9 stick-to-your-ribs Midwestern meals
Take a culinary road trip through the land of cornfields, county fairs, and a flare for the meaty, the hearty and the super sweet.Fried Twinkies Media Type Image Privacy Settings anonymous user...
View ArticleCrazy for cauliflower: 6 ideas to try now
Could 2017 be the year of the cauliflower? The pale, crunchy cruciferous veggie has emerged into the culinary spotlight as a plant-based, low-carb alternative to everything from chicken wings to steak...
View Article18 seriously tempting and oh-so-healthy new menu items
Fresh, nutrient dense and fabulous, these menu items are powered up with spice blends, healthy salad dressings, sustainable seafood and of-the-moment superfood ingredients.Grilled Belgian endive salad...
View ArticleMenu trends: Plant-forward meals; recipes
See what's trending on menus this month.Whole foods are forging the way for plant-forward meals Media Type Image Media Credit Thinkstock Privacy Settings anonymous user DataTable subpages Media Image...
View ArticleWhen Flavor Takes Flight: Chicken Wing Trends
Break out the extra napkins: Sassy, smokin’ and sticky, the chicken wing migrates far beyond Buffalo.In the category of uniquely American flavors, one trifecta is instantly recognizable: Buffalo...
View ArticleThe Versatility of Vietnamese Food
Bold, colorful and brightly complex, Vietnamese food is a refreshing way to make late-summer menus sparkle.“My chef colleague Daniel Vercher came up working in Houston with a Vietnamese gentleman, so...
View ArticleMenu trends: Dressed-up donuts; plant-based hacks
See what's trending on menus this monthA dozen dressed-up donuts: Surplus of donuts leads to incredible discoveries Media Type Image Media Credit OCC Privacy Settings anonymous user DataTable subpages...
View ArticleRutgers’ veggie carving station challenges norms
Eggplant, zucchini, mushrooms and more, stuffed with savory grains and carved to order, just in time for special Thanksgiving menu. Ah, the luxurious experience of a carving station…the attendant...
View ArticleSwedish meatballs: A modern classic that’s making a comeback
Swedish meatballs are known for their smaller size, creamy gravy, sweet side sauce and party-ready persona. They’re a traditional part of a Swedish smorgasbord, and until recently were relegated to odd...
View ArticleMenu trends: Plant-based bites; Asian cuisine goes whole hog
See what's trending on menus this monthNew data: Food and beverage’s role is changing in recreation venues Media Type Image Privacy Settings anonymous user DataTable subpages Media Image transactionID...
View ArticleMenu Mix: Soul of the Islands
The Caribbean plate is the result of many cultures converging to create warm, inviting flavors that make lunchtime an oasis.The Island Soul Caribbean concept at Stony Brook University in New York...
View ArticleFlavor of the Month: Korean condiment gochujang brings sweet and heat
Fermented hot sauce is often a marinade for roast meat or fishGochujang is a sweet and spicy fermented hot sauce that is a staple in Korean cuisine. While it’s often used as a marinade for roast meat...
View ArticleFlavor of the Month: Cotija cheese imparts Mexican taste
Crumbly, salty cheese is appearing on more menus Cotija cheese originates from Mexico but is appearing on a growing number of restaurant menus in the U.S. A quarter of the population is already...
View ArticleMenu trends: Smoked pork belly banh mi; 12 buzzy new menu items
See what's trending on menus this month.How the Philadelphia Eagles fuel up for the Super Bowl Media Type Image Media Credit Elsa/Staff/Getty Images Sports Privacy Settings anonymous user DataTable...
View ArticleMenu trends: Creative egg dishes; Hawaiian Pipikaula beef
See what's trending on menus this monthCracking into creative egg dishes Media Type Image Privacy Settings anonymous user DataTable subpages Media Image transactionID...
View ArticleThe Versatility of Vietnamese Food
Bold, colorful and brightly complex, Vietnamese food is a refreshing way to make late-summer menus sparkle.“My chef colleague Daniel Vercher came up working in Houston with a Vietnamese gentleman, so...
View ArticleMenu trends: Dressed-up donuts; plant-based hacks
See what's trending on menus this monthA dozen dressed-up donuts: Surplus of donuts leads to incredible discoveries Media Type Image Media Credit OCC Privacy Settings anonymous user DataTable subpages...
View ArticleRutgers’ veggie carving station challenges norms
Eggplant, zucchini, mushrooms and more, stuffed with savory grains and carved to order, just in time for special Thanksgiving menu. Ah, the luxurious experience of a carving station…the attendant...
View ArticleSwedish meatballs: A modern classic that’s making a comeback
Swedish meatballs are known for their smaller size, creamy gravy, sweet side sauce and party-ready persona. They’re a traditional part of a Swedish smorgasbord, and until recently were relegated to odd...
View ArticleMenu trends: Plant-based bites; Asian cuisine goes whole hog
See what's trending on menus this monthNew data: Food and beverage’s role is changing in recreation venues Media Type Image Privacy Settings anonymous user DataTable subpages Media Image transactionID...
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