Menu

A collection of menu planning ideas for foodservice operators.

Menu

Turkish Delights

“Royal” by birth, Turkish cuisine has matured in the hands of the people that make up this mountainous country. Turkey has one of the more richly varied cuisines in the world. ...

Menu

Healthy Eating Theme for School’s Nutrition Fair

Parents get a chance to sample the district's vegetarian, organic line. In the nearly 156,000-student Gwinnett County Public Schools, a nutrition fair was held last month to increase parent...

In the Tulsa (Okla.) Public School District, special menus were created to enhance the students' brain function during testing weeks.

With an 8,000-year history, India has perfected vegetarian cuisine. With more and more foodservice customers looking to eat vegetarian, for various reasons and to varying degre...

Spain and Portugal share the river Tagus, miles of coastlines and melting pots filled with ancient food traditions. To lump the cuisines of Spain and Portugal into one pot woul...

Cool, rainy climate and volcano-enriched soil make the Pacific Northwest a chef’s dream. People in the Pacific North-west like to think that when it came to colonization, settl...

Grown beyond its roots, ‘deli’ can encompass the world—but don’t forget the pickle. Over the years, the name “delicatessen” may have been shortened to “deli,...

The diverse culinary traditions of four South American countries—Bolivia, Chile, Colombia and Peru—reflect a melting pot of cultural influences. Perhaps nothing speaks more for...

The U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change. Col. Maria Worley, chief dietitian for the U.S. Army,...

At the Worlds of Healthy Flavors Leadership Retreat, held at the Culinary Institute of America’s Greystone campus in Napa, Calif., nutrition scientists and more than 40 chefs shared ideas f...

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