Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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New menu at Lucas Oil Stadium showcases dishes from 2 Indianapolis Colts

Sodexo Live! chefs teamed up with the football players to create the menu items. A new kids menu and dessert sampler also kick off the season.


Cura Hospitality pilots cooking demos for Allegheny Health Network’s Healthy Food Centers

The new program provides recipes, nutrition education and zero-waste strategies for consumers struggling with food insecurity.

Looking for new ideas to freshen up the center of the plate? Find instant inspiration in these recipes, all showcasing simple and crowd-pleasing entrees.

Google searches for Italian beef have nearly doubled since the series began streaming this summer, and sales are booming at spots selling the iconic sandwich, both in its hometown of Chicago and elsewhere.

Some districts are increasingly turning to lentils, beans, grains and veggies to create inventive school lunches.

Gretchen Hashemi-Rad, beverage category manager at Caribou Coffee, focuses on the cold side to appeal to younger consumers.

Breakfast gears up for fall

Michael Vetro, the research hospital’s chef and director of culinary operations, sees food as the connector between staff, patients and the community.

The dunkable finger food is having a moment on fast-food menus.

Companies like 7-Eleven and Jamba are getting a jump on fall by introducing their products with the iconic flavor earlier than ever. Why the rush?

As summer comes to an end, the lunch rush begins in schools, colleges, corporate cafes and fast casuals. Food to go has become routine for many of these customers, but to freshen things up, add one of these five recipes to the mix.

Unidine hosts a national Puree with Purpose competition to raise the bar on this menu category.

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