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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 85
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Skipping the salad bar: A case for premade

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

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Spicing up fish tacos

University of Montana chef Tony Martinez wanted to create a fish taco that would appeal to students' spice-seeking palates, so he amped up the flavor.

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6 ways Gen Z will disrupt dining

Move over, millennials—Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.

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Alice Waters: Beyond the edible schoolyard

Alice Waters shares ideas on promoting edible education in schools.

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Recipe report: What’s cooking at the NRA Show?

These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.

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Dairy-free tikka masala

Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India.

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Recipe report: Get grilling

May is National Barbecue Month—time to fire up the grill and try something new.

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Recipe report: Seasonal desserts

Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.

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Recipe report: Dishes from the CIA's Worlds of Flavor

Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they shared their culinary traditions and innovations.

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Recipe report: Food & drink to celebrate Cinco de Mayo

Celebrate Cinco de Mayo with a wide variety of Mexican-inspired eats and drinks. These recipes can help get a party started in your operation.

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Cake gains a healthier halo

When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile.

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A snacking snapshot

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

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