What brings a menu item from stale to a modern staple can vary widely. FoodService Director takes a semiregular look at recipes that have been reimagined, reconstructed or redeveloped from the ground up. Here’s a look at 12 of our favorites.
To help its student body celebrate the Boston Red Sox’s opening day, a New Hampshire school district made over the classic Cracker Jack, using garbanzo beans in place of peanuts. See how here.
Photograph courtesy of Los Angeles Unified School District
Cake in the a.m.
Los Angeles Unified School District revamped the recipe for a popular butter- and sugar-heavy crumb cake to fit school nutrition guidelines. See how here.
A chef at Washington University in St. Louis aimed to craft an authentic version of this indigenous salad, which has since become a staple there. See how here.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.