B&I

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Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they...
kosher sandwich corned beef pickle
With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.
hot honey churros
Churros are typically thought of as a cinnamon-sugar-coated pastry. However, this take uses a honey-chili sauce to add a sweet and savory kick.
turkey sausage migas
This is an amped up Mexican breakfast skillet without the potatoes. The use of turkey sausage allows this dish to remain on the lighter side.
Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without...
Baja Alaska Cod Tacos
Chicken tacos are a great standby. This version spices up the filling with red pepper flakes and epazote and tops it with jalapenos, onions and tomato.
watermelon salsa
Fruit salsas don't stop at mango or pineapple; watermelon is a great alternative and easily combines with other flavors to brighten up a summer menu...
rosalita hibiscus margarita
Instead of the traditional lime or fruit flavors, this margarita uses dried hibiscus flowers to make a flavored syrup that infuses a floral note.

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