Collaboration with MSU chefs has produced a lot of recipes over the years. Here's where you can find the latest recipes and seasonal ones as we release the archive.

Please feel free to use these recipes and to share with family and friends. If you share them on-line or publish them in any way, please follow these guidelines:

  1. If you’re adapting someone else’s recipe, begin with a short note of the goal and what you looked for, perhaps something you changed and why. Then give credit to the person who you got it from: "Recipe adapted from ___________" and give a link to the original source.
  2. If you used someone else’s recipe for inspiration, but changed it substantially and the product is somewhat similar to the published recipe, give credit to the original by saying, " This recipe by (me) was inspired by ____________. The original recipe can be found here." and give a link to the original recipe.
  3.  If you change the ingredients substantially or completely came up with the product on your own; and you write directions in your own words for how you prepared it, the recipe is your own and you should claim it.

Taro is the potato of the humid tropics. Like the Irish potato we know and love, taro is a tuber, a staple starchy vegetable, and a key ingredient in many traditional dishes.

Everyone looks forward to this decadent, gluten-free dessert!

Pops of cheery red add color and flavor to the ever-popular chicken--perfect for the holidays.

Long beans are very important in Thai cuisine. This is a seriously delicious, traditional dish

A savory twist on traditional baked apples

Roasting amps up the flavor in everything including pecans. Chef Kurt's attention to detail takes a traditional chocolate chip cookie to another level of yum!

This deliciously sweet glaze pairs perfectly with any meat, poultry, or wild game.

When it comes to fruit desserts, there’s none better than this meltingly soft pear infused with red wine and served with pear-wine syrup. Served warm or chilled, love’s in every bite!

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