Culinary Center

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Sweet Corn & Shrimp Arancini made with RITZ Crackers


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Mac ‘n Cheese-Stuffed Potatoes made with RITZ

Mac ‘n Cheese-Stuffed Potatoes made with RITZ

A delicious dish cheese-lovers will devour: creamy mac 'n cheese stuffed into a pillowy potato and finished with a crunchy topping. Serve as a side dish, appetizer or finger food.

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Baklava made with OREO

Baklava made with OREO

OREO Cookies add a unique twist to a classic dessert, providing contrast in both flavor and texture: dark chocolate with sweet sugar syrup, and crunchy cookies with flaky pastry.

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THE FOODSERVICE FAST LANE

The Foodservice Fast Lane

Discover the top 2019 trends to
help turbocharge your business
Read Now

Seasonal Menu Trends

Customer cravings change with the seasons. Look here for rotating recipes that add seasonal spice to your menu.

SPRING

Refresh your menu with bright flavors bursting with appeal.

Donut Ice Cream Panini Sandwich made with NUTTER BUTTER Cookies

Donut Ice Cream Panini Sandwich made with NUTTER BUTTER Cookies

Cool and creamy vanilla ice cream swirled with smooth NUTTER BUTTER Crème and crunchy bits of NUTTER BUTTER Cookie pieces balance the soft, doughy texture of warmed donuts.
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Cheddar-Chipotle Waffles with RITZ Crackers & Fried Eggs Rancheros

Offer an eye-opening anytime breakfast dish featuring fresh avocado, a sunny-side up egg and ranchero sauce piled on top of a waffle made with RITZ Cracker crumbs.
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Toffee Bread Pudding made with OREO Cookie Pieces

Toffee Bread Pudding made with OREO Cookie Pieces

Toffee sauce is “in” this spring, especially when paired with OREO Cookie pieces and drizzled over warm bread pudding.
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Meet the Chef Behind the Creativity

Executive Chef Patty Mitchell has over 33 years of experience producing the highest-quality pastries, confections, ice creams, wedding cakes and baked goods in fine hotels, restaurants and the manufacturing industry. A Culinary Institute of America graduate, Chef Patty has built her career as a pastry chef and recipe innovator working with ingredients and brands including CHIPS AHOY! Cookies, PREMIUM Saltine Crackers, HONEY MAID Graham Crackers and—her favorite—OREO Cookies, among many others. Chef Patty works with customers and manufacturers to create delicious menu options for restaurants, in-store bakery, c-stores and many other foodservice segments. Chef Patty holds the following certifications and professional memberships: Certified Research Chef from the Research Chefs Association, Certified Master Baker by Retail Bakers of America (2009), and Certified Hospitality Educator (2001) from the American Hotel & Lodging Educational Institute, Certified Research Chef (2017) and is on the Certification committee of the Research Chefs Association.

Update on the classics button

Update on the Classics

Most consumers admit they are looking for something new when dining out. That gives chefs a lot of room to play with new recipes and cutting-edge flavor combos. While global flavors are popular,1 the latest and greatest taste trends aren’t always overseas imports. In fact, from Baked Alaska to pineapple upside-down cake, reimagining and reinventing nostalgic flavors and perennial favorites is opening up a whole new generation of chefs and consumers to some old-school favorites. We asked Mondelēz International Foodservice Executive Chef Patty Mitchell to weigh in on the nostalgic trend and share some of her favorite reimagined recipes.

Let's Go!

1. Technomic, Flavor Consumer Trend Report (2017)

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