Hospitals & Long-term Care

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buckwheat risotto
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
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.
The health advocacy group says hospitals should promote healthy eating and wellness, and fast food is not an example of that practice.
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.
Becky Amt, Angela O’Neill, Jeanine Drake and Veronica McLymont are the recipients of four prestigious awards to be presented at AHF’s conference in Dallas.
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...
The community will feature formal and bistro-style dining, as well as concierge services and on-site physicians.

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