A library of recipes for hospitals, senior living, schools, colleges and businesses
  • Pitmaster Davila puts the spotlight on South Texas-style barbecue, a style developed by the Spanish and Mexican cowboys or “vaqueros” who populated the area.
  • Chef Dupar’s catering company is located in the Pacific Northwest, and her food is inspired by both regional ingredients and her own Southern roots. This cold smoke method of cooking pork chops infuses them with the flavor of applewood chips.
  • Chili may have been born in Texas, but many cooks give the dish a local or personal spin. At Grandpa Mac in Delaware, chef-owner Cameron creates a plant-based version, substituting walnuts for meat.
  • Johnny cakes are a New England specialty, a type of griddlecake with cornmeal in the batter. At the Gypsy Cafe in New Hampshire, chef-owner Duris intensifies the corn flavor by stacking the Johnny cakes high and layering them with a creamy filling of corn, bacon, honey, basil, garlic and lemon.
Most Popular RecipesView more popular recipes
  • Chef Tran starts with packaged duck wings—now available for foodservice—marinating them in Asian flavors including oyster sauce, ginger, garlic and a little crushed red pepper for heat.
  • This dish makes a great side to traditional entrées. Green beans and yellow wax beans are tossed with garlic and red onion for a healthy and savory side dish.
  • This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.
  • This simple salad tastes like summer in a bowl, with fresh watermelon, beets, basil, olive oil and vinegar.
  • ramenrito
    This burrito has everything: ramen, chicken, spam, eggs and more.

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