berry mixture.
5. It’s best if you serve this dessert immediately but it can be refrigerated for a few hours ahead of time, if you must.

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ChefSecret: As an added touch, I like to sprinkle the top of the cake with 1/2 cup of crushed graham cracker crumbs.
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Quip of the Day: You can’t buy happiness, but you can buy cake—and that’s basically the same damn thing.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Cake #RedWhiteBlueMixedBerryChantillyCake #MixedBerry Cake #ChantillyCake #HappyLaborDay #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Rescue Mary and bring her to your next brunch!
 
My Spicy Shipwreck Mary cocktail (and appetizer) is a tangy and spicy brunch addition that will make your guests swoon. It uses all natural and flavorful ingredients that taste best when sourcing fresh ingredients from the local greengrocer.
 
It also saves Mary from starving on the island with only a skewer of olives and a grinder of pepper and topped with a jumbo shrimp. It’s kind of a shrimp cocktail in a cocktail.  A decadent start to a lazy weekend morning.
 
This is everything that Mary needs to keep her (and you) in the pink.
 
Ingredients 
Lime juice for dipping the rim of the glass
Tajin Classico spice for dipping the rim of the glass
2 ounces vodka (I prefer Ketel One Citroen)
3/4 ounce tomato juice
1/2 ounce red wine
1/4 teaspoon horseradish
1/2 ounce fresh lime juice
7 drops hot sauce (I prefer Cholula Original)
1 pinch kosher Salt
1 pinch black pepper, freshly cracked
Garnish with carrot, celery stick top, green olives, chili peppers and a large, boiled shrimp
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a highball glass in the freezer until frosty.
3. Dip the rim of the glass in lime juice followed by Tajin spice to dress the rim.
4. Add ice about halfway from the top of the frosty glass.
5. Add all the above listed ingredients over the ice. Stir.
6. Garnish with the carrot stick, celery stick, olive, chili pepper and the shrimp, of course.

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ChefSecret: "Hotten" this cocktail by adding more hot sauce and horseradish to your own taste.
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Quip of the Day: Three pieces of string enter a bar... the first string approaches the counter and says, "Beer, please."
The bartender says, "We don't serve strings here, get out."
The second string goes up to the bartender and says, "Bloody Mary, please."
The bartender says, "Didn't you hear what I told your friend? We don't serve strings here. Get out."
Seeing this, the third string goes into the bathroom, unravels his ends, and ties himself in a bow. Then he goes out to the bar and says to the bartender, "I'd like a martini, please, straight up, with a twist."
The bartender looks at him suspiciously. "Are you a string?"
The string replies, "No, I'm a frayed knot."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #SpicyShipwreckedMary #TomatoJuice #RedWine #Vodka #Horseradish #Tajin #Cholula #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? There’s no doubt about it… I love cookies! I always have a large cookie jar (or two) filled to the top. I particularly love cookies with chocolate in them. I even like to add chocolate to plain cookies like oatmeal, peanut butter or snickerdoodles. It’s like finding a surprise bit in the middle of an ordinary cookie.
 
At Choclatique we were always looking for the spectacular cookie—that means two or three types of chocolate---this just might be it. This soft on the inside, crispy on the edges cookie is one that will quickly become a family favorite.
 
