Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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Recipe report: Refresh the beverage lineup

Warmer days call for cooler drinks. If your beverage menu needs a revamp, try one of these seasonal thirst-quenchers.


Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the chain's menu—but will never touch its signature queso

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

Sandwiches are a menu mainstay, and there are a few must-haves in every operation. If your sandwich list has gotten into a rut, take it up a notch or two with these new ideas.

Loyola University welcomed Dillard students and employees to its dining halls when their campus went dark for several days.

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

Bowls continue to trend on menus, offering a versatile and convenient way to showcase flavorful ingredients and cuisines.

Sodexo Live! overhauls the food experience at the youth baseball resort.

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.

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

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

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

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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