Recipes from the Breakroom

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...

March 2010
This month’s featured dish, a recipe for Stuffed Kohlrabi submitted by chef and freelance writer Barbara Rolek, very much represents the chef’s passion for teaching and preserving the traditional cuisines of Eastern Europe.

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.

December 2009
This month’s featured recipe, submitted by Guest Chef Debbi Dubbs, is the perfect dish for holiday entertaining that will keep on giving with every tasty spoonful.