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Chef Jay Perry from Oregon State University provides this dessert recipe for Boca Negra Cake...More

Dole offers this recipe for banana rice pudding with saigon cinnamon...More

Chef Chuck Hatfield of Sodexo Corporate Services incorporates mango and pistachios into this yogurt cup dessert...More

St. Joseph's offers this recipe for She-Crab Soup made with a lobster base and Sriracha sauce...More

A seafood salad recipe from Chackrit "Gust" Imcharoen at Sloan-Kettering Cancer Center...More

Yanick Murat provides this recipe for Haitian black rice and peas...More

Recipe courtesy Dan Skay, executive chef, Parker Adventist Hospital...More

Benjamin Jenkins, catering chef, San Diego State University provides this recipe for sauteed Brussel sprouts...More

A sweet and salty snack from Dave DeCollo, executive chef, One PNC, Pittsburgh...More

From Jarrod McCarthy, general manage at Metz Culinary Management, this recipe is perfect for serving those who have egg allergies...More

YIELD: about 2 cups 1½ cups sour cream ½ cup mayo ¼ cup Sriracha hot sauce 1 Tbsp. Agave nectar or honey zest and juice of 1 lime Salt and pepper to taste Recipe: Jeffrey C. Orr, CEC, Executive Chef, Dining and Culinary Services, Division of University ......More

YIELD: 1 BURGER ½ cup cooked heirloom beans ¼ cup cooked wild rice 1 tsp. roasted garlic, minced 1 tsp. onions, diced 1 tsp. parsley, chopped salt, to taste freshly ground black pepper, to taste 1 Tbsp. water ½ cup flour 1 egg 2 Tbsps. water ½ cup bread ......More