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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 40
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When it comes to fried chicken sandwiches, here's how chefs are choosing what's between the buns

Due to the size of today’s chickens, the export market, ease of execution and consumer preferences, more flavorful chicken thighs are moving into second place.

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Recipe report: Plant-powered plates

The demand keeps growing for plant-based and veggie-forward dishes, and scratch-made items can tempt even the most devoted meat eaters. These five recipes make the most of nuts, grains and beans to showcase plants in tasty ways.

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How Just Salad keeps innovating the menu while advancing its sustainability mission

From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.

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The Centerplate team at Lucas Oil Stadium is ready for March Madness

GM Lynda Fonderoli has all the COVID protocols in place and a fan-friendly menu to match. This is her seventh NCAA Final Four tournament and the third at Lucas Oil Stadium.

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What's ahead for plant-based meats and proteins?

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

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Operators boost catering sales by thinking inside the box

Catering programs are being packaged in new ways to win back lost business.

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Recipe report: Pies for Pi Day

Pi Day has evolved into a March celebration, happening every year on 3.14, the numerical value of pi. It also makes a good excuse to add some sweet and savory pies to the menu. Pizza, hand pies, tarts and more can all qualify, as these five recipes demonstrate.

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Packaging evolves as takeout, delivery explode

Increased demand has heightened the need for new and different types of containers.

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Recipe report: Salads that go from winter to spring

March can be a tricky month to create a salad menu, as spring ingredients are not yet available in many areas and winter produce is getting a bit boring. These five recipes bridge the seasonal gap and can easily freshen up your salad selection.

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How Bartaco refreshes its beverage menu in tune with its Mexican beach vibe

From cocktails to go to a rotating list of seasonal drinks, Beverage Director Nicole Quist is all about keeping it fresh.

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Americans are not eating their vegetables

The latest data from the Produce for Better Health Foundation reveals that vegetable and fruit consumption is down.

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Recipe report: Grains on the menu

Whole grains make a smart addition to today’s menus—they’re nutritious, always in season, delivery-friendly and adaptable to many global preparations. Get more grains into breakfast, lunch and dinner dishes with these five recipes.

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