Recipes from the Breakroom

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.

October 2009
The preparation of Risotto is a learned art. This traditional Italian dish has a series of seemly simple steps that require both a patient focus and a sense of timing to get right.

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.

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.

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.

June 2009
Chef Arthur Gonzalez, of McKenna’s on the Bay in Long Beach, California, kicks off the summer season with an elegant

May 2009
May’s featured recipe, a uniquely flavorful marinade created by Chef Carlos Garcia of the Sheraton Cerritos Hotel, in Cerritos, California, would definitely be a great addition to any Cinco de Mayo celebration.

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

March 2009
This month’s featured dish, Quinoa Crusted Shrimp, was created especially for this article by Chef Marc Mora of Levy Restaurants at Citizens Business Bank Arena in Ontario, California.