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Add duck fat, duck bacon and cheese to individually smashed small potatoes for a tasty appetizer or treat.
Duck breast on top of a crispy potato skin, avocado, and Gouda cheese topped with a savory plum sauce. Student Finalist 2016 Chef Recipe Contest, Florian Schwartz, Le Cordon Bleu College of Culinary Arts
Finalist 2016 Chef Recipe Contest, Executive Chef Anthony Lauri, Chartwells Dining Service at University of Miami, Miami, FL
Grand Prize 2013 Chef Recipe Contest, Executive Chef Geoff Kelty
Discover a twist on traditional empanadas with this recipe's Mojito Salsa Verde. Sweet and spicy with a deep flavor, this salsa is the perfect complement to the moist meat-and-cheese filling.
Grand Prize 2011 Chef Recipe Contest, Chef Greg Reggio