Don't waste the drippings from your Thanksgiving turkey, urges executive chef Paolo Vasapolli.
Executive chef Paolo Vasapolli offers his recipe for making gravy from turkey drippings.
Executive chef Paolo Vasapolli and sous chef Drew Verdam of UWindsor Food Services are joining culinary colleagues Friday for a tribute to long-time local restaurateur Thom Racovitis.
Two chefs from UWindsor Food Services are joining culinary colleagues Friday for a tribute to long-time local restaurateur Thom Racovitis.
Special menu items featuring Ontario greenhouse vegetables—including cucumbers—will celebrate agriculture week.
Special menu items featuring Ontario greenhouse vegetables will celebrate agriculture week.
Psychology major Celina Djikhuizen looks on as her friend Darien Slater samples a gluten-free cookie from the Leddy Library Brown Gold coffee shop.
Campus coffee shops now sell gluten-free cookies and muffins.
A muffin that brings together classic breakfast foods makes for a morning meal on the run.
A muffin that brings together classic breakfast foods makes for a morning meal on the run.
The University’s chef combines several “super-foods” in a recipe that takes advantage of the autumn harvest.
Several items offer new choices for patrons of the Crocodile Grill.
First-year English student Shane Gonsalves and health and biomedical sciences student Rachel Pieniazek explore lunch choices in the Fresh to Go section of the Marketplace food court Tuesday.
Fresh to Go offers healthy meal choices, says the University’s executive chef, Paolo Vasapolli.
A recipe for cheesesteak wraps is a great way to use leftover beef.
The University’s executive offers a recipe combining a warm custard with fresh Ontario berries.
