Posts made in April 2026

Easter and Passover Never Tasted This Good: Fresh, Flavorful Recipes for Every Table

Spring has a way of making you want to cook again. The days stretch out, the table fills up, and suddenly a Tuesday feels like a reason to do something a little more intentional with dinner. Whether you’re hosting an Easter brunch, setting out a Passover spread, or just welcoming the season with people you love, the right ingredients make all the difference — and this year, three standout brands are making that easier than ever.

The recipes here were created by celebrity chef George Duran, and they spotlight the kind of pantry staples that punch well above their weight. Dorot Gardens has been quietly revolutionizing how home cooks handle garlic and herbs — its flash-frozen, pre-portioned cubes lock in garden-fresh flavor year-round, with zero peeling, chopping, or measuring. Think of it as having a sous chef in your freezer. The brand’s commitment to reducing food waste is baked right into the concept: every pre-portioned cube gets used, nothing wilts, nothing gets thrown out.

Wonder Juice brings something genuinely different to the functional beverage aisle. Cold-pressed, certified organic, Fair-Trade, non-GMO, no added water, no added sugar — and packaged in 100% recyclable glass. Its lineup spans beet, melon, lemon, and a new green collection (Clean Green and Veg8 & Cayenne), all built around what the brand calls a “Curiously Good” taste experience. It’s wellness without the compromise.

And then there’s Craize, the chip-cracker hybrid that quietly upended the snack aisle. What sets it apart isn’t just the flavors — it’s the process. Real ingredients (guava puree, jalapeño, cilantro, lime) are blended directly into the dough, not dusted on top. The proprietary fire-griddling method skips the fryer entirely, making it seed oil free by design. Vegan, gluten-free, non-GMO, Kosher, and produced in an allergen-friendly facility — it’s a snack that genuinely doesn’t ask you to compromise.

Together, they show up in three recipes that feel as good to make as they do to eat.

Lemon and Guava Cheesecake Jars with Craize Crumble

Lemon and Guava Cheesecake Jars with Craize Crumble via 360 MAGAZINE.
Recipe and Photography by George Duran

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1 cup finely crushed Guava Craize Crackers
  • 1 cup heavy cream, cold
  • 8 ounces full-fat cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons sour cream, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon vanilla extract
  • Guava jam or preserves

Directions

  1. Prepare six clean 8-ounce jars or similar containers.
  2. In a bowl, combine the melted butter and crushed Guava Craize Crackers until the mixture resembles wet sand. Spoon about 2 tablespoons into each jar and press down firmly to form the crust layer.
  3. In a mixing bowl, whip the cold heavy cream to stiff peaks. Set aside.
  4. In another bowl, beat the cream cheese, sugar, sour cream, lemon juice, lemon zest, and vanilla until completely smooth and creamy.
  5. Gently fold the whipped cream into the cream cheese mixture, keeping the texture light and airy.
  6. Spoon or pipe the filling over the crust in each jar halfway through. Add a spoonful of guava jam and crumbled Craize. Spoon the remaining filling and top with more crumbled Craize.
  7. Refrigerate for at least 30 minutes before serving.

 

Wonder Beet Pink Deviled Eggs

Wonder Beet Pink Deviled Eggs via 360 MAGAZINE.
Recipe and Photography by George Duran

Ingredients

  • 12 large eggs
  • 1 bottle Wonder Beet Juice
  • 1 Tbsp. white vinegar
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional garnish: chopped radish, dill, smoked paprika, crumbled bacon, or everything bagel seasoning

Directions

  • Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes. Transfer to an ice bath for three minutes, then peel.
  • Slice eggs in half lengthwise and remove yolks. Arrange whites in a bowl.
  • Pour Wonder Beet Juice and white vinegar over the whites until submerged. Let soak 30–60 minutes for light pink or up to 2 hours for deep magenta. Drain and pat dry.
  • Mash yolks until smooth. Stir in mayonnaise, mustard, vinegar or lemon juice, and Worcestershire sauce. Season and mix until creamy.
  • Pipe or spoon filling back into whites. Garnish as desired and serve.


