Flavors of South and Central America suit today's healthful dining focus, while satisfying customers who crave an out-of-the-ordinary experience. Consider the meaty recipes we're providing, such as the Mango Barbecue...
Take a look at the recipes on the pages that follow, and you'll see just how much world cuisines have contributed to the chicken, turkey and duck ideas we're providing. Asian flavors come through in recipes such as...
Green is golden today, so your salad offerings are more important than ever. Not only do salads feature greens literally, they also reinforce your fresh seasonal menu, appeal to health-conscious patrons, and give you...
At first glance, you might think 2008 is The Year of the Skewer, with appetizer recipe ideas such as Chef Duane Keller's American Lambsickles, Chef David Burke's dumpling duo served on bamboo skewers, Chef Adam Navidi...
Adding Asian flair to your menu can be as subtle as incorporating traditional Asian ingredients and flavors into your favorite recipes, or as dramatic as offering some of the presentations that appear in this month's...
Ingredients alone don't create the cuisine. What about plating presentations, flavor combinations, and the blend of textures and colors that have helped promote Asian cuisine in American restaurants? Here are just a...
Good Stuff: Roasted Gorgonzola-stuffed sweet onions are bursting with flavor Its twists and turns can elevate simple recipes to sublime dining experiences, with the help of quality ingredients. For example, at One...
GETTING GOOD MARKS: There's something compelling—and appetizing—about foods from the grill. SUMMER SANDWICH: This kentucky Barbecue Turkey sandwich combines the flavors of grilled turkey breast strips that are...
POP AND POW: Kung Pao Chicken Lollipops pack a wow at Sino. Chicken, turkey, duck and quail: They're all included in this month's recipe section. And, with typical versatility, you'll find them featured in a...