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March 1, 2016
March 1, 2016
This build-your-own bowl nails the customization trend. Diners can choose from an endless assortment of protein options, add rice or noodles and choose plenty of vegetables.
Feb. 25, 2016
Kung Pao Chicken Wings
All the traditional flavors of kung pao chicken now in a hand-held appetizer. These wings will bring a kick to your next event.
Feb. 23, 2016
Curried Honey-Glazed Chicken Wings
Feb. 17, 2016
Smoked Ham and Cheese Croquetas
Cheesy and studded with ham, these Latin-inspired tapas make festive finger food. Chef Bernstein suggests serving them with fig preserves or orange marmalade.
Feb. 16, 2016
Creole Crab Cupcakes
The crab mixture is baked in a mini muffin tin so the crab cakes turn into petite savory cupcakes. Cream cheese frosting dresses up the cupcake for a party platter.
Feb. 16, 2016
Egg shortage? Try savory waffles
Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.
Feb. 12, 2016
Buena Vista Steak Club
The Buena Vista Steak Club features sauteed Philly-style steak strips, chimichurri sauce, black-bean aioli, sliced pickles and melted Gouda on a Cuban roll.
Feb. 5, 2016
Chef Qui infuses roasted sunchokes (aka Jerusalem artichokes) with Japanese flavors by marinating the roasted root vegetable in soy sauce, kombu (a type of seaweed), bonito flakes and ginger.
Feb. 4, 2016
Korean Beef Cups
The Korean dish bulgogi is reimagined here in an innovative presentation that jumps on the bowl trend. Instead of piling the mixture into individual serving bowls, Chef Bennett scoops out small heads of iceberg lettuce to create edible bowls.
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50 greatest menu hits