The Asian Wrap served at the West End Market at Virginia Tech
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
03-13-2012 Menu Development
When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-...
02-12-2012 Menu Development
Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms...
01-15-2012 Menu Development
Whether offered at breakfast, lunch or dinner, eggs are finding their way onto the plates of more and more customers, according to many non-commercial chefs. This increased demand has led to the...
01-04-2012 Menu Development
11-29-2011 Menu Development
Whole-wheat varieties of pasta are allowing operators to menu the grain as a healthy option. Today’s pasta dishes are more flavorful, stylish and healthful than ever before, according to...
11-07-2011 Menu Development
With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.
09-14-2011 Menu Development
Exotic grains are undergoing a kind of renaissance due to their healthy qualities and versatility. Also called heirlooms, these nutrition-packed grains—amaranth, teff, quinoa, spelt, millet...
08-30-2011 Menu Development
Indian spices—cumin, cinnamon, coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and...
07-15-2011 Menu Development
Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It...
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
Industry News & OpinionView All
The School Nutrition Association’s latest position paper calls on Congress to consider changes prior to the Healthy, Hungry-Free Kids Act reauthorization.
Managing Your BusinessView All
Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
Ideas & InnovationView All