This is the first time the Arkansas Department of Agriculture invited students to enter recipes in statewide contest. Each dish had to feature a fall ingredient from the Arkansas Farm to School’s Harvest of the Season list. Adeleigh Gebert and Sasha Kotyankar chose the state’s black apples and baked the fruit into an award-winning apple pie. Get the recipe
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree. Get the recipe
Cocorico is a popular destination for baked goods in Boston, thanks to the skilled hands of pastry chef Mai Nguyen. She gives the classic pecan pie a flavorful update by adding ground pecans and chocolate to the crust and browned butter and bourbon to the filling. Weighing the ingredients offers a more precise result. Get the recipe
This dairy-free panna cotta is made with silken tofu and soy milk. The dark chocolate ganache does contain cream, but a plant-based chocolate sauce can be substituted. This version is garnished with orange sections, but sliced summer fruits or berries work just as well. Get the recipe
Photo courtesy of Washington Red Raspberry Commission
Lemon Raspberry Coffee Cake
Chef Leslie Mackie of Macrina Bakery and Café puts a new spin on classic Bundt or coffee cake with the tart-sweet flavor combination of lemon and raspberries. Frozen red raspberries, available year round, make it possible to bake and serve this cake in any season. Get the recipe
Aladdin Campus Dining introduces new Greek/Mediterranean concept where gyros, bowls and more have helped the new school year start off super fresh and powered by tahini.