Prep time: 15 minutes
Chill time: 36-48 hours
Bake time: 19-20 minutes
 
Ingredients 
1-7/8 cup cake flour (8 1/2 oz)
1-2/3 cup bread flour
1-1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2-1/2 sticks unsalted butter
1-1/4 cup light brown sugar, packed
1-1/8 cup granulated sugar
2 large eggs
3 teaspoons pure vanilla extract
2 cup bittersweet or semi-sweet chocolate chunks (I prefer Guittard chocolate)
3/4 cup milk chocolate chunks
1 tablespoon flaky sea salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the flours together with the baking soda, baking powder, kosher salt, cinnamon and nutmeg and set aside.
3. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugars together at high speed for at least 4 minutes.
4. Add the eggs and vanilla and beat for 2 more minutes.
5. Add the flour mixture and mix on the slowest speed until just combined. If you see a little bit of white flour left, that’s okay, finish mixing it with a wooden spoon.
6. Mix together the dark chocolate and the milk chocolates in a bowl.
7. Fold the chocolate pieces into the dough with a wooden spoon.
8. Wrap the finished dough in food film and refrigerate for 36-48 hours (yes, 36-48 hours). This helps to develop more flavor in the dough.
9. Preheat an oven 350⁰ F.
10. Line a large sheet pan with parchment baking paper.
11. Remove the dough from the refrigerator, scoop into 4-ounce balls (about a 1/3 cup).
12. Place the dough balls 2 to 3-inches apart on the large, prepared sheet pan.  Do not crowd the pan…a 1/2 sheet pan can take about 4 cookies this size.
13. Lightly press a larger chocolate chunk into the center of each dough ball.
14. Bake on the center rack of the oven for 19 minutes… (there should be a mixture of golden brown and slightly darker light brown on the top of each cookie and with pools of melted chocolate visible. 
15. Let the cookies cool on the sheet pan for at least 15 minutes and then transfer them to a cooling rack to cool completely.
16. When the cookies are cool but the chocolate is still glossy, lightly sprinkle a few flakes of sea salt over the top. Salt enhances the flavor of the chocolate and takes the edge off the sweet.

ChefSecret: This recipe calls for both bread and cake flours rather than just all-purpose flour typically used when baking cookies. Why?  The cake flour makes it cakey, and the bread flour makes it bready. The combination gives it the signature soft and chewy center, with a crispy outer edge. Or, make it gluten-free by substituting 4 cups gluten-free flour. The texture is different, but your diet-restricted friends and family will be grateful for the effort.

Quip of the Day: Q: What is a monkey’s favorite cookie? A: Chocolate chimp.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Milk-DarkChocolateChunkCookies #Guittard #Choclatique #Cookies #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’?  My recipe for Stuffed Tuna Shells is simple, cozy and perfectly nostalgic—at least for me. This is a simple dish my mother used to make. Before we get any further, I don’t want any emails telling me that tuna does not grow in shells. This is a dish that takes canned tuna—you know, the can that has been at the back of your pantry shelf for the last three years.
 
This was dish that has been flexible enough to prepare with canned salmon, crab or lobster. Don’t have any of these? Try using chicken—it all works well.

It only takes about 25 minutes, and you can have a tasty dinner on the table that makes it look like you worked for hours. Remember—no emails—I know where tuna comes from.
 
Prep time: 5 minutes
Cook time: 20 minutes
Yield:  4 servings
 
Ingredients 
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, plus more for garnish
3 cups whole milk
1/2 cup frozen green peas
2 (5-ounce) cans solid white tuna in water, drained and flaked
1 1/2 teaspoons chopped fresh dill or 1 1/2 teaspoons dried dill, plus more for garnish
Toasted bread or biscuits, for serving
 
Directions
To make the sauce

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a medium saucepan, melt the butter over medium heat.
3. Whisk in the flour, salt and pepper and cook, whisking constantly, until smooth and bubbly, about 2 minutes.
4. Gradually whisk in the milk until smooth.
5. Cook, whisking often, until the sauce thickens slightly (enough to coat the back of a spoon); about 15 minutes.
6. Stir in the peas and cook, stirring occasionally, until the peas are bright green; about 1 minute.
7. Gently fold in the tuna and dill and cook, stirring minimally, until the tuna is warmed through; about 2 minutes.

To dish up and serve

1. Serve immediately stuffing inside the scallop shells (or your desired dishes).
2. Garnish with additional pepper and dill, if desired.
3. Refrigerate leftovers in an airtight container for up to 2 days.

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ChefSecret: For a change, add a little white melty cheese on top and put under the broiler just to melt the cheese.
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Quip of the Day: Q. What’s a Tuna’s favorite TV show?  A. Whale of Fortune!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #StuffedTunaShells #Tuna #Peas #Chicken #Salmon #Crab #Lobster #BackToSchoolDinner #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin? A Bijou Cocktail is a mixed alcoholic cocktail made with gin, vermouth, and Chartreuse (that’s the weird green bottle on the top shelf in the back of your bar—yes, this is what it’s for).
 
The Bijou Cocktail was first mixed by Harry Johnson, "the father of professional bartending," who called it Bijou because it combined the colors of three jewels: gin for diamonds, vermouth for rubies, and Chartreuse for emeralds.
 
