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January 2015: Mash-ups

 Jan. 12, 2015

Snapshots of all the recipes from the January 2015 issue featuring mash-ups.

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Comfort’s healthy side

 By Marygrace Taylor on Dec. 19, 2014

From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.

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Chefs do it veggie-style

By Paul King on Dec. 18, 2014

As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.

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Winter warrior: Squash

By Lindsey Ramsey on Dec. 18, 2014

Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

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December 2014: Healthy comfort foods

Dec. 10, 2014

Click through Snapshots of all the recipes featuring healthier takes from the December 2014 issue. This month features comfort foods.

Recipes

December 2014: Squash

Dec. 10, 2014

Click through Snapshots of all the recipes featuring squash from the December 2014 issue.

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Three Takes On: Lasagna

By Paul King on Nov. 26, 2014

Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.

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Confessions of Dawn Aubrey

Nov. 20, 2014

Dawn Aubrey, associate director of housing for dining services at the University of Illinois at Urbana-Champaign, admires Stephen Hawking, would love to travel around the world and wishes the deep-fried candy bar trend had never started.

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Spice it up

By Lindsey Ramsey on Nov. 18, 2014

Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.

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Cheesecake: A blank canvas

By Marygrace Taylor on Nov. 17, 2014

Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.

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