menu development

korean bbq meatballs
Trend forecasters have called gochujang “the next Sriracha,” and chefs are using the spicy Korean sauce in much the same way. Noodles & Company, the fast-casual concept with a global menu, adds gochujang to a bold barbecue sauce. The meatballs combine ground chicken and beef.
bbq chicken thighs
White miso is a versatile ingredient in the Asian pantry. Here, it's combined with ginger, garlic and several condiments to make a marinade, but miso also can be the base for soups and salad dressings. ...
Don’t look now, but salad bars are becoming cool again.
The kiosks at North Rowan and Salisbury High Schools are set up just inside the main doors where students can choose a juice, fruit and muffin.
shake up salad
This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
The food vendor has unveiled four signature dishes by chef Andrew Zimmern for this Major League Baseball season.
Incorporate salmon into your menu with these Smoked Salmon Cakes. The Lemon Caper Sauce gives the dish great flavor and presentation.
breakfast poutine
Americans have embraced the Canadian invention of poutine, making it our own with some unique touches. Typically, french fries are topped with cheese curds and gravy. Here, scrambled eggs and turkey sausage are added to make a hearty breakfast dish.
The humble chicken sandwich is getting an upgrade in restaurants of all stripes. Here are some of the revisions that could cross the road to noncommercial establishments.
Meal plan prices at six Minnesota universities will rise nearly 11 percent next school year as student demand for healthy, vegan and organic options grows.

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