An original-style Bijou is stirred with ice as Johnson's 1900 New and Improved Bartender Manual states, "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s.
 
The Bijou is one of those full-flavored cocktails that defined drinking in the late 19th century, with the kind of big, elaborate character that fell out of favor once vodka martinis and Bud Light came to dominate the public house bar.
 
The Bijou was popular for several decades and unlike the Manhattan and the Martini, the Bijou almost completely disappeared after Prohibition. It was rediscovered in the 1980s.
 
While the original cocktail had equal parts of the three ingredients, it was contemporized with added gin and less vermouth and Chartreuse to soften the taste profile. Eventually, my recipe as written below, is considered the Bijou standard.
 
Give the Bijou a shot. What else are you going to use the Chartreuse for?
 
Prep time: 5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces London dry gin 
1/2 ounce sweet vermouth
1/2 ounce Green Chartreuse
1 dash orange bitters
1 long broad lemon peel, expressed
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Put a double rocks cocktail glass in the freezer to chill.
3. Combine all the ingredients in a mixing glass and fill with cracked ice.
4. Stir well for about 20 seconds and strain into a chilled cocktail glass.
5. Twist a piece of lemon peel over the drink and use it as garnish.

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ChefSecret: For best result place the cocktail glass in the freezer for about 15 minutes, before starting to make this cocktail.
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Quip of the Day: Every cocktail has a story—it just needs a few gulps to tell it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #BijouCocktail #Gin #Vermouth #Chartreuse #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I am writing this cake recipe from my happy memories at The Willows Restaurant in Waikiki. The Willows was located at heart of historic Moili’ili. It was Hawaii’s original garden restaurant and sat on an acre of lush tropical gardens with native Hawaiian flowers, and cascading waterfalls where you could enjoy open air dining quietly located within Hawaii’s capital city of Honolulu.
 
Aloha Cakes have been around in one form or another well, forever. You can find some original retro recipes in old island church cookbooks. That said, my version of Aloha Cake—Pineapple-Cherry-Coconut-Pecan—is easier because it starts with a simple box of yellow cake mix. That cuts the preparation time way down and this recipe more approachable. It’s a recipe you can bake on short notice when you’re asked to bring a dessert to a gathering. It’s done in about an hour.
 
The yellow cake batter mix is enriched with an entire can of crushed pineapple (in juice, not syrup) which makes the base and sticky topping of boiled butter, sugar, coconut and evaporated milk a perfect combination of flavors and textures right out of the oven.
 
Eating it warm allows you to enjoy the maximum pudding-like texture. The toasted coconut brings just enough visual and textural contrast to keep everyone hovering around for a second and maybe even a third slice.
 
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 12 servings
 
Ingredients 
Nonstick cooking spray
1 (15.25-ounce) box yellow cake mix (I prefer Duncan Hines or Betty Crocker)
1 (15-ounce) can crushed pineapple in 100% juice, undrained
1 cup drained maraschino cherries
2 large room temperature eggs
1 tablespoon pure vanilla extract
1-1/2 cups sweetened shredded coconut, divided
1/2 cup packed dark brown sugar
1/2 cup toasted lightly chopped pecans
4 ounces (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1/4 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 325°F.
3. Coat a 9 X 13-inch baking pan with nonstick cooking spray.
4. In a large bowl, mix the cake mix, canned pineapple with 2 tablespoons of pineapple juice, cherries, eggs, vanilla extract and 1 cup of coconut until fully combined and no dry spots remain.
5. Spread the batter evenly in the pan.
6. Sprinkle the batter with brown sugar and top with toasted pecans all over the top.
7. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. 
8. While the cake bakes, toast the remaining 1/2 cup coconut in a small skillet over medium heat, stirring occasionally, until golden brown; 3 to 5 minutes.
9. Transfer the toasted coconut to a plate.
10. About 5 minutes before the cake finishes baking, combine the butter, granulated sugar, evaporated milk and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the butter has melted; about 2 minutes.
11. Keeping the heat at medium, bring to a boil; cook, stirring constantly, for 1-1/2 minutes.
12. Remove milk and butter mixture from the heat.
13. When the cake comes out of the oven, immediately pour the topping evenly over the hot cake and sprinkle with the remaining toasted or untoasted coconut.
14. Cool the cake for at least 15 minutes before serving. Serve warm or at room temperature.
15. Keep my Aloha Cake tightly covered at room temperature for up to 3 days.

