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Recipe report: Cook something new

With summer vacation season coming to a close and the start of a new school year, it’s a good time to freshen up the menu. Get inspired to cook up something new with these five recipes. 

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Recipe report: Burgers

Burger menus are exploding, with lots of activity around plant-based patties as well as perennial favorites. These five scratch-made burgers offer options for vegans, meat lovers and customers seeking something a little different on the bun.

Seafood is in high demand for its flavor, healthfulness and versatility, but it can be a pricier protein. To get the most bang for the buck, it’s smart to feature fish or shellfish in appetizers or small plates or source underutilized species. For inspiration, check out these five recipes.

Miami Public Schools in Miami, Okla., has partnered with the Modoc Tribe of Oklahoma to begin serving locally raised bison meat for lunch. 

A school district seasons with ranch to create flavorful dishes.

While pizza used to be limited to menus that focused on Italian food or pizza itself, operations in other segments are now turning out versions as starters, snacks and shareable or individual entrees. If it’s time to give your pizzas a fresh spin, try these five recipes.

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days. 

After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. 

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens. 

To tap into America’s culinary roots and flavors, start with these five recipes.

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