Recipes

Plateia is an al fresco, full-service restaurant and lounge at the University of California-Los Angeles’ Luskin Conference Center. Cali-centric small plates, wine and cocktails are all on the menu, along with desserts and pastries like this...

YIELD: 1 lb. apple slaw, 8 (4 oz.) servings pulled pork ...

Looking for a way to wow your seafood-loving catering guests? This deconstructed crab cake by Centerplate Chef Josh Distenfeld at the Baltimore Convention Center could be the way. Taking the city’s beloved crab cake, Distenfeld skips the heavy...

Senior residents at Phoebe Terrace in Allentown, Pa., got a winter warmup with a twist—they were tasked with judging a lineup of winter soups by the Cura chefs who serve the community through all the seasons. The winner was this hearty, down-home...

Just in time for Election Day, this recipe, created by Chef Sharon Schaefer of Evolution of the Lunch Lady, a school lunch chef turned consultant, is a made-for-school-lunch combination of comfort food (chicken wings) and fresh fruits and veggies...

“This tandoori chicken is as good as what you’d get at an Indian restaurant and it’s so easy to make,” says Brian Disch, purchasing supervisor at Park Nicollet Methodist Hospital in Minneapolis. The sandwich was part of a recent Indian food pop-up...

Hazel Park (Mich.) Schools’ Chef Isha Nije created these mango shooters for a recent recipe contest by the National Mango Board and won first place. In an elegant appetizer form, peppercorn-seasoned shrimp and juicy mango makes for a super...