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July 21, 2016
Braised Short Ribs
A short rib so tender the meat falls off the bone. Slow cooking in an aromatic stock is responsible for the full-bodied flavor.
July 20, 2016
Mac and Cheese
A bit of Mexican flair enhances a childhood favorite in this macaroni and cheese dish with chili powder, chorizo and sharp cheddar and pepper jack cheeses.
July 18, 2016
Caribbean Buffalo Tenders
At Not Your Average Joe’s, a regional New England chain, creative casual cuisine is the draw. These chicken tenders, which feature a tropical flavor twist, star on the appetizer menu.
July 15, 2016
A healthier take on tomato bisque
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.
July 15, 2016
Coffee Granita and Almond Ice
This combination of a scoop of sweet cinnamon and coffee granita paired with a scoop of almond milk ice brings two trending flavors into one frozen treat.
July 14, 2016
Lavender Fig Ice Cream
The intriguing flavor of lavender perfumes this rich and creamy ice cream. Studded with figs and drizzled with lavender honey, it makes for a sophisticated dessert.
July 12, 2016
Honey, sugar and cream and ricotta cheeses are mixed together and layered with fresh fruit in this delightfully fluffy dessert.
July 11, 2016
The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside.
July 8, 2016
This recipe spans meal occasions. The rolls can go into a bento box lunch, serve as an appetizer for an al fresco dinner or morph into a healthy snack.
July 7, 2016
Duck and Lemongrass Skewers
These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.
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Top 100 noncommercial operators