Recipes from the Breakroom

April 2022
This month’s staff recipe comes with a culinary tradition that goes back centuries to when indigenous North American peoples first wrapped their offshore catch of fish into stone-ground-corn tortillas.

December 2016
Just in time for the myriad of college football bowl games that are about to monopolize TV broadcast schedules for most of this month, comes a very easy to make and scrumptiously delicious chip dip from the desk of Mark Smith...

September 2009
To fully experience the satisfying afterglow that comes along with Chef Scott Morrow’s Ancho Chile Braised Short Ribs, this dish should be prepared on a briskly crisp September Sunday afternoon.

July 2009
This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.