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Recipe report: Grab-and-go convenience

 By Patricia Cobe on Aug. 16, 2016

From lunch wraps to snack bars, portable foods rank highly with today's busy consumers.

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Vegan nachos

 By Patricia Cobe on Aug. 15, 2016

UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

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Recipe report: Comfort foods connect customers to home

By Patricia Cobe on Aug. 09, 2016

Satisfying dishes such as fried chicken, burgers, mac and cheese and down-home desserts continue to be customer favorites. 

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Recipe report: 50 greatest menu hits—global flavors

By Patricia Cobe on Jul. 19, 2016

Global flavors are driving menu development in all noncommercial segments.

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A healthier take on tomato bisque

By Patricia Cobe on Jul. 15, 2016

With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.

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Recipe report: Portability is a plus

By Patricia Cobe on Jul. 05, 2016

Summer calls for portable foods, as customers take advantage of every opportunity to eat outdoors.

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Recipe report: Snacking surges

By Patricia Cobe on Jun. 28, 2016

In the last two years, snacking has increased 7% and consumers are demanding more inventive snacks. These recipes meet that demand.

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Recipe report: Summer salads

By Patricia Cobe on Jun. 21, 2016

Hotter weather and an abundance of seasonal produce call for salads on the menu. 

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Recipe report: Plants power the plate

By Patricia Cobe on Jun. 15, 2016

Veggies took center stage at the Chef Culinary Conference held at the University of Massachusetts last week. In demos and hands-on kitchen workshops, chefs and culinary instructors proved that plant-forward recipes are flavor forward, too.

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Spicing up fish tacos

By Patricia Cobe on Jun. 14, 2016

University of Montana chef Tony Martinez wanted to create a fish taco that would appeal to students' spice-seeking palates, so he amped up the flavor.

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