From K.C. barbeque to cocktails and nachos, these are the best Kansas City and San Francisco-themed foods for your Super Bowl party. 

The Driskill Hotel Executive Chef Mark Dayanandan's recipe for Tournedos Rossini, a favorite at the old school Austin eatery.

This refreshing and light citrus salmon micuit salad utilizes a classic French sous vide method with a surprisingly Southern tool—a mason jar—as the vessel. This dish will be featured on the Barnsley Resort’s Rice House menu in the spring and summer.

Roberto Riveros, executive chef of The Ritz-Carlton, Half Moon Bay, F&B efforts, shares this pumpkin soup recipe that is sure to be a fall favorite.

Hyatt Regency Lake Washington Executive Chef Azad Rawat's recipe for Water’s Table Mad Hatcher Chicken.

Top Marriott Convention & Resort Network chefs share some recipes that can make you a star for your holiday meals.

Many top chefs find their inspiration from their mothers and grandmothers while growing up. Here are 18 recipes that inspired these culinary masters, from simple to complex, but all featuring the common thread of coming from the heart.

Matt Steffen's Garden Gulf Prawn Cocktail Recipe.

Posadas Corporate Chef Gerardo Rivera, who oversees F&B operations at Live Aqua, Grand Fiesta Americana and Fiesta Americana, provided two Mexican dessert recipes and a fruity punch concoction meeting and event planners can transport from his catering kitchens to their homes.

Following is a recipe for Ponche de Frutas, an exotic fruit punch that can have rum added for a little “extra punch.”