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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

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Menu

What’s cooking in senior living kitchens?

Hear how four experienced senior living chefs are mixing up their menus to accommodate the tastes of younger residents.

Menu

Recipe report: Chill-chasing stews

If your kitchen is in the midst of the winter doldrums and more freezing weather is in the forecast, a satisfying stew may be the best cure. These five hearty bowls are sure to chase the chill and beat the winter blahs.

On-trend bowls are proliferating to entice post-holiday customers.

Football may be the focus of Super Bowl Sunday, but for many fans, the food is the star attraction. Break out of the chili rut by menuing five new recipes for the big game on Feb. 2.

Hear how chefs for the Ocean Prime concept are keeping up with the tastes of modern diners.

Get the new year off to a tasty start by freshening up the menu with some new additions. Need inspiration? Click through the five recipes here.

See a selection of the year’s favorite recipe reports, gathered from FSD’s files.

Consumer demand for scratchmade dishes is on the rise, but labor continues to be a challenge in foodservice kitchens. The solution for many operators—recipes that incorporate some pre-prepped ingredients and value-added products to create semi-scratch or speed-scratch menu items. These five recipes are a good starting point.

See which ingredients, flavors and culinary movements had the biggest impact this year.

Operators are waking up students with new on-trend options.

Hear which dishes and flavors experts predict we’ll see more of in the coming months.

A focus on local pop-ups leads the way.

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