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Southern-Style Mozzarella and Collard Dip Recipe courtesy of Jess Bograd | Sponsor: California Milk Advisory Board
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8: Vegan Cauliflower and Cucumber Aguachile Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands
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7: Latin-Roasted Pork Flatbreads Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands
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6: Fontina, Apple and Walnut Piadina With Thyme Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands
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5: Southern-Style Mozzarella and Collard Dip Jess Bograd, Senior Director Culinary, City Barbeque
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4: Honey-Roasted Squash & Barilla® Rigatoni Jess Bograd, Senior Director Culinary, City Barbeque
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3: Aussie Select Lamb Pastrami and Parmesan Grits Jess Bograd, Senior Director Culinary, City Barbeque
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2: BBQ Hoisin Breaded Wings With Pickled Watermelon Joshua Ingraham, Culinary + Wellness Director, Aramark
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1: Whipped Feta Spread with Za’atar Crostini Matt McMillin, Chief Culinary Officer, Cooper’s Hawk Winery & Restaurants
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Kitchen Collaborative Recipe Roundup #6 8 summer-ready, ingredient-inspired recipes
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Mole: From Mystery to Mastery The authentic flavor of a new ready-to-use foodservice paste is the difference-maker.
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The Secret’s in the Sear The look and taste of char-grilled chicken leads to easy and effective elevations of menu mainstays
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Top 10 Trends 2024
Best of Flavor 2024
Making Magic with Meatballs These savory spheres are rolling onto modern Mexican menus
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Ghirardelli® Chocolate Gel with Devil’s Food Cake, Toasted Hazelnut, Strawberry & Coconut Sorbet Recipe courtesy of Matt Voskuil | Sponsor: Ghirardelli®
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Soy-Glazed Short Ribs with Rice Middlins and Root Vegetables Recipe courtesy of Matt Voskuil | Sponsor: Kikkoman
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Latin-Roasted Pork Flatbreads with Rum-Soaked Pineapple and Black Garlic Butter Recipe courtesy of Christian Hallowell | Sponsor: Custom Culinary
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1: Barilla® Kimchi Mac & Cheese Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
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2: Harissa Honey Naan Flatbread Colin Mills, Senior Recipe Developer, HelloFresh
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3: Mango-Chile-Lime Yogurt Bowl Richard Garcia, Senior VP, Food & Beverage, Divisional VP, Hotel Operations Caribbean & Latin America, Remington Hospitality
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4: African-Spiced Ricotta-Stuffed Acorn Squash Richard Garcia, Senior VP, Food & Beverage, Divisional VP, Hotel Operations Caribbean & Latin America, Remington Hospitality
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Kitchen Collaborative Recipe Roundup #3 Chef insights on six ingredient-inspired recipes
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5: Sourdough Blueberry Bread Pudding Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
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6: Wagyu Beef & Belgioioso® Aperitivo Italico Cheeseburger Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
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A New View of Better-for-You A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
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