Recipe Snapshot

Flip through a slideshow of each magazine issue's recipes
cooking meat and veggies

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.


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.

hearty soups

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...

vegan food

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...

international favorites

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

fall flavors

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.

mason jar drink

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.

pizza slices

October is time to fire up the ovens and satisfy customers’ pizza cravings. These five easy recipes put a twist on pizza tradition by tweaking the toppings just a bit....

chicken main dish

With National Chicken Month taking place in September, the timing is right to ...

plant-based food

Vegetables, grains and nuts are increasingly moving to the center of the plate. In these recipes, plant foods are complemented with flavorful ingredients and protein.


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