Tag: menu development

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Stanford University changed out rotisserie spits for vegetable baskets so that the vegetables look as appetizing as possible while students watch them cooking.

This two-in-one dish combines the flavors of a BLT sandwich in a simple tomato soup with cheese tortellini, baby spinach and bacon
A hearty meal with robust flavors.
Skewered foods are a favorite on the grill and offer easy portion control.
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor.