Lunar New Year falls on Feb. 1, and to celebrate the Year of the Tiger, why not add some new Asian dishes to the menu? These five recipes highlight flavors and ingredients from different cuisines.
This hearty, make-ahead bowl makes a welcoming addition to the winter menu. Chef Jonathan Poyourow combines ground lamb, soba noodles and colorful vegetables with Asian staples including soy sauce, rice vinegar, sesame oil and chili oil.
If a Lunar New Year buffet is part of the plan, these handheld bao buns could be a popular option. Chef Nick Machcinski of University of Michigan fills them a mixture of pulled pork and diced pears, balancing the sweet and savory flavors with a spicy gochujang marinade.
Concepts specializing in Korean fried chicken are popping up on college campuses and food halls. For this version, Chef Wook Kang coats chicken breast chunks with panko, deep fries them and tosses the crispy chicken with a chili sauce that boasts sweet, spicy and sour notes.
For this warm stir-fry salad, chef Ming Tsai fries vermicelli noodles crisp, then tosses scallions, shallots and dark meat chicken in the same wok, flavoring the mix with fish sauce, lime, Thai basil and Thai chilies.
XO sauce is a condiment developed in Hong Kong and typically used in Cantonese dishes to deepen the umami characteristics. Chef Mikel Anthony serves the sauce on fried red snapper, substituting prunes for the sugar for additional depth.
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
Sodexo Live! puts the pedal to the medal with new menu items and concepts calibrated just for racing fans as the Formula 1 Crypto.com Miami Grand Prix roars into the Miami International Autodrome in May.
Michigan State University’s on-campus meat processing facility makes local meat within reach for dining halls, athletic events, catering and collaborations.
