Recipes

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Jeff Mann

Tags: Kitchen Collaborative: Jeff Mann

Kitchen Collaborative | Recipe

1.Idaho® Potato Braised Vegetable Shepherd’s Pie

Tags: Kitchen Collaborative: Jeff Mann

Kitchen Collaborative | Recipe

1.Smashed Ranchero Beans & Veggie Torta

Tags: Kitchen Collaborative: Jeff Mann

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Jennifer Etzkin OBrien

Tags: Kitchen Collaborative: Jennifer Etzkin O’Brien

Kitchen Collaborative | Recipe

1.Aussie Lamb Tinga Tostada

Tags: Kitchen Collaborative: Jennifer Etzkin O’Brien

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Roasted Chicken Farro Salad

Tags: Kitchen Collaborative: Jennifer Etzkin O’Brien

Kitchen Collaborative | Recipe

1.Roasted Vegetables with Dairy Free Boursin® Crema

Tags: Bel Brands, Kitchen Collaborative: Jennifer Etzkin O’Brien

Recipe

2.Australian Grass-fed Beef Carpaccio Recipe

Tags: Beef Carpaccio, Grass-Fed Beef, Partner Content, Smoke

Chefs | Kitchen Collaborative | Recipe

4.Kitchen Collaborative: Jeffrey Quasha

Tags: Kitchen Collaborative Jeffrey Quasha

Kitchen Collaborative | Recipe

1.Indian Spiced Baked Beans Dal

Tags: Kitchen Collaborative Jeffrey Quasha

Kitchen Collaborative | Recipe

1.Barilla Cellentani Huevos Diablos with Sambal

Tags: Kitchen Collaborative Jeffrey Quasha

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Bob Gallagher

Tags: Bob Gallagher

Kitchen Collaborative | Recipe

1.Seared Aussie Lamb & Moroccan Spiced Sweet Potato Gnocchi

Tags: Bob Gallagher

Kitchen Collaborative | Recipe

1.California Cheesy Yucatán Poutine

Tags: Bob Gallagher

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Amy Smith

Tags: Amy Smith

Kitchen Collaborative | Recipe

1.Arugula Salad with Crispy Boursin® Bites

Tags: Amy Smith

Kitchen Collaborative | Recipe

1.Chile-Lime Watermelon Salad with Queso Fresco

Tags: Amy Smith

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Dave Woolley

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Mole-Style Beans with Shredded Chicken Tacos

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Burnt Honey-Lime Cauliflower Tacos

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Chimayo Chile Grassfed Australian Beef with New Mexico Farmhouse Salad

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Duck Fat Crisped Idaho® Fingerlings

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Grilled Cheese With Boursin®, Apples & Fig Jam

Tags: Jeremy Lett

Kitchen Collaborative | Recipe

1.Barilla Sausage & Spinach Orecchiette

Tags: Jeremy Lett

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Spanish Omelette with Aidells Chicken and Apple Sausage

Tags: Jeremy Lett

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Jeremy Lett

Tags: Jeremy Lett

Kitchen Collaborative | Recipe

1.California Queso Patacones

Tags: Mary Grace Viado

Kitchen Collaborative | Recipe

1.Thrice-Baked Cheesy Idaho® Potatoes

Tags: Mary Grace Viado

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Chorizo Birria Stacked Tacos

Tags: Mary Grace Viado

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Mary Grace Viado

Tags: Mary Grace Viado

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Justin Fields

Tags: Justin Fields

Kitchen Collaborative | Recipe

1.Wildflower Honey-Turmeric Greek Yogurt Dip

Tags: Justin Fields, National Honey Board

Kitchen Collaborative | Recipe

2.Smoky Mezcal Watermelon Mojito Recipe

Tags: Justin Fields

Kitchen Collaborative | Recipe

1.Chiles Rellenos Stuffed with California Queso Fresco and Elote Recipe

Tags: Justin Fields

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Quinn Adkins

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Honey-infused “Super Muesli” recipe

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Herb-roasted Aussie Leg of Lamb with Hazelnut Demi-glace recipe

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Spinach and Kale Salad with Baked Bean “Caviar” recipe

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Pulled Chicken On Southwest Stacked Salad

