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polenta oyster mushrooms
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
Chef Galicia serves these tacos at the bar of his San Antonio restaurant. Pairing a roasted pineapple salsa with pork is inspired by a Mexican street-food classic—Tacos al Pastor.
buckwheat risotto
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they...
kosher sandwich corned beef pickle
With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.
hot honey churros
Churros are typically thought of as a cinnamon-sugar-coated pastry. However, this take uses a honey-chili sauce to add a sweet and savory kick.
turkey sausage migas
This is an amped up Mexican breakfast skillet without the potatoes. The use of turkey sausage allows this dish to remain on the lighter side.
Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without...

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