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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 81
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Recipe report: Get healthy

In this first week of the new year, many of diners are trying to stick to their resolution to eat healthier. Help them get off to a successful start with recipes that incorporate healthy ingredients, lean cooking techniques and exciting flavors. 

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Offbeat menu items of 2016

A look back at the most fun and thought-provoking fare offered at chain concepts this past year.

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Recipe report: Winter salads

Brighten up winter menus with fresh, colorful salads. Although local produce may be less abundant, there are plenty of root vegetables, greens and seasonal fruits to toss into the salad bowl. These recipes prove that winter doesn’t have to be a salad wasteland. 

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How a senior living chef bridges generational taste gaps

See how one chef satisfies the differing health and menu preferences of older residents and baby boomers.

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5 hot menu predictions from chefs

These predictions grabbed our attention while looking through the National Restaurant Association’s 2017 culinary forecast.

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Shaking up the beverage menu

Millennials and Gen Zers are heavy drinkers—of nonalcoholic beverages, that is. Respondents in the 18-34 age group purchase drinks four times a week.

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5 retro comfort foods making a menu comeback

Operators across the country are discovering that nostalgia sells.

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5 ways the Pittsburgh Penguins’ training facility is winning at healthy eating

The players' training table inspires the menu at the cafes and concessions in the sports complex.

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5 drinks sparking holiday spirit—and sales

Festive beverages are getting customers in the door during the busy holiday season.

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7 menu takeaways uncovered in LA

To keep ahead of what's trending, steal these ideas from innovative Los Angeles operations. 

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Zero-waste soups and stews

Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.

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Veggie burgers go from frozen to fresh

David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.

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