“With many international students calling our campus home, I try to incorporate as many international foods as possible into my menus,” says Donald Stone, campus chef at Georgia State University. “Chicken tikka masala is one of my favorite recipe...
The Hot Brown, burgoo, Benedictine and other Bluegrass-state classics are dusted off, punched up and ready to mingle with modern updates that can feed a crowd.
Checking in with some of the most forward-thinking onsite culinary teams at midyear reveals some instances of perfect balance. We’re seeing hot trends and cool classics side by side on the menu, along with delicious choices both healthful...
The flavors of the Caribbean are unmistakable: that kick of jerk seasoning rubbed into pork shoulder then sizzled on the hot grill; the seductively con-fusing flavor of allspice worked into a sauce (Is it cinnamon? Or peppercorn?). Keeping these...
Each year Food Management honors operations for excellence and innovation in our Best Concepts awards program. Read more on this year’s winners.
The soft ocean breezes mix with the sound of the steel drum and the dreamy scents of pork, plantains and whole fish on the grill. This summer, why not cruise the Caribbean’s best culinary traditions?
Healthier choices include wild-caught salmon, fiddlehead fern pizza, seal soup, herring egg salad and more.