Tags: Kitchen Collaborative Pam Smith

Kitchen Collaborative | Recipe

1.Crispy Prosciutto Watermelon Poppers

Tags: Kitchen Collaborative Pam Smith

Kitchen Collaborative | Recipe

1.Toasted Orzo Salad with Citrus-Seared Salmon

Tags: Kitchen Collaborative Pam Smith

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Pam Smith

Tags: Kitchen Collaborative Pam Smith

Kitchen Collaborative | Recipe

1.Idaho® Potato Bialys with Tomato Chutney

Tags: Brad Kent

Kitchen Collaborative | Recipe

1.Boursin® Bagel Bites

Tags: Brad Kent

Kitchen Collaborative | Recipe

1.Indian Spiced Baked Beans Dal

Tags: Bush Beans

Kitchen Collaborative | Recipe

1.Cheesy Cal-Mex Spinach & Artichoke Enchiladas

Tags: CMAB

Kitchen Collaborative | Recipe

1.Idaho® Potato Braised Vegetable Shepherd’s Pie

Tags: IPC

Kitchen Collaborative | Recipe

1.Australian Grassfed Beef Tartare with Kimchi and Furikake

Tags: MLA

Kitchen Collaborative | Recipe

1.Tyson Pulled Chicken Long Rice

Tags: Tyson

Kitchen Collaborative | Recipe

1.Smoky Watermelon and Carnitas Tacos

Tags: National Watermelon Board

Kitchen Collaborative | Recipe

1.Toasted Orzo with Citrus-Seared Salmon

Tags:

