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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 14
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MLB stadiums debut new menus for opening day

Baseball parks across the country have been cooking up a storm in the offseason, and fans can expect to be well fed from the crack of the first bat through the playoffs. Also on tap: new tech.

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Recipe report: Snap into spring

It’s time to freshen up menus with the early spring vegetables now coming in. These five recipes showcase the best of the season.

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Recipe report: March Madness fan favorites

NCAA fans need fuel to cheer on their teams, and these five shareable snacks will hit the spot.

Operations

Phoebe Berks senior-living community gets a new pub

Residents can now gather and grab wine, beer or a cocktail, along with a selection of tavern-style food.

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8 college menu favorites with a cult following

From a triple-decker sandwich to Korean tacos and peanut butter pie, these items could never be taken off the menu without causing a student uprising.

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From the judges' corner: Top trends emerging from this year's Kitchen Innovation awards

20 diverse pieces of equipment earned KI awards from the National Restaurant Association Show, each reflecting one or more overriding trends.

Recipes

Recipe report: Going for the green

Celebrate St. Patrick's Day and spring with green food and drink.

Steal This Idea

5 takeaways from FSD's college chefs' culinary summit

At a roundtable during the Big 10 Conference Culinary Immersion at Rutgers University, 11 college chefs share current challenges and possible solutions.

Operations

Tarleton State takes its C-Store into the future with bigger space, more amenities

The Texas university reimagined the retail operation with a new name, new look and new location.

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Recipe report: Winning dishes from student chefs

There’s a lot of culinary talent in school districts around the country, as these student-created dishes prove.

Sustainability

Carnegie Mellon packs the March calendar for National Nutrition Month

The annual month-long campaign aims to encourage healthier eating and physical activity, but sustainability is an underlying theme this year.

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Recipe report: One-pot comfort foods

As chilly days continue through early March, warm and cozy comfort foods make welcome menu additions.

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