Outdoor cooking skyrockets in the summer, with many chefs getting out from behind the stove and in front of a barbecue grill or smoker. Both these cooking techniques infuse meats, seafood, vegetables and other foods with big flavor, as these five recipes demonstrate.
Cauliflower steaks have been trending for several years—now there’s watermelon steak. Chef Karrie Hills of Red Door Restaurant & Wine Bar cuts the juicy red melon into thick slices and marinates them in a spicy ssamjang sauce.
Just as with fruits and vegetables, nuts absorb an alluring flavor and aroma when smoked. Chef Chad Rosenthal suggests using your favorite wood to smoke walnut meats. Once they’re done, he ramps up the smokiness even more.
Housemade potato chips on the plate immediately upscale a burger, pulled pork sandwich, fish and chips or steak frites. These are fried in melted butter rather than oil, which seals in the smoky, slightly spicy barbecue coating.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.