Chef Lindner elevates a main dish salad by using lobster as the protein and adding apricots, dandelion greens and fava beans for seasonality and color.
During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night.
The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the...
Chef Joanne Weir led a kitchen workshop showcasing the dishes from Chez Panisse. Local asparagus and grated lemon zest brighten this risotto with fresh flavors.
