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 ...
This football season, the Philadelphia Eagles have had a lot of wins on the field—and at the training table, too. A popular item on the Eagles’ training table menu, this sandwich was developed by Flik Hospitality Group’s team of...
Part of Morrison Healthcare’s Power of Food portfolio of recipes for nourishing the body, this vegan red dahl may not be exactly authentic to the letter, but it’s definitely rich in feel-good healthy foods like sweet potatoes, turmeric, lemon...
Playing into the “new Nordic” trend, the University of Richmond’s Passport Café came up with this open-faced roast beef sandwich that’s deceptively simple; the ingredients are familiar and accessible, but it’s the presentation and special touches...
These bean burrito cakes, created in the kitchens of Greeley-Evans Weld County School District 6 in Greeley, Colo., are the best of both worlds: a veggie burger that’s full of flavor and a bean burrito that’s super easy for younger...
