These recipes have been featured in our Chef's "Recipe of the Month" feature on the myAlumnae site. They are collected here for your convenience. Give them a try. They are all excellent!

This recipe is from the book, Dining Under The Carolina Moon, by Debbi Covington. This recipe is a great complement to any meat or seafood.

This is a wonderful Fall and/or Winter soup. I use several different varieties of onion myself such as vidalia, leeks, shallot and cipollini, but any good white or yellow onion will do. Also, vegetable broth or stock can be substituted as a vegetarian option. The key to this soup is properly cooking the onions to draw out that natural sugar that makes this soup so delectable. Enjoy!