Recipe

0.Adjarian Khachapuri

Tags: Breakfast, Eggs

Recipe

2.Idaho® Potato Curry and Noodles

Tags: Entrées, Potatoes

Recipe

2.Idaho® Potato Larder Latkes & Koji Cultured Cream

Tags: Entrées, Potatoes

Recipe

2.Idaho® Potato Samosadilla and Cilantro Lime Chutney

Recipe

1.Crispy Lemon & Herb Idaho® Fingerling Potatoes

Tags: Potatoes, Side Dishes

Recipe

2.Idaho® Potato Mexican Tamale Sphere

Tags: Entrées, Mexican, Potatoes, Tamales

Recipe

4.Vegan Deviled Idaho® Red Potatoes

Tags: Entrées, Potatoes, Vegan

Recipe

3.Idaho® Potato Gnocchi with Peas

Tags: Entrées, Gnocchi, Potatoes

Recipe

3.Smashed Idaho® Fingerling Potatoes with BBQ Butter

Tags: BBQ, Entrées, Potatoes

Recipe

3.Grilled Chilean Salmon, Cured Tomato and Olive Vinaigrette, Shishito Pepper

Tags: Dinner, Lunch, Salmon

Recipe

3.Thai Curry “Quick” Alaska Cod with Instant Basmati Rice

Tags: Entrées, Seafood

Recipe

2.Wild Alaska Salmon with Masa Crunchies Breakfast Burrito

Tags: Breakfast, Burritos, Salmon

Recipe

3.Lemon-Sumac Alaska Pink Salmon Bowl

Tags: Lunch, Salad, Salmon, Seafood

Recipe

4.Buffalo Chicken and Avocado Blue Cheese Sandwich

Tags: Buffalo Chicken, Lunch, Sandwich

Recipe

3.Campfire Fingerling Potatoes

Tags: Duck Fat, Entrées, Potatoes

Recipe

3.Lamb Scottadito with Walnut Anchovy Salsa and Broccolini

Tags: Dinner, Lamb, Lunch

Recipe

3.Grilled Mango & Goat Cheese Salad

Tags: Dinner, Lunch, Mango, Salad

Recipe

4.Middle Eastern Alaska Fish Cakes With Green Tahini Sauce

Tags: Middle Eastern, Seafood

Recipe

2.Aussie Grassfed Beef Banh Mi

Tags: Banh Mi, Lunch

Recipe

2.Black Soy Bean Burgers

Tags: Burgers, Lunch, Plant-based Burger, Vegetarian

Recipe

4.Pambazo Idaho Potatoes Sandwich

Tags: Entrée, Lunch, Sandwich

Recipe

3.Bulgogi Marinated Cheesesteak with Oaxaca Cheese

Tags: Entrée, Lunch, Sandwich

Recipe

3.Honey Tandoori Chicken Flatbread Sandwich

Tags: Entrée, Lunch, Sandwich

Recipe

3.Spanish-Style Striped Bass Sandwich with Walnut Harissa

Tags: Entrée, Lunch, Sandwich, Striped bass

Recipe

4.Tex-Mex Steak Torta

Tags: Entrée, Lunch, Steak

Recipe

3.Wild Alaska Salmon Banh Mi

Tags: Banh Mi, Entrée, Lunch, Salmon

Recipe

4.Idaho® Potato Chorizo Au Gratin

Tags: Entrée, Potatoes, Side dish

Recipe

3.Idaho® Potato Hash Baes

Tags: Appetizer, Bar Snacks, Potatoes

Recipe

3.Idaho® Potato Wrap Spring Rolls

Tags: Dinner, Lunch, Potatoes, Salmon

Recipe

4.Idaho® Potato Dahi Puri

Tags: Appetizer, Potatoes

Recipe

2.Roasted Lebanese Potato Shawarma

Tags: Entrée, Middle Eastern, Potatoes, Vegetarian

Recipe

4.Savory Rice Waffles

Tags: Breakfast, Potatoes, Rice, Waffles

Recipe

4.Roasted Pear, Spinach & Gorgonzola Omelet

Tags: Entrée, Omelet, Pears

Recipe

3.Blueberry Breakfast Smoothie Bowl

Tags: Blueberries, Breakfast

Recipe

2.Fresh Mango & Sweet Potato Breakfast Hash

Tags: Breakfast, Mango

Recipe

2.Loaded Hash Brown Packets

Tags: Breakfast, Potatoes

Recipe

2.Avocado Chicharrones with Steak & Eggs

Tags: Avocado, Breakfast

Recipe

2.Wild Alaska Salmon and Egg Breakfast Tacos

Tags: Breakfast, Egg, Salmon, Seafood, Taco

Recipe

5.Bacon, Maine Lobster and Tomato Sliders

Tags: Appetizer, Bar Snacks, Lobster

Recipe

3.Beer Braised German Bratwurst With Onions in a Tortilla

Tags: Bratwurst, German

Recipe

2.Hotel Allegro Short Rib Potato Hash

Tags: Brunch, Potatoes

Recipe

2.Idaho Potato Pig Fries

Tags: Appetizer, Bar Snacks, Spanish

Recipe

3.Butchertown Gnocchi with Wild Mushrooms

Tags: Entrée, Italian, Potatoes, Side dish

Recipe

4.Chicken Vesuvio

Tags: Chicken, Entrée, Italian

Recipe

3.Paella With Chicken, Chorizo, Clams And Shirred Eggs

Tags: Chicken, Eggs, Entrée, Latin, Mexican, Spanish

Recipe

6.Mediterranean Egg Strata With Swiss Chard, Olives And Mozzarella

Tags: Breakfast, Egg, Entrée, Mediterranean

Recipe

4.Pear Shrimp Salad with Cilantro Yogurt Dressing

Tags: Pear, Salad, Seafood, Shrimp

Recipe

4.Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews

Tags: Avocado, Salad

Recipe

2.Crab and Avocado Quesadilla

Tags: Appetizer, Avocado, Crab, Latin, Mexican, Seafood

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getflavor

Food halls make their bread and butter on narrow-f

Food halls make their bread and butter on narrow-focused concepts, stalls that broadcast a clear expertise in a category or cuisine. A glance across the landscape confirms a tapestry of creative themes, from the Chinese dumplings menu at @eatsteamboys, a vendor tucked into Nashville’s Assembly Hall, to Argentinian empanadas served at DelSur in Minneapolis’ new @malcolmyardsmarket. But rather than looking at a category or cuisine, can an ingredient itself inspire—and then develop into—a food hall concept?

Learn more via the link in our bio in our Deep Dive!

In our Kitchen Collaborative project, Jennifer Etz

In our Kitchen Collaborative project, Jennifer Etzkin OBrien, Senior Manager of Culinary Development, Global US and Canada Food & Beverage, Marriott International, noted, “I love a hearty salad.” Tyson’s Pre-Cooked Pulled Chicken is the star of her Roasted Chicken Farro Salad, with the ultimate aim being to “hit all the marks for texture, flavor and appearance.”

Use of the prepared chicken is a smart strategy, she says, as it eliminates a laborious preparation step and allows greater focus on building flavor. Her choice of farro, rather than another ancient grain, to costar in the salad is another thoughtful touch.

“To me, farro is such an incredibly satisfying, delicious and hearty grain. It also has the most wonderful texture when served cold, which is a fantastic attribute for a salad.”

More via the link in our bio.

Photo by Carlos Garcia

When you’re a barbecue joint selling meat by the

When you’re a barbecue joint selling meat by the pound, expectations on the quality of that meat are high.

Matt Horn, Pitmaster and Owner of @hornbarbecue, delivers, offering up what he describes as West Coast barbecue: meat-smoking techniques of Central Texas infused with the foodways of the Black South.

“It isn’t easy, and it can’t be done on the grill or done fast. The brisket takes 14 to 16 hours, so it’s a commitment,” he says.

More from Chef and Pitmaster @matthornx via the link in our bio.

