Coleslaw is the coolest, crispest side dish of summer, perfect for cutting through the fatty deliciousness of pulled pork. Zip up your slaw and add another flavor dimension with housemade pickled onions with this recipe from Chef Samantha Cowen...
In this kid-friendly, big-volume recipe, a cool fast-food hack (opening up your breakfast burrito and adding an order of hash browns to it) becomes a K-12 superstar menu item. Hash brown burritos work for breakfast or lunch, and were one of the...
Last year, students and faculty from The Culinary Institute of America traveled to Tokyo, Fukuoka, Kyoto and Osaka for a culinary immersion into many dishes, including okonomiyaki, the savory “as you like it” Japanese pancake.
Joumou, a pumpkin soup with cabbage, carrots, turnips, squash and Scotch bonnet peppers, plays a part in the folklore of Haiti. This recipe was adapted by Lafontant Charles for BC Dining from the book “Breaking Bread” by Lynne Anderson...
Created by Erica Holland Toll, chef at The Flavor Lab of Stanford University, this fresh soba noodle bowl with salmon is a sure sign of spring for the menu. “This recipe gives us the opportunity to showcase the wild salmon we use,” she...
Educational Seasonings events at Hebron Academy, a private day and boarding school for grades 6-12 in Hebron, Mass., bring new and exciting flavors to students. This month, the SAGE Dining Services team is focusing on Hawaiian food, which has ...
