Chicken is a blank canvas for a world of flavors. This versatile, cost-effective protein shows up in almost every global and regional American cuisine. Four of these recipes give chicken an ethnic twist, while the fifth showcases a Southern favorite.
Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.
Sponsored content from our partner Tyson Foods, Inc. on Aug. 20, 2019
Besides breakfast and lunch in K-12, noncommercial foodservice may be called on to provide snacks or meals for after-school programs, athletes or other students who may be on campus after hours.
Sponsored content from our partner Stouffer’s® on Aug. 16, 2019
As global condiments and cuisines from all around the world proliferate on restaurants menus, offering classic dishes, like fried chicken, meatloaf, mashed potatoes and macaroni and cheese might seem irrelevant—or at least a lower priority.