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ChefSecret: How could you make it any better? Try adding a 1/2 cup of semi-sweet chocolate chips or chunks to the batter before baking.
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Quip of the Day: Q.  What do you get when you mix a Christmas tree and an iPad? A.  A pineapple!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #AlohaCake #TheWillows #Coconut #Pecan #Pineapple #Cherries #Hawaii #Waikiki #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Kids are back in school (or soon will be) and that means simplified dinner prep for the family.
 
This Chicken Tender Parmesan Casserole is a one-dish version of an Italian favorite, with frozen, breaded chicken tenders for simplicity. It's a hearty family dinner with minimal cleanup.
 
Though you do have to cook this dish, there’s minimal prep before it goes in the oven. The chicken tenders and the pasta go straight into the casserole dish, uncooked. They’re baked in stages, along with your favorite store-bought jarred pasta sauce, chicken broth, Parmesan cheese, mozzarella cheese, seasonings and spinach. In about an hour later, you’re ready to eat. Serve it up with a nice crisp green salad and rustic garlic bread.
 
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 6 servings
 
Ingredients 
Nonstick cooking spray (prefer Pam)
8 ounces penne, or other small pasta
3 cups marinara sauce (I prefer Rao's)
1-1/2 cups low sodium chicken broth
2 cups fresh spinach, torn
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
16 frozen breaded chicken tenders
1-1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F.
3. Spray a 9 X 13-inch casserole dish with nonstick cooking spray.
4. Place the uncooked pasta into the casserole dish.
5. Pour 2 cups of the marinara sauce and the chicken broth over the pasta.
6. Gently stir to combine.
7. Sprinkle in half of the spinach, and all the Italian seasoning, salt and pepper.
8. Cover it tightly with foil.
9. Bake in the preheated oven until pasta is tender and most of the liquid is absorbed; about 25 to 30 minutes.
10. Remove the casserole from oven.
11. Stir in the remaining spinach until wilted.
12. Arrange the frozen chicken tenders evenly on top of the pasta.
13. Spoon the remaining sauce over the chicken, just enough to cover lightly.
14. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
15. Bake casserole until chicken tenders reach at least 165° F) and cheese is bubbly and golden; 15 to 20 minutes.
16. Let the casserole sit for about 5 minutes before serving so it has time to slightly set and the sauce to reabsorb into the meat and pasta.

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ChefSecret: If you want the chicken extra crispy, broil the top of the casserole for 2 to 3 minutes before serving.
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Quip of the Day: Q. What did the pasta say to the cheese?  A. It’s grate to meet you!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ChickenTenderParmesanCasserole #ChickenTenders #ParmesanCheese #MozzarellaCheese #BackToSchoolDinner #Raos #Penne #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? I was recently told that tequila cocktails are, “out of fashion.” I don’t believe that to be true. Tequila cocktails have been around a long time, and I expect them to continue to be as popular as ever.
 
First documented in 1946 in Trader Vic’s Book of Food and Drink, the El Diablo is a vibrant, effervescent highball built on reposado tequila, crème de cassis, fresh lime juice, and ginger beer. Despite its name—which translates to 'the devil' in Spanish—the drink is not spicy or aggressive but rather a study in bright acidity, earthy agave, and layered fruit sweetness. However, if you consume too many, it may make you feel like hell.
 
El Diablo genesis predates the 1946 publication: bartenders at Mexico City’s Hotel Reforma were already serving a version called Diablo Rojo as early as 1937, using locally distilled mezcal de olla before tequila gained export dominance. The cocktail’s signature black-and-red color scheme (from cassis and lime) was deliberately theatrical—a nod to Mexican folk art and Day of the Dead iconography—but its structure reflects pragmatic postwar ingenuity: ginger beer masked roughness in early industrial tequilas, while cassis added body and balance where citrus alone fell short.
 
Authentic El Diablo recipes specify reposado tequila—not blanco or añejo—for its balanced profile: rested 2–12 months in oak (typically American or French white oak), it retains agave brightness while gaining subtle vanilla, toasted almond, and dried herb notes.
 
