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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 75
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Recipe report: 5 takes on chicken

With National Chicken Month taking place in September, the timing is right to explore some new ways to menu the bird. Get started by trying these five recipes.

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5 labor-saving ways to cook from scratch

Clean, scratch-made dishes are in high demand, but labor is in short supply for noncommercial operations. Operators share tips for creating speedier scratch-made dishes.

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Sushi rolls to a different beat

As a more realistic solution for scratch-made sushi rolls, a college chef de cusine looked to a vegetable his kitchen already had in abundance.

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Recipe report: Plant-forward dishes

Vegetables, grains and nuts are increasingly moving to the center of the plate. In these recipes, plant foods are complemented with flavorful ingredients and protein.

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Recipe report: Seasonal side dishes

The harvest shifts into high gear in September, and with it comes an abundance of late summer and early fall vegetables. These five recipes take advantage of this bounty.

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Recipe report: Mediterranean flavors

The countries surrounding the Mediterranean share similar ingredients. These five recipes highlight those fresh flavors, aromatic seasonings and healthy cooking styles.

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Recipe report: Tailgate snacks

Gear up for football season by tweaking the typical fare with a few new twists. Tailgating customers and TV fans alike will appreciate these variations.

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Recipe report: Festive summer salads

These salads not only feature summer’s best fruits and vegetables, but they also include enough heartier ingredients to move into the entree section of the menu.

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A holistic approach to vegan plates

The culinary team at Rice University keeps plant-based top of mind. Rice’s community dining system means everyone eats together—not in separate dining halls.

Operations

4 unique solutions to the waste problem

Operators are redoubling efforts to turn food scraps into inventive dishes and drinks. Here are a few unique solutions to the waste problem.

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Breaking out of the breakfast rut

Operators are changing up the menu, service and timing to refresh the morning meal.

Operations

7 ways to boost value without discounting

How can you make customers feel they're getting the most for their buck? Steal these ideas from restaurant operators to engage deal hunters with your operation. 

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