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Willie Kiernan

Articles by
Willie Kiernan

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A Cultured Taste

Centuries old, yogurt is still “whey” cool. Yogurt, which is basically a fermented milk product, is perhaps more than 1,000 years old. Its origin goes back to early nomadic cultures in the ...

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Layers of Flavor

The ubiquitous onion is a star in recipes both savory and sweet. Once regarded as a vegetable for commoners, the onion has become ubiquitous as a recipe ingredient everywhere. Whether fried...

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One Potato, Two Potato

Whether boiled, baked, fried, steamed, roasted or mashed, potatoes are a useful vegetable. And although chefs are continually creating new recipes and ways to use this starchy tuber, foodservice o...

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The Versatility of Eggs

Eggs have many uses in the kitchen. They can thicken, bind, leaven, glaze or garnish. They can be center of the plate or they can blend into the background. They are versatile and quick cooking, but...

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Berry Good Menus

The healthful qualities of berries combine with their taste to make them de rigueur on non-commercial foodservice menus.   Berries have long been appreciated as a tasty addition to sal...

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Spice of Life

Mediterranean cuisines offer a wide variety of spices to perk up just about any type of menu item. Mediterranean cuisine is as varied as the countries that border the sea. The region featur...

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Here’s the Beef

Throughout America, beef is still what’s for dinner—and lunch, and sometimes even breakfast. Whether grilling, stir-frying, pot roasting, broiling, frying or braising, beef continues to fin...

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Waves of Exotic Grains

As customers and chefs seek healthier menu optins, nontraditional grains such as quinoa, bulgur and others get more attention. Operators like Chef Cary Neff, vice president of corporate cul...

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Sailing the Mediterranean

With more people looking to eat healthfully, Mediterranean is taking on added importance as a menu option. As foodservice operators look for more ways to emphasize healthful dining, Mediter­ranean...

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Variety in a bowl

Soup is still America's comfort food. Soup remains a hot—even cold—item in many cuisines. Steeped in tradition and ancestral heritage, soup is a versatile food. Tinkering with age-old ...

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King of the protein roost

Poultry, particularly chicken, remains a popular healthy choice. As Americans focus more and more on healthy eating, poultry remains an excellent choice for the center of the plate. The challenge for...

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Warming up to Veggies

Operators are improving vegetarian options as demand increases. Vegetarian has become trendy. It has been estimated that 30% to 40% of Americans are interested in eating meatless meals at least occas...

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