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penswood blueberry panna cotta
Visually, puddings and custards might not be as impressive as petits fours or multi-tiered cakes, but these humble sweets are true workhorses in the kitchen.
Dirk de Jong has been promoted to director of hospitality at the University of Southern California, in Los Angeles.
Since opening on Aug. 29, Slice has served a diverse menu including creative pizzas, calzones and salads.
UMaine has been named one of the top green universities across the country, but many may not realize how much effort is involved to keep up UMaine’s sustainability.
Thanks to the University's Dining@PSU app that connects students with two week's worth of daily menus, nutrition information, a food log and a calorie-counting tool, making smart food...
Thyme and Change is the most recent addition to Ohio State Dining Services, usually parked near the corner of 17th and Neil avenues outside of Baker Systems Engineering.
Vegetarians and meat-lovers alike will appreciate this hearty interpretation of a Middle Eastern signature for a snack or appetizer.
French fries make a tempting bar bite or midafternoon snack, especially when they’re cooked from scratch.
At The Breadfruit, a Jamaican restaurant, Chef Allen incorporates island ingredients such as mango, red snapper and Calypso sauce into a light appetizer with a Caribbean beat.
Racks of lamb are on the pricey side, but when they are divided into petite chops and served as an inventive small plate, they can yield a higher profit margin for the operator and a gentler price tag for the guest.

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