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Asparagus recipes to welcome spring

One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.

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Recipes to celebrate St. Patrick’s Day

Get diners in the spirit of St. Patrick’s Day with recipes that go beyond the usual corned beef and cabbage and Irish soda bread. You don’t have to be Irish to enjoy cheddar cheese soup, shamrock-shaped pancakes, pub-style lamb stew and green oats with ham.

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.

The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

Kick your Super Bowl party up a notch with these lively guacamoles. From crunchy, to sweet, to healthy, these recipes are sure to set your event apart.

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

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