recipes

A short rib so tender the meat falls off the bone. Slow cooking in an aromatic stock is responsible for the full-bodied flavor.
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.
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.
tomato bisque soup
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.
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.
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.
Honey, sugar and cream and ricotta cheeses are mixed together and layered with fresh fruit in this delightfully fluffy dessert.
The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside.
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.
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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