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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
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Local Kitchens' partnerships help existing restaurants grow and new ones start up

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

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Recipe report: Holiday baking

Peak baking season is underway, with the winter holidays right around the corner. So get out the pie tins, cake pans and rolling pins and start baking, beginning with these five dessert recipes.

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Cura expands fresh meal service around the clock with automated solution

Fulton County Medical Center and other Cura-managed hospitals go 24/7 with "The Lunch Box."

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These hotels are putting all their eggs in the breakfast basket

The boring hotel breakfast is being tossed aside, as brands reimagine what the morning meal can be.

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It's beginning to smell a lot like peppermint, everywhere you go

Peppermint is pushing out pumpkin spice and taking over beverage menus for the holidays, with coffee chains leading the way.

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The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.

Recipes

Recipe report: Perfect pastas

Try one of these five crowd-pleasers to revitalize your pasta repertoire and get out of that recipe rut.

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Harvard University Dining celebrates culinary diversity at Inauguration of 30th President

Menus included Haitian foods in honor of new President Claudine Gay’s heritage.

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How Beatrix nails the all-day restaurant format with its chef-driven menu

With corporate chef Andrew Ashmore at the helm, the Lettuce Entertain You concept pulls in crowds for breakfast, lunch and dinner.

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University of Pittsburgh moves to address food insecurity by installing food lockers

The initiative will also streamline food distribution for the Pitt Eats dining team.

Recipes

Recipe report: Comforting sides

With Halloween in the rearview mirror and Thanksgiving quickly approaching, it’s time to think about side dishes for holiday meals. These five recipes will take you straight from the thinking stage and into the kitchen.

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Chefs from Texas State University compete in Culinary Throwdown

The winner was crowned “champion” of the Mongolian Station in Commons Dining Hall.

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