Recipes from the Breakroom

December 2022
This month, Jody Okamoto’s recipe makes use of the visual impact of a whole miniature head of this versatile Asian vegetable by presenting cross-cut halves in his Spicy Miso Ramen.

November 2017
Here’s a simple, very basic broth recipe that will take the chill out of any cold November day deliciously. Submitted by Elizabeth Weinstein in Melissa’s Marketing Department...

March 2016
Living in the Pacific Northwest, where trading salmon recipes is considered a contact sport, I was pleasantly surprised to discover this altogether unique preparation...

May 2014
This month’s challenge ingredients were re-purposed into a delicious plate that combines the flavors of five separate components.

May 2011
This month’s featured dish was created by Chef Yvon Goetz, executive chef/partner at The Winery Restaurant and Wine Bar in Tustin, California.

January 2011
The chef’s unique Parsnip-Apple Bisque is made entirely of fresh ingredients and works equally well as a perfect mid-day meal that will take the chill out of a cold afternoon, or an elegant first course in a more formal dinner setting.

January 2009
No matter the country or culture, most Asian cuisine relies on basic, yet distinctive sauces to bring out the fresh flavors harvested from the land and sea, using simple ingredients to create complex tastes.