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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 150
Food

Rethinking risotto

Reinventing risotto with a non-traditional grain adds a sustainable twist to a classic dish.

A half dozen "aha" moments from MenuDirections

New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.

Food

Pasta slims down

An indulgent pasta dish sheds its calories without sacrificing taste.

Food

Snacks and meals continue to blur

The three-meals-a-day routine is a relic of the past, as eating patterns conform to today’s busy lifestyles.

Georgia on my mind … and in my belly

A 48-hour eating spree in Atlanta reveals a diverse culinary scene.

Food

Beefing up Mexican flavors

A torta makes its debut, filled with slow-simmered beef accented with Mexican flavors.

Food

In praise of braising

Boost flavor and cut costs by braising parts of the animal that you may have overlooked.

The scoop on Bruster’s

After 25 years in business, ice cream chain Bruster's revamps its design and its franchise model.

Financing

Skimpy shrimp supply means higher prices

A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.

The Polar Vortex Survival Diet

How and where do people eat when the mercury plummets to negative numbers and the snow continues to fall? See how restaurants and delivery services fared in The Polar Vortex Survival Diet.

Food

Dessert, hold the gluten

Chef Jehangir Mehta reinvents the classic sundae for a growing segment of consumers.

Food

Topping off pizza

U.S. pizza restaurant sales are expected to reach $44 billion by 2017, according to Mintel’s latest research. Traditional pizza options remain popular, but consumers’ pizza tastes are broadening when it comes to topping off their pies.

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