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Recipe report: Cooking healthier

New year’s resolutions to eat healthier are still fresh in consumers’ minds. Help guests meet their goals with these five better-for-you recipes. 

Spicy carrot, cucumber and avocado salad

Chef Gourdet transforms panzanella, a bread salad usually served in summer, into a winter dish by using carrots and cucumbers in place of tomatoes.

At the Hummingbird Tea Room, chef Bell whips up tea-infused smoothies to power up the breakfast crowd.

The cuisines of the Mediterranean region focus on fresh vegetables, grains, legumes and other naturally healthy ingredients.

Consumers’ definition of healthy eating has changed, according to Technomic’s 2018 Healthy Eating Consumer Trend Report.

Lemonade, a health-focused fast casual chain based in California, offers menu choices that fit into many diet plans.

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens.

As consumers continue to seek authentic dishes, regional ingredients are impacting menus along with global cuisines. To tap into America’s culinary roots and flavors, start with these five recipes.

Hearty dishes with ethnic roots make good cold-weather additions to the menu.

Soup weather is here, and what better way to chase the chill than with warm bowls of comfort.