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Inspired by a personal challenge to not eat processed or canned food for a weekend, Michael Rennicke, executive chef with Eurest a
This sweet and savory flatbread features two different types of cheese, a balsamic glaze and prosciutto.

Click through Snapshots of all the Creating Healthier Menus recipes from the September 2014 issue. This month features grain-based salads.

This unique dish brings many flavors to life, making this dish a hit for lunch or dinner.

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