TOP: Looking for something new and different to liven up your Thanksgiving spread? Try one of these dishes from the SCCC kitchen. Clockwise from top is Smoked Oyster Stuffing, Shrimp Lumpia Spring Rolls with vinegar-chili dipping sauce, Sausage Lasagna, Pork Lumpia Spring Rolls and Cinnamon Crème Brûlée, center.
BOTTOM: SCCC students contributing today’s recipes are, from left, Michelle Anaya-Malone, Paul Pownall, Lindsay Shoen and Shannon Dowen-Ronda. All four are officers in the college’s chapter of the American Culinary Federation.