Continue to Site >>>

recipes

Menu

Recipe report: One-pot meals

 By Patricia Cobe on Nov. 29, 2017

Soups, stews, baked pastas and other one-pot meals not only ease operations during the hectic holiday season, but they also have wide customer appeal. Here are five make-ahead recipes to add to your repertoire.

Menu

Recipe report: Holiday desserts

 By Patricia Cobe on Nov. 20, 2017

From a big catered event to a seasonal lunch or dinner, holiday meals call for festive desserts. These six recipes fit the bill.

Menu

Recipe report: Rethinking meat

By Patricia Cobe on Nov. 15, 2017

To ease customers into plant-forward eating, don’t eliminate the meat—use less. These five recipes focus on smaller portions of meat balanced by other ingredients.

Menu

Recipe report: Finger foods for holiday catering

By Patricia Cobe on Nov. 08, 2017

To meet the catering challenge, start with these recipes for appetizers and handheld foods—they’re easy to execute and feature flavors that are crowd favorites.

Menu

Recipe report: Hearty soups

By Patricia Cobe on Nov. 01, 2017

Chillier weather has arrived in most parts of the country, and customer cravings are turning to soup. Add something new and satisfying to the menu rotation with one of these recipes.

Menu

Recipe report: New takes on vegan dishes

By Patricia Cobe on Oct. 25, 2017

Get ready for National Vegan Month in November by introducing a new plant-based recipe to customers. These choices feature hearty ingredients combined in inventive ways.

Menu

Recipe report: International favorites

By Patricia Cobe on Oct. 18, 2017

Guests enjoy exploring new ethnic tastes as well as familiar international dishes. Here are five classics from Chinese, Greek, Italian, Mexican and French cuisines.

Menu

Building a readymade dinner to go

By Patricia Cobe on Oct. 16, 2017

Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and restaurants.

Menu

Recipe report: Fall flavors

By Patricia Cobe on Oct. 11, 2017

By October, foodservice kitchens are well stocked with squash, apples and other fall produce ready to turn into dishes that fit the season. Check out these recipes.

Menu

Recipe report: 7 on-trend beverages

By Patricia Cobe on Oct. 04, 2017

The beverage menu is seeing a lot of innovation lately, as operators move away from sugary soft drinks and toward recipes crafted with fresh, natural ingredients.

  • Page 30