Ham and cheese sandwiches, Italian subs, chicken salad sandwiches, French dips, grilled cheese and more. Getting back to basics and reviving the never-fail flavor combinations of old-school American sandwiches can mean rediscovering the classics...
One the Mediterranean’s most distinctive cuisines, Greek food is known for its fresh, bright, sun-kissed flavors.
Need some last-minute flair for Mardi Gras? Just follow the lead of Lenny Martinsen, executive chef with Centerplate at New Orleans’ Mercedes-Benz Superdome and the Smoothie King Center...
Getting acquainted with local farmers, fishermen, ranchers and even local vendors and manufacturers means a closer connection to the community and great taste—not to mention a great story—that your customers will notice.
The Japanese style of eating can translate to many different cuisines.
The menu mix will change daily and feature nearly two dozen different dishes—with a 75/25 split between plant-based and animal-based ingredients.
A reinvented dining concept at Worcester Polytechnic Institute is adding more variety to menus while also making international students and staff feel more at home.
Why you shouldn’t call it “trash fish,” which underutilized species are making a splash right now, tips for cooking and more.
See what's trending on menus this month.
Inspiration struck Melinda Leonard as she sat in the audience last year at The Culinary Institute of America (CIA)’s Menus of Change conference. Leonard, associate director of dining services at Phillips Exeter Academy, saw a presentation on...
