Don’t let the last menus of summer slip through your fingers without these tropical treats, from coconut adobo-slathered pork over pandan rice to roasted pineapple floats, fried rice bowls and a jerk burger in paradise.
In this recipe, Chef JJ Johnson pairs plant-based chorizo crumbles with Carolina gold rice, an heirloom variety with a deeper color and flavor. The mayonnaise gets its crunch from toasted breadcrumbs.Get the recipe
A wrap is a kid-friendly vehicle for trying out new ingredients and flavors, and custom-building the combinations. This recipe pairs chicken with sweet mango, crisp lettuce and tart yogurt, but customers can choose another protein to personalize their wrap.Get the recipe
In this dish, pork is simmered with soy sauce, vinegar, peppercorn and garlic then combined with coconut milk. A garnish of fresno peppers and green onion adds brightness.Get the recipe
This recipe from the Ice Cream Bar sweetens soda trends with a Roasted Pineapple Float that appeals to the crafted-from-scratch movement. Get the recipe.
Jerk chicken is a specialty of Chef Max Hardy’s at Coop Caribbean Fusion in Detroit. Here, he translates those bold flavors to a veggie burger, topping the black bean patty with jerk mayo, onions, poblanos, cilantro and pineapple.Get the recipe
Vegan chef from Milwaukee medical center wins first place in the competition, put on by Physicians Committee for Responsible Medicine and Institute of Culinary Education.
National Hispanic Heritage Month (Sept. 15-Oct. 15) is the perfect time to add menu items with Latin flavors, from Honduran beans and rice to crispy plantains, amped up “seis leches” cake, vegan sofrito queso and more.
Any sold by Wisconsin-based Milo's Poultry Farms should be discarded because of possible salmonella contamination, the agency said. It reported Monday that 65 people have been sickened to date.
