Recipes from the Breakroom

January 2010
Ragout (pronounced ragoo) requires a slow cook over low heat. The word is of French derivation, meaning “to revive the taste” or “bring back one's appetite”, which certainly sums up the sensation that this scrumptiously seasoned stew evokes from first bite.

September 2009
To fully experience the satisfying afterglow that comes along with Chef Scott Morrow’s Ancho Chile Braised Short Ribs, this dish should be prepared on a briskly crisp September Sunday afternoon.

July 2009
This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.

February 2009
February’s Guest Chef Wes Kendrick, of Table 34 Restaurant in Las Vegas, submits a great twist on a recipe that can be traced to a small tribe of American Indians who occupied the rich shoreline and coastal islands of what is now the eastern tip of Rhode Island.

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.