Recipes

A marinade followed by a dry rub before hours in the smoker takes flavor to the max on this smoked guajillo brisket. Guajillo is a type of Mexican chili pepper. Created by the Aladdin culinary team at West Virginia Wesleyan College, this brisket...

The Centerplate culinary team at the Orange County Convention Center (OCCC) in Orlando is beating the heat this summer with some cool new treats, including this super fun mashup of an ice cream sandwich and doughnuts (do’wich!) The donuts are...

Bucknell University has created a better burger using the “good” fats in salmon and quinoa.

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...

Taking leftovers to a new level, this toasty stromboli by the University of Virginia’s Aramark foodservice director, Nicholas Claffey, is a handheld built to satisfy homesick holiday cravings. It’s simply pizza dough wrapped around hand-carved...

This recipe, which uses several kinds of beans, gets its signature flavor from charred corn and pickled jalapenos. A dairy-free cashew-almond ranch completes the chili. Created by Northeastern University chefs for the first annual Chili Beanpot...

10 lbs. goat meat, large dice1 quart plain yogurtsalt and pepper, to taste2 habanero chilies, minced4 green peppers, diced2 large onions, diced½ gallon beef stockcumin and Berbere seasoning (contains paprika, ginger, cardamom, coriander...