Braised Leg of Lamb with Dorot Gardens Glazed Onion, Garlic and Basil

Braised Leg of Lamb with Dorot Gardens Glazed Onion, Garlic and Basil via 360 Magazine.
Recipe and Photography by George Duran

Ingredients

  • 1 leg of lamb, bone-in
  • Kosher salt and freshly ground black pepper
  • 1 package Dorot Gardens Glazed Onions
  • 1 package Dorot Gardens Garlic
  • 1 package Dorot Gardens Basil
  • 3 tablespoons olive oil
  • 1 cup beef stock
  • 2 sprigs thyme
  • 1½ pounds baby Yukon gold potatoes
  • 4 large carrots, cut into thick diagonal pieces
  • ¾ cup pitted prunes
  • 2 lemons, sliced thick

Directions

  1. Preheat oven to 325°F.
  2. Score lamb and season generously with kosher salt and black pepper.
  3. In a microwave-safe bowl, combine Dorot Gardens Glazed Onions, Garlic, and Basil with olive oil. Microwave until thawed, mix, and spread over lamb.
  4. Place lamb in a baking dish with vegetables, beef stock, and thyme. Add prunes and lemon slices. Cover tightly and braise for 1.5 hours.
  5. Remove foil and cook an additional 20–30 minutes until browned and caramelized. Rest 30 minutes before serving.



Good ingredients have a way of doing the heavy lifting. Dorot Gardens turns a lamb braise into something that tastes like it took all day. Wonder Beet transforms a classic appetizer into the most-photographed thing on the table. Craize gives a no-bake dessert real texture and personality. Spring gives you the excuse to cook for people — these are the things worth cooking with.

 

A Dutch Masterpiece Fondue via 360 MAGAZINE.

From Spring to Summer: Cheesy Crowd-Pleasers That Bring People Together

There’s a moment at every good gathering—someone pulls out a cheese, the room leans in, and suddenly the conversation gets better. That’s not an accident. It’s the whole point.

As spring gives way to summer and the pace of entertaining picks up, three Dutch cheese brands are making a quiet case for themselves as the most versatile, most giftable, and frankly most interesting cheeses in the case. They’re not loud about it. They don’t need to be. The cheese speaks for itself.

A Dutch Masterpiece®is the one that makes you look like you know things. Rooted in the Dutch Golden Age—inspired by the same tradition that gave us Rembrandt, Vermeer, and Frans Hals—it treats cheesemaking as a form of art, which honestly it is. The flagship Rembrandt® 12-Month Aged Gouda carries a PDO certification, which means every wheel is made from milk sourced in North Holland, produced using methods that haven’t changed because they don’t need to. Twelve months of aging gives it a bold, complex flavor and a smooth, faintly crystalline texture that lands somewhere between impressive and unforgettable. Put it on a board, bring it to a dinner party, or give it as a gift to someone you actually want to impress. All of the above work.

Royal Hollandia® plays a different game—it’s the brand that makes specialty cheese feel like something you reach for on a Wednesday. The range runs from Mild Gouda to Maasdam to a Mediterranean Herb Gouda, and the Limited Flavors Collection goes further: black garlic gouda, very berry goat cheese, and more. It comes in bulk wheels, retail wedges, and grab-and-go formats, which means it fits neatly into a professional kitchen, a home fridge, or a picnic bag. It’s the kind of cheese that quietly elevates whatever it touches.

Then there’s Gayo Azul®, which might be the most interesting of the three for anyone who cooks across cuisines. The brand was built on the premise that Dutch cheesemaking heritage and Hispanic culinary tradition don’t just coexist—they actually make each other better. The result is a lineup that includes Queso Fresco, Cotija, Queso Para Freir, Dutch Edam, and a Gouda that melts beautifully into just about anything. Tacos, ramen, a classic cheese platter—Gayo Azul moves between worlds without breaking a sweat.

