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June 2013: Recipes

Click through a Snapshots of all the recipes for the June 2013 issue.

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May 2013: Recipes

Comfort Foods, European Style: Beef Bourguignon This version of the French favorite features bacon, onions, mushrooms, red Burgundy wine and cognac. See full recipe Comfort Foods, Europ...

We provide recipes that can be prepared in the dorm room using items from the dining hall. Students can get a takeout container, take it back to their dorm kitchen and make a great stir-fry, for example, and share it with friends or consume themselves.

The second day of conference was an action-packed day full of celebrity chefs (Jet Tila), health experts (Dr. James Painter and his Power Panel), healthy ideas worth stealing and the all-new 30 Minute Universities.

Creating recipes is an artform, one that doesn't get nearly the amount of respect it should. So we wanted to celebrate the process chefs go through to arrive at a recipe worthy of their customers. Four chefs share their secrets, tricks and techniques for developing new recipes.

Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on those menus. They survey customers, discuss with staff, netw

Summertime is all about planning out menus for next school year. With the new meal regulations coming into play, districts across the country are hard at work reworking their offerings to comply with the new meals. We’ve got six recipes to help spark your menu development.

Raw shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam one pound of medium size shrimp in the shell.

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