Hospitals & Long-term Care

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Chef Jeffrey Quasha of Morrison Healthcare jumps on the toast trend with a topping of fruit, cheese, honey and crunchy seeds. The healthy combo makes a satisfying morning or afternoon snack.
Enforcement of a measure requiring employers to disclose conversations with labor consultants during unionization drives has been blocked temporarily until a pending lawsuit is decided.
sam kass peter romeo
Former White House chef Sam Kass has ideas for getting better-for-you options on the menu—and actually getting them to sell. And it starts with the marketing message.
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.
cia menus of change
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...
The new fast-casual concept brings healthy, Mediterranean-inspired eats exclusively to Aramark’s business-dining clients.
Chef Barton Seaver and other sustainability advocates are finding that many trash fish varieties make tasty, economical and eco-conscious substitutes.
Chef Corrine Trang filled these dumplings with a tofu and vegetable mixture for a vegetariain version of traditional Chinese potstickers.
To “veg up” tapas, Roberto Santibanez, chef-owner of Fonda restaurant in New York City, prepares small fritters from black-eyed peas to use as a base.
Jehangir Mehta, chef at Graffiti restaurant in New York City, took the blended burger idea one step further by combining fresh mushrooms with salmon.

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