Just in time for Election Day, this recipe, created by Chef Sharon Schaefer of Evolution of the Lunch Lady, a school lunch chef turned consultant, is a made-for-school-lunch combination of comfort food (chicken wings) and fresh fruits and veggies...
“This tandoori chicken is as good as what you’d get at an Indian restaurant and it’s so easy to make,” says Brian Disch, purchasing supervisor at Park Nicollet Methodist Hospital in Minneapolis. The sandwich was part of a recent Indian food pop-up...
Hazel Park (Mich.) Schools’ Chef Isha Nije created these mango shooters for a recent recipe contest by the National Mango Board and won first place. In an elegant appetizer form, peppercorn-seasoned shrimp and juicy mango makes for a super...
Louisville, Ky., the land of mint juleps and Derby hats, has always known a little bit about making sweet treats with style—and a hit of bourbon. This country custard was created by Thomas Hiestand, executive chef for Levy Conventions at the...
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.
