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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 86
Menu

Cauliflower veggie pizza

Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza.

Menu

Recipe report: Flatbreads

Datassential reports that menu mentions of flatbreads have increased 34 percent in the last four years. Versatile and adaptable, these close cousins of pizza can be topped with any number of ingredients to create appetizers, shareables and snacks.

Operations

6 practical ideas for going local

Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.

Menu

Asian flavors perk up proteins

Asian cuisines continue to trend on menus, with Japanese, Thai, Vietnamese and Southeast Asian being the most popular among consumers, according to a recent report from the National Restaurant Association. Pairing Asian flavors and ingredients with familiar proteins meets the demand for ethnic dishes with operational ease.

Menu

Recipes for surplus eggs

With Easter coming up in a few days, chances are you have a lot of eggs in-house. And chances are you’ll have some left over after Sunday. Here are five tasty ways to use up hard-cooked and fresh eggs in breakfast and beyond.

Menu

Asparagus recipes to welcome spring

One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.

Menu

5 grains to add to your menu

Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

Menu

Drink to health at creative juice concepts

According to a recent report from market researcher Technomic, sales of vegetable and fruit juices are expected to increase in frequency through 2016.

People

Top chefs and restaurateurs take on school foodservice

Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.

Operations

3 newly discovered ideas to swipe

Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.

FSD Culinary Council

6 Secrets from FSD’s Chefs’ Council

FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.

Menu

Recipes to celebrate St. Patrick’s Day

Get diners in the spirit of St. Patrick’s Day with recipes that go beyond the usual corned beef and cabbage and Irish soda bread. You don’t have to be Irish to enjoy cheddar cheese soup, shamrock-shaped pancakes, pub-style lamb stew and green oats with ham.

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