Recipes

At Maryville College in Tennessee, the Metz culinary team holds onto the spirit of summer just a little bit longer with this easy to assemble (and even easier to eat) flatbread.

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.

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...

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...