Bandaged Cheddar Souffle with Braised Beef Short Ribs
From: Chef David Shea, consultant, former chef at Spruce and Twelve 12. Yield: 12 servings. Ribs: 2 Tbsp. canola oil 3 2"-thick, 2-bone beef short ribs...
Chic Chicken Ideas
TYSON FOODS, INC. Chicken Asparagus Frittta Yield: 4 servings. 1/2 cup Hollandaise sauce, commercially prepared 1/2 Tbsp. lemon juice, fresh 1/2 tsp....
Fresh Grapefruit and Orange Cooler
SUNKIST GROWERS Yield: 6 servings. 1 cup Sunkist fresh-squeezed grapefruit juice 2/3 cup Sunkist fresh squeezed orange juice 1/4 cup sugar 1 liter bottle...
Hot Brown Frittata
From: Lynn's Paradise Cafe, Louisville, Kentucky. Yield: 8 servings. 12 large eggs 3 cups heavy cream 1 tsp. salt 1/2 tsp. freshly ground black pepper...
Steaks and Chops
Steaks and Chops Steaks and Chops Steak by itself is a luxurious classic; chops are a taste tradition as well. But todays restaurant operators are finding...
Hot Stuff: Soups and Stews
What is it about soups and stews, those one-bowl wonders, that makes them such perennial favorites? Theyre the ultimate "slow food," simmered until the...
Irresistable Desserts
IRRESISTABLE DESSERTS IRRESISTABLE DESSERTS World influences on the menu may have started with appetizers, but global tastes have spilled over into the...
Poultry: The Bird is the Word
Poultry Poultry THE BIRD IS THE WORD When it comes to versatile menu ideas, think poultry. Chicken, duck and turkey recipes work equally well for casual...
Grill Talk
GRILL TALK GRILL TALK Barbecue menu offerings and grilled specialties are no longer limited to seasonal or regional fare. Theyve caught on in a big way...
Salads that Sell
Salads that Sell Salads that Sell Signature salads have a lot going for them. Their ingredients appeal to customers who opt for eating off the lighter...
A World of Appetizer Ideas
Going global takes on particular meaning with the appetizer section of todays menus. Trendy starters may be stacked, stuffed or skewered, but one things...
Oodles of Noodles
With a growing variety of flavor profiles, With a growing variety of flavor profiles, noodles dishes are hot. By Megan Rowe Oodles of Noodles With so...
Global Seafood
Global Seafood Global Seafood As youll see on the following pages, seafood interpretations draw from the worlds most popular cuisines. Were providing...
High Steaks and Top Chops
HIGH STEAKS AND TOP CHOPS HIGH STEAKS AND TOP CHOPS Chefs around the country are expressing their individuality as they take steaks and chops to the next...
Firing up Latin Flavors
FIRING UP LATIN FLAVORS FIRING UP LATIN FLAVORS On the following pages youll see evidence of the far-flung menu influences of Latin cuisine. From Spain...
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