Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town

Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting, especially since the gravy always run...

Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes.   The starchy sweetn...

Spicy Salami Spread (Nduja) – Almost Instant Soft Serve Salami

I’m not saying this spicy salami spread is as good as traditional nduja, but I am saying this takes about 3 months less time to make, and st...

Fall is Pumpkin Time!

Fall is one of my favorite times because everywhere you turn there are foods containing pumpkin. What I love about pumpkins is that they ar...

Portuguese Custard Tarts – The Hieronymites Got This Right

I’ve made custard tarts before, but never the world-famous Portuguese custard tarts, and I’m thrilled to report the results were shockingly ...

Thanksgiving Tips From The Pros

November kicks off holiday season with one of the most food focused holidays of the year…Thanksgiving. We have gathered some tips from our p...

Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken...

Pig in a Pumpkin – Trick and Treat

Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but als...

Sweet Potato Soufflés – Even Easier Than Easy

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long ...

Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!

If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto,...

Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steak...

Championship Chili

with campus executive chef Tom Barton Welcome to October, such a great time of year! I personally love this time of year when the weather st...

Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery fe...