menu development

A high school has more than doubled its average number of school breakfasts served.
Who doesn't love a banana split? This version, with an Asian twist, is soothing and delicious...
Comfort food classics like chicken pot pie are trending on menus. They're also perennial favorites of customers at both restaurants and noncommercial operations...
To save time, these individual beef potpies use convenient puff pastry dough as a top crust; no bottom crust is necessary since they are baked in ramekins.
Heather Terhune, executive chef at Tre Rivali in Milwaukee, started her career as a pastry chef. Along the way, she developed several techniques to perfect her crust.
A new program, dubbed Lunch My Way, allows students to build their own meals.

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