Tag: menu development

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Ramp up a salad’s nutritive value by dressing it with high-protein ingredients.
To make classic eggs benedict vegetarian-friendly, Chef Sikkila uses patties made with vegetable protein instead of sausage, then
Seared fresh tuna makes a welcome alternative to tuna salad in a sandwich wrap.
Classic fried rice tends to be salty, but Chef Fang reduced the sodium in this version by increasing the aromatic vegetables and h