Crème de cassis is not interchangeable with black currant syrup. Authentic cassis must contain at least 400 g/L of sugar and be made from Ribes nigrum berries macerated in neutral spirit, per French AOC regulations.
 
Ginger beer is the El Diablo’s dynamic platform—not merely a mixer but a functional acidulant and textural modifier. Traditional fermented ginger beer delivers enzymatic heat, volatile esters, and fine-bubble effervescence. Mass-market sodas lack fermentation-derived phenolics and contain high-fructose corn syrup, which flattens the drink’s finish.
 
Despite its simplicity, the El Diablo is highly technique sensitive. Agitation method, dilution control, and temperature directly impact aromatic volatility and structural cohesion. The CRT’s 2020 Bartender Standards Manual mandates a maximum of 12 seconds of shaking for this cocktail—long enough to chill and aerate, but short enough to preserve ginger beer’s delicate foam. Pre-chilling the glass reduces initial dilution by 40% versus room-temperature vessels.
 
Prep time: 3 minutes
Yield:  1 cocktail
 
Ingredients
2 ounces reposado tequila
3/4 ounces crème de cassis
3/4 ounces fresh lime juice (not bottled)
4 ounces ginger beer
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the tequila, creme de cassis and fresh lime juice into a shaker with ice and shake until well-chilled; 12 seconds.
3. Strain the shaken drink into a Collins glass over fresh ice and top with the ginger beer.
4. Garnish with a lime wedge.

​Note: Stirring instead of shaking fails to emulsify cassis oils with tequila, causing layering and uneven flavor delivery. In the Journal of Sensory Studies it found that changing just the lime juice (switching from bottled to fresh) improved panelist preference scores by 31%—the single largest impact factor among all variables tested.
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ChefSecret:  Fresh lime juice must be extracted no more than 15 minutes pre-service—citric acid degradation begins immediately after juicing, reducing titratable acidity by up to 18% within 30 minutes.
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Quip of the Day: I miss when my dad would take me to a bar and get drunk on tequila and let me drive the car home. My parents split, divorced and he moved away when I was six.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Tequila #ElDiabloTequilaCocktail #Reposado #CremeDeCassis #FreshLimeJuice #GingerBeer #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Over the years, pound cake has evolved, leading to various regional adaptations.
 
That said, all pound cakes date back to 18th century England. The first known recipe was published in 1747 by Hannah Glasse in her cookbook, The Art of Cookery Made Plain and Easy.
 
This cake was named "pound cake" because the original recipe called for one pound each of four key ingredients: flour, butter, sugar and eggs. The name "pound cake" reflects the simplicity of its recipe, which was easy to remember, especially at a time when many people were illiterate. The straightforward 1:1:1:1 ratio allowed bakers to easily adjust the recipe for smaller servings if needed.
 
Today, many recipes incorporate additional flavorings, such as vanilla or almond extract, and some use baking powder for leavening, resulting in a lighter texture. Variations can also include fruits or other ingredients to enhance the flavor and moisture level of simple pound cakes.
 
Pound cake remains a beloved dessert in many cultures, often served at gatherings and celebrations. Its rich history and adaptability have made it a staple in both home baking and commercial bakeries.
 
My recipe, Ricotta-Orange Pound Cake, has a flavorful ricotta flavor with a tender crumb structure and when it is enhanced with strawberries, sprinkled with Prosecco and a little sugar, the result is a wonderful, moist, orange-infused pound cake.
 
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 60 minutes
Yield: 8 servings
 
Ingredients 
1-1/2 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon fine ground kosher salt
1-1/2 cups fresh ricotta cheese
1-1/2 sticks unsalted butter, at room temperature, plus more for greasing
1-1/2 cups plus 2 tablespoons granulated sugar
3 large room temperature eggs
2 tablespoons amaretto liqueur (or 1 teaspoon almond extract)
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest
1 pound strawberries, hulled and quartered
3 tablespoons Prosecco
1/4 cup confectioner’s sugar, for dusting
2 cups lightly sweetened whipped cream, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Butter a deep, 9-inch round cake pan.
4. Line the bottom of the pan with parchment paper.
5. In a large bowl, whisk together the cake flour, baking powder and salt.
6. In another bowl, beat the ricotta, 1-1/2 sticks of butter and 1-1/2 cups of sugar at medium-high speed until smooth.
7. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.
8. Beat in the dry ingredients in three batches just until incorporated, being careful not to over mix.
9. Using a rubber spatula deposit the batter into the prepared pan.
10. Bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs.
11. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
12. In a clean bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy; about 30 minutes.
13. Dust the pound cake with confectioner’s sugar.
14. Cut the cake into 8 wedges and serve topped with strawberries and whipped cream.

