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Wayne State University

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Nov 9 / Kevin Piotrowski

Cavalcade of Food – Roast Pork Loin

This pork loin was on sale at my local market and it seemed to be a perfect main course for dinner on a cool autumn day. Make a rub using your favorite seasonings, a quick sear on top of the stove, and then roast in the oven. Not only did it provide dinner, but many delicious sandwiches the next couple of days!


Roast Pork Loin Recipe

Nov 2 / Kevin Piotrowski

Cavalcade of Food – Roasted Beets and Squash

With a bountiful Michigan harvest of wonderful food this fall comes these acorn and butternut squash and beets, perfect for roasting! All that is needed is a hot oven and some basic seasoning – even people who say they don’t like beets and squash can’t resist the goodness of these hearty vegetables!

Roasted Beets and Squash recipe

Oct 20 / Kevin Piotrowski

Cavalcade of Food – Apple Crisp

It’s high apple season here in Michigan and we’ve been seeing wonderful Michigan apples by the crates! As much as we love apple pie, we thought we do something different and make an apple crisp – and it’s much less work than making a pie but still brings home all the apple goodness!


Apple Crisp recipe

Oct 14 / Kevin Piotrowski

Cavalcade of Food – Cauliflower Custard

It may not seem common to have “cauliflower” and “custard” in the same thought, but this recipe provides a different way of enjoying this often maligned vegetable. While there are many ways to prepare cauliflower,  this method is unique and works equally well with broccoli, too. Setting the vegetable in a custard base provides a savory, yet delicate, side dish that can also be elegantly dressed up with a little garnish or grated cheese.

Cauliflower Custard recipe

Oct 6 / Kevin Piotrowski

Cavalcade of Food – Diner Inspired Fried Chicken

A recent trip to the Culinary Arts Museum in Providence, Rhode Island featured lots of diner memorabilia, including an authentic diner car and lots of diner menus from all over the country. Not only was this museum a lot of fun, it got us thinking about all the wonderful food that have been diner staples for decades. Some might call this “comfort food” or “stick to your ribs” food, but this is classic American fare that many of us grew up on, whether it came out of mom or grandma’s kitchen or from a roadside or neighborhood diner.

We’ve featured many dishes like this on Cavalcade of Food over the years because, frankly, this is very much the food we enjoy the most and how I generally cook at home. Pot roast, meatloaf, pork chops, macaroni and cheese, Swiss steak, roast turkey, etc. are examples of recipes that we have shared. But looking at the many diner menus at the Culinary Arts Museum, one commonly found offering was fried chicken. While many consider this a Southern dish, it is not unusual to find it on a diner menu regardless of location.

So here is a simple, basic, and classic fried chicken that is fairly easy to make at home without the benefit of a deep fryer. You get a nice, crispy skin while the inside is moist and tender – and the wonderful chicken goodness really shines through!

Fried Chix recipe

Sep 9 / Kevin Piotrowski

Cavalcade of Food – Bacon Tots

These smoky and sweet treats make great appetizers or hors d’oeuvres and are easy to prepare. Use your favorite style of tater tot and wrap with a piece of bacon, then roll it in a mixture of brown sugar, chili powder and pepper. Bake until crisp and enjoy!


Bacon Tots recipe

Sep 2 / Kevin Piotrowski

Cavalcade of Food – Philly Cheesesteak

Inspired by a recent trip to the wonderful city of Philadelphia, we made our version of a “Whiz Wit” – the iconic Philly cheesesteak. While nothing compares to the real thing, the combination of tender steak, gooey cheese and sweet onions on a great roll will hold us over until we can get back to Philadelphia!

Philly Cheesesteak recipe

Aug 25 / Kevin Piotrowski

Cavalcade of Food – Turkey Skillet Casserole

This is one of those meal-in-one casseroles that you can prepare on top of the stove and then bake off in the oven. You could substitute ground beef for the turkey, and you could add in other vegetables or seasoning – a versatile dish that’s quick and easy!

Turkey Skillet Casserole recipe

Aug 18 / Kevin Piotrowski

Cavalcade of Food – Sour Cream Pound Cake

Inspired by a wonderful lemon pound cake we made a few weeks ago in North Carolina, here’s a moist and flavorful pound cake that features sour cream. We used a butter-nut flavoring, but this basic recipe could be made with almond, vanilla, lemon, coconut, etc. Delicious plain you could also top with a glaze, or serve with fruit and/or ice cream. We topped it with a homemade rhubarb sauce.


Sour Cream Pound Cake recipe

Aug 3 / Kevin Piotrowski

Cavalcade of Food – Hot Brown Sandwich

This wonderfully rich and flavorful open-face sandwich originated at the Brown Hotel in Louisville, KY and remains a favorite of many. It is topped with a Mornay sauce and finished under a broiler. Featuring turkey, bacon and tomatoes, this sandwich delivers a big taste!

Hot Brown recipe