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Recipe report: Winner, winner chicken dinner

 By Patricia Cobe on Sep. 27, 2023

National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.

Operations

Chartwells Higher Ed debuts United Table initiative at 2 campuses

 By Kelsey Squire on Sep. 26, 2023

Northeastern University and the University of Illinois in Chicago are first to offer the global cuisines platform.

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Recipe report: Fall baking

By Patricia Cobe on Sep. 21, 2023

As temperatures drop, the desire to heat up the oven and start baking rises.

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Delaware North's restaurant DNA drives menu development

By Patricia Cobe on Sep. 19, 2023

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

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Chefs turn to fungi to plot the future of plant-based menus

By Patricia Cobe on Sep. 18, 2023

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

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Recipe report: Showing off fall vegetables

By Patricia Cobe on Sep. 13, 2023

The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.

Operations

4 reasons to attend MenuDirections this year

By FSD Staff on Sep. 08, 2023

The October conference from FoodService Director and its parent company offers unique opportunities for on-site operators from all segments.

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Recipe report: Football fare

By Patricia Cobe on Sep. 06, 2023

Football season is underway, and food is as much a part of game day as the action on the field.

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Recipe report: Grab-and-go fall lunches

By Patricia Cobe on Aug. 31, 2023

As September rolls around, the back-to-school and post-vacation routine really starts to rev up. That means a growing demand for quick lunches that can be taken on the run.

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Recipe report: New takes on tacos

By Patricia Cobe on Aug. 23, 2023

Tacos have traveled far beyond their Mexican roots to become as mainstream as burgers and pizza on U.S. menus. These five recipes offer inspiration for some new twists.

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