This fun take on dessert pizza features cheesecake mix, maraschino cherries and chocolate chips.
This creamy version of a guacamole can be used as a sweet sauce or dip. Christine Seitz, director of culinary for business excellence for Compass Group, says the recipe was inspired by Mexican food maven Diana Kennedy. The recipe was developed to meet the management...
Dan Phalen, corporate executive chef for Luby’s Fuddruckers, developed this twist on a classic guacamole to make it healthier for the management company’s hospital accounts. “We noticed that while our patients could definitely use the cardiovascular...
Texans love their guacamole, so it’s no surprise Campus Executive Chef Robert Mayberry, at the University of Texas in Austin, has created some innovative recipes. For this take, Mayberry starts with a classic guacamole recipe and adds a Tomatillo Enchilada Sauce....
Gingerroot, fresh lemon juice, yuza juice, club soda combine with lemonade to create an Asian twist on the summer favorite.
Soups are one of the most popular items at Reid Hospital, in Richmond, Ind. To satisfy customers' demand for trendier items, the team at Reid created this riff on the classic French dish, which features Burgundy wine, green onion, celery, carrot and cubed beef.
Orange juice, peach mango green tea, fresh peaches and sparkling water combine to make a light, bright beverage for summer.
Give your hot chocolate a kick with this Mexican version featuring cinnamon, cayenne and nutmeg.
Earthy vegetables like kale and kabocha go beautifully with Wisconsin Gorgonzola, known for its crumbly texture and sharp, full, earthy flavor.
Salami, mortadella, artichoke hearts and Wisconsin Provolone combine for a zesty, Italian-style salad that’s a whole lotta tasty.