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recipes

Turkey porcupine sliders

 By Patricia Cobe on Sep. 01, 2011

Last September, First Lady Michelle Obama and the USDA challenged chefs, school nutrition professionals, students and community members to create an imaginative, nutritious, kid-approved recipe that schools could easily incorporate into the National School Lunch Program.

Kick the salt, but keep the flavor

 By Joan M. Lang on Nov. 01, 2012

Boston Market’s late-August announcement that it would cut sodium levels an average of 20 percent throughout its menu—a decision symbolized by the chain...

How to innovate

By Kelly Killian on Nov. 24, 2014

Chef and creator of the Cronut, Dominique Ansel, didn’t set out to concoct a best-seller. “There was no magic formula or marketing strategy behind this croissant-doughnut hybrid,” he writes in his book “Dominique Ansel: The Secret Recipes.” He was simply trying to make a doughnut, for which he had no recipe.

Food

5 Super Bowl snack recipes

By Patricia Cobe on Jan. 10, 2018

Kick off this year’s Super Bowl, the celebration that has turned into as much a food event as a championship football game, with five new recipes.

Perfect timing

By Restaurant Business Staff on Sep. 15, 2005

An ongoing peek into the pages of chef-authored cookbooks.

Financing

Stocking bar mixers

By Restaurant Business Staff on Feb. 13, 2007

There are basically three purchasing options when it comes to buying bar mixers: generic mixes (the cheapest); high-quality branded products (moderate); and house-made versions using fresh ingredients (most expensive).

For my second act...

By Restaurant Business Staff on Feb. 07, 2008

Four entrepreneurs who already made it big once talk about building another success story after the first act is over.

Buffets 101 Part I

By Restaurant Business Staff on Oct. 01, 2009

Menu development is a process aimed at crafting a menu that satisfies the guest as well as producing a profit for the operator. It is the responsibility of the chef to consider all aspects of the buffet, including the overall theme, the price range and the guest's expectations.

Food

Asian invasion

By Joan M. Lang on Nov. 01, 2011

Fresh, accessible takes on Asian ingredients and cooking techniques. Inviting, contemporary décor. Friendly, English-speaking service. Westernized trappings like wine and beer, specialty cocktails and desserts that aren’t made of red beans.

Lessons from the first year of ShopHouse, the "Asian Chipotle"

By Restaurant Business Staff on Dec. 01, 2012

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

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