Winter hasn’t officially arrived, but cold weather is already hitting many parts of the country. It’s time to warm up the menu with hot beverages, steamy bowls of soup and more, starting with these five recipes.
Chef Dusty Cooper developed this vegan pho using a fragrant ginger-hoisin broth as the base and adding rice noodles, fresh pumpkin and shiitake mushrooms.
Executive Chef Jim Hoban steeps warming spices of cinnamon, turmeric, ginger, peppercorns and honey in almond milk, then stirs the mixture into brewed Earl Grey for a steaming cup of spicy, milky tea.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.