Recipes from the Breakroom

August 2023
Last month Steve Fruchter shared his unique, deconstructed “stacked” enchilada.

July 2023
This month’s staff member recipe is a unique presentation of the traditional enchilada that involves two of my favorites–grilling and Hatch peppers.

May 2023
Cinco de Mayo celebrations can be a gauntlet of high-carb dishes for those having to track those carbs by dietary choice or a medical condition.

November 2016
Here’s a fun-to-make, creative appetizer just in time for the holiday entertainment season, submitted by Kelly Rowe, Melissa’s always-inventive Art Director.

August 2013
Attempting to come up with words for the flavors of this wonderful dish of multiple sauces was like trying to describe the color blue.

September 2012
Ceviche, in its most basic form, can be traced back to those foodie Incas, who preserved fish with fruit juice, salt and chile peppers.

August 2009
Here’s a summer grilling recipe that is guaranteed to please the dietary requirements of vegetarians as well as the more carnivorous guests at your barbeque table.