Recipes from the Breakroom

November 2024
Byran Grimm, Melissa’s man in Michigan, shares this month's team recipe.

February 2018
In celebration of this month’s Chinese New Year on February 16, May Lau, a long-time team member of our Mail Order Department, shares her twist on the traditional Spring Roll.

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...

October 2016
This month’s recipe subs in two of Melissa’s most popular products for the traditional ingredients in this well-known dish of the Louisiana bayou country.

September 2016
Just in time to help take the chill off September’s seasonal changeover from summer to fall, Carlos Preciado, a member of Melissa’s Business Development team...

June 2011
Gretchen Allison, chef/owner of Duck Soup Inn on San Juan Island in Washington State, lists her wonderfully rich Warm Spinach and Ricotta Bread Pudding in the Appetizer section of the restaurant’s menu.

October 2010
This month both a fruit and vegetable from the fall harvest season is utilized in a time-honored recipe that traces its heritage to a simple porridge enjoyed by peasants of the 15th century Italian countryside.

January 2010
Ragout (pronounced ragoo) requires a slow cook over low heat. The word is of French derivation, meaning “to revive the taste” or “bring back one's appetite”, which certainly sums up the sensation that this scrumptiously seasoned stew evokes from first bite.

December 2009
This month’s featured recipe, submitted by Guest Chef Debbi Dubbs, is the perfect dish for holiday entertaining that will keep on giving with every tasty spoonful.