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.
This apple crisp goes beyond the traditional with a few twists: The topping and filling are sweetened with honey, puffed rice cereal adds another textural element and subbing garam masala for ground cinnamon switches up the flavor.
Leigh Ann Bozung submitted this recipe in an annual canned pear contest for K-12 foodservice operators. The individual pies are convenient for grab-and-go desserts or snacks.
Chef Dennis Rivera of The Terrace at Phoebe Allentown menus these chocolate mousse-cheesecake parfaits on multiple occasions, and they’re always a hit with the senior-living residents.
Crushed potato chips give this recipe an on-trend sweet-salty flavor profile and a pleasing crunch. The caramel dolloped on top provides creamy contrast.
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.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.