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Recipes at Noon
Tornado Warnings in Alexander, Caldwell, Iredell, and Rowan Counties
A line of severe storms moves across the Carolinas spawning several possible tornadoes. Read more » White Chocolate MousseFrom East Mecklenburg High School and Johnson & Wales University High School Chef of the Year Luis Rojas Read more » Grilled Asparagus Mozzarella SaladFrom Sonoma Modern American Executive Chef Tim Groody Read more » Sesame Shrimp With Celery Salad & Wasabi FoamFrom Sonoma Modern American Executive Chef Tim Groody Read more » Hummus Bi TahiniPrepared by Pewter Rose Executive Chef (and Johnson & Wales University graduate) Geoff Bragg Read more » SpanakopitaPrepared by Johnson & Wales University Culinary Students Mallory Harris and Geoff Schneider Read more » Shrimp & Baby Bok Choy Salad In Carrot JuiceFrom Sonoma Modern American Executive Chef Tim Groody Read more » Fettuccine With A Springtime Alfredo SauceFrom Johnson & Wales Associate Instructor Susan Yelliott-Batten Read more » Carmelized Brie & Roasted AsparagusFrom Sonoma Modern American Executive Chef Tim Groody Read more » Champagne Strawberry Poached Banana SplitFrom Sonoma Modern American Executive Chef Tim Groody Read more » Johnson & Wales' Valentine Day RecipesFrom Johnson & Wales University Culinary Students Mallory Harris, Hlee Vang & Mandy Eagler Read more » Tennessee Jack Daniel's Rubbed RibsFrom Sonoma Modern American Executive Chef Tim Groody Read more » BBQ Potato Chip Nachos & BBQ SpringrollsFrom Sonoma Modern American Executive Chef Tim Groody Read more » Braised Pork Loin With PrunesFrom Johnson & Wales University Associate Instructor Robert Brener Read more » Europe's Best Strawberry DoughnutsFrom Sonoma Modern American Executive Chef Tim Groody Read more » Apple & Scallop Pan Roast With Herbed PolentaFrom Sonoma Modern American Executive Chef Tim Groody Read more » Chicken, Shrimp & Sausage JambalayaFrom Johnson & Wales University Fellow Robert Lybrand Read more » Crawfish Jambalaya RisottoFrom Johnson & Wales Associate Chef Instructor Jeremy Houghton Read more » Creamy Polenta with Sautéed Corn, Rosemary and Goat CheeseFrom Johnson & Wales Assistant Professor & Chef Don Brizes Read more » Pear Tart Tartin With Brie & Roasted CranberriesFrom Sonoma Modern American Chef Tim Groody Read more » Seared Jumbo Sea Scallop Watermelon SevichesFrom Sonoma Modern American's Chef de Cuisine Nicholas Apap Read more » Fruit Crostini With Mascarpone Cream, Marsala Wine & Peach & Berry CouliFrom Clyde Gilfillan With Flat Rock Grille Read more » Zatar Seared Tuna With Herb Onion Salad & Citrus SegmentsFrom Taverna 100 Chef Christian Froelich Read more » Salmon Carpaccio With Cherry Tomatoes & White CornFrom Sonoma Modern American Chef Tim Groody Read more » Beef Medallions, Blue Cheese Bean Salad & Fingerling Potato ChipsFrom Sonoma Modern American Chef Tim Groody Read more » Marinated Eggplant, Cherry Tomatoes & Feta CheeseFrom Sonoma Modern American Chef Tim Groody Read more » Mediterranean Sea Bass With Mixed Olive Tomato TapenadeFrom Sonoma Modern American Chef Tim Groody Read more » Chocolate Ganache TartletFrom Johnson & Wales Culinary Teaching Assistant Robert Lybrand Read more » Fresh Blueberry CobblerFrom Heidi Billotto, Food Editor & Restaurant Critic For Charlotte Weekly & The Union County Weekly Read more » Lobster, Crab & Organic Melon SaladFrom Sonoma Modern American Executive Chef Tim Groody Read more » Labor Day Grilled Chicken With Muscadine BBQFrom Sonoma Modern American Executive Chef Tim Groody Read more » Sea Scallop White Sweet Potato HashFrom Sonoma Modern American Executive Chef Tim Groody Read more » |
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