recipes

yogurt parfait sundae
Cruising around the NRA exhibits when the show first opens calls for a stop at a coffee company booth and one offering a grab-and-go breakfast.
bbq chicken thighs
BAR 16 is a show-within-a-show at the NRA Show showcasing cocktails, wine and beer. A couple of exhibitors passed out food samples made with products typically used in cocktails.
avocado edamame wrap
Vegetarian wraps made with thin lavash bread tap into two top trends: healthy plant-based menu items, and Middle Eastern and Mediterranean cuisine.
baked samosas mint chutney
During the NRA’s World Culinary Showcase, cookbook author and TV host Aarti Sequeira taught attendees how to make a quick mint chutney.
california gazpacho walnuts
This chunky, chilled tomato-based soup is a wonderful accompaniment to grilled cheese or panini sandwiches.
mango shrimp avocado appetizer
The combination of mango, avocado and shrimp makes this dish fresh and flavorful.
citrus ceviche
This sweet and spicy ceviche is made with salmon, shrimp, scallops and whitefish as well as green and gold kiwifruit, and lime and orange segments.
Steak Nuevo Latino
This steak sizzles with Latin flavor. The spicy steak is paired with roasted peppers and fried plantains for an authentic taste treat.
bbq baked potato
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The baked potato is topped with house-smoked brisket, cheddar and green onions for a hearty, filling dish.
bbq mac cheese
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.

Pages