Northwestern University Dining’s District Executive Chef Christopher Studtmann has been getting into the plant-based, fast-casual trend in a big way with dishes like this roasted tofu bibimbap bowl. He’s been serving it at Sargent Hall...
The cuisine of New Mexico was completely new to Matt Quist, corporate chef with Taher, Inc., but when he was tasked with setting up a new account at Sandia National Laboratories, a federally funded research and development center focused on...
Cha ca-style snapper, a boldly flavored Vietnamese fish recipe, begins with a marinade of Greek yogurt, citrus zest, turmeric, fish sauce and minced shallot, garlic, ginger and jalapeno. In this recipe from Chef Daniel Vercher with Guckenheimer at...
