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Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
buckwheat risotto
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
A petition with more than 1,000 signatures has circulated on a Mississippi campus, calling for the university to rethink its contract with Aramark.
thai beef salad
Grilled beef, sliced thin, tossed with lime dressing and served with fresh vegetables, papaya and peanuts would make a great light summer meal.
While preparing to debut a revamped dining hall, the university is testing a “grains and beans” bar and new recipes for items such as vegan crab cakes and Kung Pao chicken pizza.
kosher sandwich corned beef pickle
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.
The health advocacy group says hospitals should promote healthy eating and wellness, and fast food is not an example of that practice.
hot honey churros
Churros are typically thought of as a cinnamon-sugar-coated pastry. However, this take uses a honey-chili sauce to add a sweet and savory kick.

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