Pizza’s introverted cousin, the calzone, is always a welcome alternative…a hearty pocket of pizza dough, stuffed with cheese, sauce and fillings…here’s how chefs are getting in the “zone.”
Operators share their experiences with walnuts, pulses and mushrooms to serve meals with a greater proportion of plant- to animal-based ingredients.
SUNY New Paltz pressed the reset button for the new semester’s meatless menus and stations with a plant-based chef training session from the Humane Society of the U.S.
YIELD: 4 cups
¼ cup canola oil¼ cup apple cider vinegar1 tsp. fresh red or sweet onion, diced¼ tsp. Worcestershire sacue¼ tsp. paprika1 Tbsp. poppy seeds2 Tbsps. granulated sugar
YIELD: 10-12 servings
See what's trending on menus this month.
Don’t get stuck in a burger rut. Wake up your menu with these anything-but-boring ideas for using ground beef.