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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 56
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Plant-based grows up

Fresh preparations and an eye toward flexitarianism are leading the way forward.

Operations

Inside Chicago's massive new food hall

The latest Time Out Market is a 50,000-square-foot showcase of the city’s top chefs.

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The promise of plant-based

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

Operations

Delaware North debuts authentic New Orleans eateries at city’s airport

A dozen new concepts at Louis Armstrong New Orleans International Airport reflect the local culinary legacy.

Operations

How fast casual Antique Taco found success with catering and events

Founders Ashley and Rick Ortiz share how their Chicago eatery is getting a piece of the $65 million catering pie.

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Jose Andres’ veg-centric Beefsteak comes to Northwestern University

Compass Group is partnering with Andres and others for new food options at the university’s Feinberg School of Medicine.

Design

An inside look at the world’s largest Starbucks

Is this the future of retail? Chicago's 35,000-square-foot Starbucks Reserve Roastery, which opens this week, features five photo-worthy floors of food and drink experiences.

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How college dining trends are influencing restaurant menus

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

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Recipe report: Desserts with fall flavors

Pumpkin, apples, cranberries and pears give sweets a seasonal spin this time of year. Add some fresh fall flavor to the dessert menu with these five recipes.

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College chefs team up to create winning recipes

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

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What's pushing the plant-based trend forward?

Will plant-based eating remain on the rise, or will the trend start to fade in 2020?

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Recipe report: Cook a pot of chili

Chillier weather means the time is right to cook up a pot of chili. These 5 recipes range from plant-based chilis to a turkey and sweet potato version.

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