Elote is a Mexican street-food version of corn on the cob that has been experiencing time in the spotlight both on menus and in social media. Traditional preparation is grilled corn topped with mayonnaise, cotija cheese, chile, lime and cilantro...
Bridgewater State University Dining and management company Sodexo are rolling out one of the company’s first entirely plant-based campus catering menus.
Good news: We’re finding lots of creativity amidst the chaos. As mobile ordering, delivery and pick-up have changed the way customers are eating, menus have changed, too, becoming more comforting and more portable, with flavors and ingredients...
This iconic Mexican dish, sometimes spelled posole, is a hearty and heart-warming soup toeing the line of being a stew. While it is popular around the country at any time, pozole is a mainstay at large family gatherings and events...
Start slicing limes and chopping cilantro, because the time is always right for tacos and onsite food service chefs are coming up with tantalizing new taco ideas 24/7.
Chef Dave McHugh shares his tips for infusing menus with fresh perspectives, staying sharp on a personal and professional level and creating a “mental mise” each day to take care of business and stay on top of the unexpected. Plus, the one...
Instead of our annual College Menu Playoff bracket-style competition, we’re celebrating the amazing culinary feats these college dining teams accomplish all year long.
