These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.
Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.
Housemade lamb sausage separates this breakfast sandwich from the pack. Forming the sausage mixture into a patty makes it easy to pick up and eat on the go.
These handheld pies may have originated in Britain, but here they pick up an Indian accent with their vindaloo-spiced pork filling. They can be eaten hot or at room temperature.
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Shutting off water fountains and switching students to bottled beverages has been the de rigueur safety move at schools from New Jersey to Chicago to Flint, Mich., whose governor signed a bill...
A foodservice director shares how she fosters a different perception of school breakfasts and lunches by selling cafeteria-prepared food out of what's seen as an independent mobile venue...
