Senior Living

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This quick-and-easy take on French onion soup is sure to be a crowd-pleaser, with its savory flavor profile and craveable bread-and-cheese topping.
These beef short ribs are marinated overnight in Asian spices, then grilled and re-coated with reserved marinade. Make the dish into a complete meal by serving with kimchee and sesame spinach.
Many chefs rely on root vegetables as their produce pick for winter menus. Carrots are a smart choice, as they perk up both the color and flavor of dishes.
speeding car
Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
american indian dish
Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.

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