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Recipe report: Put more plants on the plate

While the number of vegans remains relatively small, there’s a growing group of flexitarians—diners who want to alternate meaty meals with plant-based or veggie-forward dishes. These five flavorful, scratch-made recipes will help meet that demand.

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Recipe report: Cook something new

It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.

September is National Chicken Month, so what better time to cook up some new variations of this customer favorite?

This week marks the unofficial start of fall—and though coffee shops and other concepts have already rolled out the pumpkin spice, not everyone is a fan of that now-ubiquitous flavor. With this in mind, we’ve compiled some fall-ready recipes starring other ingredients, from chocolate to apple to potato chips.

Tomatoes, zucchini and other end-of-summer produce are now at their peak and ready to enhance the menu. These five recipes showcase the best of the season’s bounty.

Looking for new ideas to freshen up the center of the plate? Find instant inspiration in these recipes, all showcasing simple and crowd-pleasing entrees.

Breakfast gears up for fall

As summer comes to an end, the lunch rush begins in schools, colleges, corporate cafes and fast casuals. Food to go has become routine for many of these customers, but to freshen things up, add one of these five recipes to the mix.

Tomatoes, peaches and berries are in abundant supply this time of year and ready to freshen up the menu. These five recipes showcase the best of summer’s bounty.

Sandwiches are a mainstay of deli stations, grab-and-go cases and fast-casual menus, so there’s always opportunity to mix up the selection.

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