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ChefSecret: My Ricotta-Orange Pound Cake and be made ahead and stored in an airtight container for up to 3 days.
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Quip of the Day: Q. Why did the pound cake bring a ladder to the party?  A. It wanted to get a slice of the high life!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #RicottaOrangePoundCake #Ricotta #OrangeZest #PoundCake #Prosecco #Strawberries #Breakfast #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Sweet Summer Corn Salad is made with field fresh corn kernels and juicy tomatoes tossed in a homemade basil vinaigrette. It is a colorful and delicious easy side dish you'll want to make all summer long or as long as the fresh corn is still sweet.
 
Sweet corn is a variety of maize that originated in the Americas, with its ancestor, teosinte, a wild grass native to the highlands of Mexico, domesticated around 7,000–9,000 years ago. Early Native American tribes cultivated maize, selecting plants with desirable traits. The sweetness of modern sweet corn came from a natural recessive gene mutation that reduced the production of a starch-converting enzyme, allowing kernels to retain more sugar. This mutation occurred in the 18th century, producing kernels that were easier to digest and more palatable.
 
Indigenous farmers, including the Iroquois, selectively bred plants with sweeter kernels, creating early “sugar corn” varieties. These were often eaten fresh at the milk stage—when kernels are still immature and sugary—before starch conversion made them starchy.
 
When European explorers met Native American civilizations, they encountered sweet corn. The Iroquois grew a variety called Papoon for European settlers in 1779, introducing it to the southern and central U.S. By the 19th century, open-pollinated white sweet corn varieties became widely available.
 
Modern Hybridization
In the 19th and 20th centuries, breeders refined sweet corn through hybridization and genetic selection. The 1933 release of Golden Cross Bantam was the first single-cross hybrid designed for disease resistance. Scientists identified and bred for sweetness genes improving uniformity, yield and shelf life.
 
When traveling in Indonesia I discovered a variety called Bali Sweet corn which is now grown worldwide except in Antarctica; U.S. is the largest producer. It remains a summer staple, used fresh, canned or frozen, and celebrated in cultural traditions such as corn palaces and harvest festivals.
 
Sweet corn’s journey—from teosinte to the sugary summer treat we enjoy today—reflects centuries of human ingenuity, selective breeding, and cross-cultural exchange and is the basis for my Sweet Summer Corn Salad.
 
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
 
Fresh corn, tomatoes, and basil make this colorful salad a summer favorite.
Home cooks love how easy it is to customize with different vegetables and herbs.
"Light and refreshing without the standard mayo dressing," raves reviewer.
 
Ingredients 
6 ears husked and cleaned sweet summer corn
2 teaspoons granulated sugar (if needed)
3 large, diced tomatoes
1 cup diced sweet yellow onion
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon roasted garlic powder
1/4 teaspoon freshly ground black pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of lightly salted water to a boil. (Add the sugar if your corn is not sweet enough).
3. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness.
4. Drain, cool and cut kernels off the cob with a sharp knife.
5. Combine corn, tomatoes, onion, and basil in a large bowl.
6. Whisk together olive oil and vinegars; season with salt, garlic and pepper.
7. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until for at least 1 hour or until ready to serve.

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ChefSecret:  As Spring moves to Fall—change of seasons wait for no one—the corn milk (sweet corn liquid) converts to starch. If you find that corn is not as spring sweet as desired, add 1 tablespoon of granulated sugar to the boiling corn water to give the flavors of spring corn.
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Quip of the Day: Did you know there’s an app for corn growers?  It’s made in Sili-corn Valley.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #Entrees #EntreeSalad #SideDishSalad #SweetCorn #Tomatoes #YellowOnions #Maize #BalsamicVinegar #OliveOil #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026