Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

A Cultured Taste

 By Willie Kiernan on Sep. 03, 2010

Centuries old, yogurt is still “whey” cool. Yogurt, which is basically a fermented milk product, is perhaps more than 1,000 years old. Its origin goes back to early nomadic cultures in the ...

Menu

Deli Delights

 By Susan Holaday on Aug. 23, 2010

With upscale fillings, artisanal breads and ethnic influences, delis are making grab-and-go more fun and healthful. In today’s time-pressured world, speed is of the essence. In noncommerci...

Menu

Layers of Flavor

By Willie Kiernan on Aug. 23, 2010

The ubiquitous onion is a star in recipes both savory and sweet. Once regarded as a vegetable for commoners, the onion has become ubiquitous as a recipe ingredient everywhere. Whether fried...

Menu

Aztec Lime Tuna Salad

Jul. 28, 2010

Aztec Lime Tuna Salad Chicken of the Sea International Yield: 8 servings 1 12-oz. can Genova Tonno Solid Yellowfin Tuna in olive oil2 tbsp. fresh cilantro, chopped3 tbsp. fresh-squeezed lime juic...

Menu

Child Nutrition Bill Introduced in House

Jul. 27, 2010

The U.S. House Education and Labor Committee has introduced the Improving Nutrition for America’s Children Act of 2010, a Child Nutrition Reauthorization Bill that includes funds to make more healthfu...

Menu

Meals on Wheels

Jul. 27, 2010

In an effort to increase Summer Meals participation in New York City, the NYC Department of Education and Share Our Strength, a national anti-hunger organization, have teamed up to bring lunches to ch...

Menu

One Potato, Two Potato

By Willie Kiernan on Jul. 14, 2010

Whether boiled, baked, fried, steamed, roasted or mashed, potatoes are a useful vegetable. And although chefs are continually creating new recipes and ways to use this starchy tuber, foodservice o...

Menu

Small but Flavorful

By Susan Holaday on Jul. 14, 2010

Whether it’s for better health or less waste, smaller portions are getting bigger play in non-commercial foodservice. Small plates are popping up on menus in a variety of foodservice settings a...

Menu

Hearing Vegetarian Voices

By Susan Holaday on Jun. 11, 2010

For both health and ethical reasons, vegetarian and vegan menu items are growing rapidly in popularity across all market sectors. The message about the importance of vegetables and fruits in our diet ...

Menu

When Allergens Attack

Jun. 11, 2010

Food allergies affect more than 12 million Americans, or 4% of the population, according to The Food Allergy & Anaphylaxis Network (FAAN). Eight foods—milk, eggs, peanuts, tree nuts, wheat, soy, fis...

  • Page 226