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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 89
FSD Culinary Council

Culinary Council: Shaping the menu

Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.

Menu

Smoking is heating up in 2016

Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends.

Menu

Gluten-free fettuccine alfredo

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

Menu

How to make comfort food more healthy

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

Menu

3 restaurant trends FSDs could ride

If “switchel” is Greek to you, here are some opportunities worth exploring.

Menu

Food scrap salad: a zero-waste solution

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Menu

How to make a healthier minestrone soup

To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.

Operations

3 restaurant trends FSDs need to watch

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

Menu

How to deal with dairy allergies

Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

Operations

3 emerging trends for FSDs to watch

What’s bubbling up in the restaurant world that may be adaptable to noncommercial foodservice? Here’s a look at a cuisine that’s poised to take off.

Operations

Culinary tour of Chicago's hot new restaurants

A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.

Operations

Five takeaways from the NAFEM Show floor

The National Association of Foodservice Equipment Manufacturers Show got underway with 500-plus exhibitors touting their goods. Here are the top 5 trends.

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