Together, they cover a lot of ground. And this season, they’re the reason three very different recipes all taste like exactly what a spring or summer table should feel like.

A Dutch Masterpiece Fondue via 360 MAGAZINE.


A Dutch Masterpiece® Creamy Gouda Fondue

Serves 6

Ingredients

  • 14 oz Gruyère, finely grated
  • 10 oz aged A Dutch Masterpiece® Rembrandt Gouda, finely grated
  • 1½ cups dry white wine
  • 1–1½ tsp lemon juice
  • 2 tbsp cornstarch
  • 1 tsp Dijon mustard
  • ¼ tsp nutmeg

Instructions

  1. In a medium saucepan, heat wine and lemon juice over medium heat until gently simmering.
  2. Toss both cheeses with cornstarch until evenly coated.
  3. Add cheese gradually, stirring constantly in a slow figure-eight motion, allowing each addition to fully melt before adding more. Keep heat at medium-low.
  4. Stir in Dijon mustard and nutmeg.
  5. If needed, thin with a tablespoon of warm wine at a time. Transfer to a fondue pot and keep warm over low heat, stirring occasionally.

 

Royal Hollandia® via 360 MAGAZINE.

Royal Hollandia® Potato, Zucchini & Asparagus Frittata with Maasdam & Gouda

Serves 4–6  |  Cook Time: ~30 minutes

Vegetables

  • 2 tbsp olive oil
  • 1½ cups zucchini, sliced
  • 1½ cups asparagus pieces
  • 1 cup baby spinach, chopped
  • 1½ cups cooked baby potatoes, sliced or cubed
  • 1–2 tomatoes, cubed
  • Salt to taste

Egg Mixture

  • 12 large eggs (or plant-based alternative)
  • ½ tsp black pepper
  • Pinch cayenne (optional)
  • ½ tsp salt

Cheese

  • ¾ cup shredded Royal Hollandia® Maasdam
  • ¾ cup shredded Royal Hollandia® Gouda

Optional Garnish

  • Chives or green onions
  • Extra cracked pepper

Instructions

  • Preheat oven to 350°F (175°C).
  • Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add zucchini and cook 3–4 minutes until softened.
  • Add asparagus and cook about 1 minute. Stir in spinach and tomatoes; cook until spinach wilts.
  • Add potatoes and cook another 3–4 minutes until heated through.
  • In a bowl, whisk eggs until fully combined. Season with salt, pepper, and cayenne if using.
  • Pour egg mixture into skillet and gently stir to distribute ingredients evenly.
  • Sprinkle cheeses over the top.
  • Transfer skillet to oven and bake 15–20 minutes, until eggs are set and top is lightly golden.
  • Garnish and serve warm.

 

Gayo Azul® Cheesy Ramen

Serves 1  |  Prep: 2 minutes  |  Cook: 5 minutes

Ingredients

  • Gayo Azul® Gouda, grated
  • 1 tsp oil
  • 1 garlic clove, minced
  • 1 spicy ramen noodles packet
  • 1 tbsp green onion, sliced
  • 1 soft-boiled egg

Directions

  1. Heat oil in a pot over medium heat. Add garlic and sauté for about 30 seconds.
  2. Add ramen seasoning, noodles, and 1 cup water. Bring to a boil and cook until noodles are tender.
  3. Stir to separate noodles, then turn off heat and add grated Gouda.
  4. Cover and let cheese melt for 2–3 minutes.
  5. Garnish with green onions and serve with a soft-boiled egg.

 

 

The beauty of cooking with cheese like this is that it does the heavy lifting without announcing itself. A fondue that draws everyone around the pot. A frittata that works as well at a brunch table as it does cold out of the fridge the next morning. A bowl of ramen that goes from late-night impulse to something genuinely satisfying just by adding a handful of grated Gouda.

Whether it’s a slow spring afternoon or the full heat of a summer cookout, these are the kinds of dishes—and the kinds of cheeses—that make the table worth gathering around.