Stories by Tag - Flavor & The Menu

5: Khao Soi with Barilla® Cellentani

Matt Voskuil, Executive Chef

4: La Brea Bakery® Ciabatta Crab Dip

Michael Israel, Corporate Executive Chef Arby’s

3: Korean Fire Chicken Taquitos

Michael Israel, Corporate Executive Chef Arby’s

2: Zucchini and California Paneer Fritters with Cilantro Labneh

Katy Velazquez, Corporate Executive Chef Qdoba

1: Soy Glazed Short Rib with Rice Middlins, Root Vegetables

Matt Voskuil, Executive Chef

8: Vegan Cauliflower and Cucumber Aguachile

Christian Hallowell, Corporate Executive Chef | Senior Director of R&D, Bloomin’ Brands

6: Sambal Shrimp Scampi

Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources

5: Roasted Lemon Brussels Sprouts with Chili Crisp–Honey Glaze

Joshua Ingraham, Culinary + Wellness Director, Aramark

4: Ghirardelli® Double Chocolate Pots de Crème

Matt McMillin, Chief Culinary Officer Cooper’s Hawk Winery & Restaurants

3: Thai Red Curry with Aussie Select Lamb Prime Rib

Matt McMillin, Chief Culinary Officer, Cooper’s Hawk Winery & Restaurants

2: Barilla® Chickpea Orzo Saffron Pilaf With Lamb

Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources

1: Croque Madame Triple Threat

Marshall Scarborough, VP Menu & Culinary Innovation Bojangles

Kitchen Collaborative Recipe Roundup #5

Chef insights on ingredient-inspired recipes

3: Cheesy California-Style Banh Xeo

Marshall Scarborough, VP Menu & Culinary Innovation Bojangles

1: Peruvian-Style Chicken Tender Causa

Richard Garcia, Senior Vice President of Food & Beverage, Divisional Vice President of Hotel Operations Caribbean & Latin America | Remington Hospitality

Kitchen Collaborative Recipe Roundup #4

Chef insights on six ingredient-inspired recipes

6: Harissa Roasted Squash with Labneh

Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources

5: Chicken in Yogurt Sauce

Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources

4: Honey Soufflé Pancakes with Honey Cracklin’ Pork Belly

Marshall Scarborough, VP Menu & Culinary Innovation, Bojangles, Remington Hospitality

2: Soy-Mushroom Noodle Bowl

Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses, Mitchell’s Fish Markets and Muer Restaurants, Landry’s Inc.

6: Wagyu Beef & Belgioioso® Aperitivo Italico Cheeseburger

Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.

5: Sourdough Blueberry Bread Pudding

Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.

Kitchen Collaborative Recipe Roundup #3

Chef insights on six ingredient-inspired recipes

4: African-Spiced Ricotta-Stuffed Acorn Squash

Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America Remington Hospitality

3: Mango-Chile-Lime Yogurt Bowl

Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America Remington Hospitality

2: Harissa Honey Naan Flatbread

Colin Mills, Senior Recipe Developer, HelloFresh

1: Barilla® Kimchi Mac & Cheese

Tiffany L. Sawyer, Corporate Director of Culinary and Beverage First Hospitality

2: Falafel-Battered Onion Rings with Kalamata Olive Honey

Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe

6: Aussie Select® Tikka Masala Lamb Kathi

Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality

Kitchen Collaborative Recipe Roundup #2: Six to Inspire

Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza

5: BelGioioso® Croque Madame

Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality

4: Japanese Chicken & Okonomiyaki Waffles

Colin Mills, Senior Recipe Developer, HelloFresh

1: Jamaican Jerk Burger with Mango Salsa

Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza

3: Walnut-Crusted Ghirardelli Chocolate Banana Bread Cake Pops

Colin Mills, Senior Recipe Developer, HelloFresh

3: West African Egusi Soup

Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café

2: Nashville Hot Paneer Pita

Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants

5: Barilla® Thai Red Curry Shrimp Mac & Cheese

Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza

1: Honey Ginger Old Fashioned

Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants

Kitchen Collaborative Recipe Roundup: Six to Inspire

Chef insights on ingredient-inspired recipes

6: Italian Sausage Pesto Party Dip

Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza

4: Autumn Fig Caprese With Lee Kum Kee® Chili Crisp Pistachios

Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café

6 Inspired Recipes From Kitchen Collaborative