Recipes from the Breakroom

September 2018
Looking for something tasty to serve a large group? This month’s Associate Guest Chef recipe, submitted by Sulai Barajas of Melissa’s Procurement Team, is definitely a dish looking for a party!

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...

April 2015
Here’s a very tasty vegetarian version of an ancient South American fish dish from the kitchen of Melissa’s Associate Adriana Cadenas.

November 2009
If you have never tried to prepare chiles rellenos (stuffed chiles), here is a great recipe that the novice cook can easily prepare and the more experienced devotee of fine Mexican cuisine can take to a new level.

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.

April 2009
On April 13th, our featured Guest Chef will be a bit preoccupied, serving a party of 56,000 guests.

February 2009
February’s Guest Chef Wes Kendrick, of Table 34 Restaurant in Las Vegas, submits a great twist on a recipe that can be traced to a small tribe of American Indians who occupied the rich shoreline and coastal islands of what is now the eastern tip of Rhode Island.