Readymade heart-shaped sweets are widely available for Valentine’s Day, but baking them from scratch takes them up several notches. Celeb pastry chef Christina Tosi glams up walnut cookie hearts with a chocolate coating, fig jam filling and a garnish of chopped walnuts.
The kitchen at Nordstrom Restaurant Group bakes the tender shortcakes from scratch and tops them with bright red fresh strawberries and housemade whipped cream. The strawberry flavor is intensified with the addition of a local fruit puree.
Chocolate fondue is a retro shareable dessert that has a lot going for it on modern menus. Restaurant George’s at the Cove updates the classic recipe by melting together two types of chocolate with creamy mascarpone cheese.
Chocolate and Valentine’s Day go together like the proverbial love and marriage. Chef Elizabeth Karmel puts a vegan spin on individual chocolate pudding pies by making a no-cook filling with silken tofu instead of milk or cream.
Cranberries and white chocolate chips give these cookies a festive look. A batch or two can be whipped up quickly for a last-minute addition to the sweets selection.
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.