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Special Reports

Special Reports

Mini Sausage, Egg and Cheese Biscuits

 Nov. 14, 2016

Blend sweet and savory with these craveable handhelds. These breakfast sandwiches, which could be menued any time of day, are a great way to showcase local sausage and berries, if available. Their pet...

Special Reports

Smoked and Grilled Pork Chops with Cider Glaze and Roasted Apples

 Nov. 14, 2016

Chef Mughannem created this special-occasion dish for smaller fall and winter events catered by the university. For a change of pace from the usual beef or chicken as the center-of-the-plate protein, ...

Special Reports

Twice-Baked Apples with Honey-Caramel Chantilly, Honey-Caramel Sauce and Cheddar Crisps

Nov. 14, 2016

Offer an upscale twist on homestyle cheddar-topped apple pie with this decadent variation. This dessert has multiple components, but all are low-cost and easily scalable for a crowd. Plus, everything ...

Special Reports

BBQ Tacos

Nov. 14, 2016

Soft tacos are popular party food for guests of all ages. Set these up at a do-it-yourself station or serve the tacos on passed platters with all the trimmings. A sprinkling of pomegranate seeds makes...

Special Reports

Savory Curry Cones with Samosa Potato Salad

Nov. 14, 2016

The Good Food Truck not only offers inventive street food, but chef Starr also caters events such as weddings, corporate parties and more. Piling globally inspired ingredients into a savory waffle con...

Special Reports

Market Apple Pizza

Oct. 06, 2016

Pizza is a familiar favorite that easily can take on new looks and flavors through the addition of seasonal ingredients. Here, apples and figs turn a thin-crust pie into a fall menu must-have; fresh s...

Special Reports

Pot-Pot Vegetarian Potato Medley

Oct. 06, 2016

Autumn produce can beef up meatless dishes, as chef Taherian proves with this hearty vegetarian dish. Butternut squash, fingerling potatoes, sweet potatoes and mushrooms evoke the season’s earth...

Special Reports

Turkey and Sweet Potato Chili

Oct. 06, 2016

Chef Howard’s newest book, “Deep Run Roots,” celebrates the flavors and ingredients of her North Carolina home. In this recipe, locally grown sweet potatoes stand in for beans and ad...

Special Reports

Oven-Roasted Vegetable Nachos

Oct. 06, 2016

Chef Dickerson gives nachos a plant-forward spin by loading them up with roasted shiitake mushrooms, cauliflower and edamame. Crumbled tofu and poblano pepita pesto make the recipe vegan-friendly.Ingr...

Special Reports

Great Plains Harvest Soup

Oct. 06, 2016

Grains, vegetables and beans combine to make this hearty soup a welcome addition to fall and winter menus. Nutty, toothsome wild rice offers a nod to the soup’s Upper Midwest roots.Ingredients2 ...

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