Tag: menu development

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Chef Galicia serves these tacos at the bar of his San Antonio restaurant.
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrient
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche.
Grilled beef, sliced thin, tossed with lime dressing and served with fresh vegetables, papaya and peanuts would make a great light

With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.

Churros are typically thought of as a cinnamon-sugar-coated pastry.

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