When it comes to dessert today, flavorful fun is t

When it comes to dessert today, flavorful fun is the key hook. Modern desserts have become destination drivers, tapping into consumer desires for experiential treats, new premium comforts, adult whimsy.

@saltandstraw delivers unexpected flavor combinations that both surprise and delight, like its Goat Cheese Marionberry Habanero ice cream.

Elevate the consumer experience with memorable desserts that set cravings high.

Read on by visiting the "Sweet Something To Go" Link in our bio!

Echo, an oceanfront bar and restaurant at the King

When Executive Chef Michael Mayer launched a new m

When it comes to dessert today, flavorful fun is t

Mexico City neighborhood rotisseries are at the he

Mexico City neighborhood rotisseries are at the heart of cherished childhood memories for Roberto Santibañez, Culinary Director and Co-Owner of Mi Vida Restaurante. Today, this chilango (a native of Mexico City) honors his past in his culinary present by menuing the Pollo Chilango, pairing simple rotisserie-style roasted chicken with thoughtful accompaniments to send guests on an evocative flavor journey.⠀
⠀
@mividamexico #getflavor #menudevelopment #cheflife @pollochilango

JOIN US AT THE FLAVOR EXPERIENCE 2021⠀ ⠀ Septe

A premium take on a comfort-food staple, the shows

The Taco Kit from ATX Cocina stands out with a fla

As Pastry Chef of RPM Seafood, Andrea Coté serves

As Pastry Chef of RPM Seafood, Andrea Coté serves enticing desserts in guest-friendly formats. The Banana Cream Napoleon is the menu star—a best seller that separates shingles of crispy phyllo with banana filling and vanilla whipped cream. A warm caramel sauce that Coté describes as ”caramelized bananas Foster” is poured over the dessert tableside. Read on for details.

Link to story in our bio.

#dessert #getflavor #bestofflavor2021 #chefs #menudesign #flavor

“Our new Chimichurri Bowl has a little bit of ev

For his three Kitchen Collaborative recipes, Jerem

For his three Kitchen Collaborative recipes, Jeremey Lett, Corporate Executive Chef of Fleming’s Prime Steakhouse & Wine Bar, homed in on comfort while demonstrating a wide scope of field for inspiration. His Barilla Orecchiette with Sausage and Spinach is tossed in a lemon cream sauce and topped with toasted breadcrumbs, promising both familiar and out of the ordinary. He makes the homey grilled cheese into an elegant toasted sandwich with his Grilled Cheese with Boursin, Apples and Fig Jam, and with small, but impactful flavor moves, Lett’s Tyson Foodservice: Spanish Omelette with Aidells Chicken and Apple Sausage turns the tortilla into a signature brunch item.

Link in bio.

Toasted white chocolate is still very much in its

Toasted white chocolate is still very much in its infancy as a trend, which gives chefs time for experimentation and thought about how this flavor could work in their operations. It also offers menu developers the opportunity to be on the leading edge in creating unique options using a familiar ingredient.

Link in bio.

Mary Grace Viado is particularly deft at filtering

Mary Grace Viado is particularly deft at filtering today’s flavor trends so they resonate with her dining consumers at Village Tavern, a neighborhood restaurant concept based in Winston-Salem, N.C. Two of her recipes showcase the balance between broad appeal, bold flavor and global “newness.” Viado’s Tyson Foodservice Chorizo Birria Stacked Tacos takes the classic Mexican stew in a new flavor direction and her California Queso Patacones turn this Latin snack into a versatile handheld. Her third recipe, the Thrice-Baked Cheesy Idaho® Potatoes, reinforces the value of reinvention.

Link in bio.

Working with commodity boards, writer Eliza Amari

Working with commodity boards, writer Eliza Amari highlights nine solution-oriented menu ideas, each ready for takeout and delivery, and primed with on-trend flavor. Story link in bio.

Link in bio.

Justin Fields is the Corporate Executive Chef of B

Justin Fields is the Corporate Executive Chef of Bonefish Grill + BBI International, an American seafood restaurant chain in the Bloomin’ Brands family. When asked to develop recipes for Kitchen Collaborative, he drew inspiration from the star ingredients, positioning them in creative pairings and formats that are both surprising and inviting. His Smoky Mezcal Watermelon Mojito successfully hitches light with dark. Fields’ Chiles Rellenos Stuffed with California Queso Fresco and Elote sees a winning combination of two craveable Mexican favorites, and his Wildflower Honey-Turmeric Greek Yogurt Dip easily transforms three ingredients into a nutrient-rich and versatile menu item.

Link in bio.

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