At Virginia Tech University, in Blacksburg, the dining services team had to create hundreds of recipes for the campus’s new Turner Place at Lavery Hall dining facility. Mark Moritz, senior executive chef, says that with these recipes he and the team felt it was key...
When Molly Cunningham, executive chef for Flik International at Cleary, Gottlieb, Steen and Hamilton in New York, wanted to satisfy customer demand for diverse cuisine, she looked to her Korean background and love of Asian cuisine and developed these beef bulgogi sliders...
Sriracha continues to grow in popularity and is the perfect match for the boldness Wisconsin Blue Cheese in this simultaneously sweet and spicy dip.
Individual phyllo dough shells are filled with creamy Wisconsin Gruyère and Gorgonzola and paired with a sweet, crunchy and refreshing salad.
Chef Rhys Lewis created this recipe which couples sweet and creamy Wisconsin Mascarpone with his mother’s beloved conserve.
Put a little kick into your bread basket or starter menu by adding Wisconsin Pepper Jack and hot pepper sauce to traditional cornmeal hushpuppies.
A sweet onion marmalade presents a pleasant contrast to Dunbarton Blue—a blue-veined Cheddar—to create a crowd-pleasing starter.
Fresh strawberries dress up this Thai-influenced dish, which also features peanuts, cinnamon, cumin, cayenne pepper and a quinoa salad.
The word carnitas, literally means "little meats," and this version features cumin, dark chili powder, garlic, onion and chipotle in adobo pepper.
Dijon mustard gives this pork loin a little something extra, along with minced garlic, brown sugar and chili garlic paste.