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Three Takes On: Sushi

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

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March 2015: Soup for all seasons

Snapshots of all the recipes from the February 2015 issue featuring salads.

To visitors, the new Starbucks Reserve Roastery & Tasting Room looks and feels like an upscale java lovers’ theme park. Starbucks execs see the interactive coffee shop and restaurant, just blocks from the company’s original store at Seattle’s Pike Place Market, as “the next generation” of Starbucks.

Snapshots of all the recipes from the March 2015 issue featuring pineapple.

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.

Snapshots of all the recipes from the February 2015 issue featuring salads.

Snapshots of all the recipes from the February 2015 issue featuring soft cheeses.

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.

The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.

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