Recipes from the Breakroom

December 2010
'Tis the season to depart from this feature’s usual format in order to present the preparation of a perfect holiday party appetizer in the detail that it deserves.

November 2010
New crop Asian pears have been available since July, but the varieties that are harvested in the fall months are especially sweet after a whole summer of sun.

October 2010
This month both a fruit and vegetable from the fall harvest season is utilized in a time-honored recipe that traces its heritage to a simple porridge enjoyed by peasants of the 15th century Italian countryside.

September 2010
The vibrant rust colors of fall leaves may signal the last act of the summer fruit season, but the change in weather also brings on a cornucopia of varietal hard squashes that will take over grocery displays for the next few months in every imaginable size, color and shape.

August 2010
Order a crostata in an espresso café in Italy and you will be served a tart with a jam filling.

July 2010
Chef Marc Mora, Executive Chef for Levy Restaurants at Citizens Business Bank Arena (Ontario, CA), was given “peaches” as this month’s featured ingredient and asked to create a dish around this iconic fruit.

June 2010
Chef Nick Lorenzen , Southern Wine & Spirits of Nevada, demonstrates that not all recipes need to be long and complicated to taste great.

May 2010
Here’s a great appetizer for a Cinco de Mayo celebration that could easily be the star of the entire menu.

April 2010
This month’s featured dish, Turkey Breast Cutlets with Kumquats and Fresh Spinach...