In spring, we tend to think of lighter fare. White meats, vegetables, and cold salads tend to dominate menus. If you're looking for something light for your entree but aren't partial to chicken or pork, consider one of the following fish options.
Posted in:
Cooking Tips & Recipes
Cooking individual ingredients before you add them to a larger, more complex dish is how you get great flavors from a small array of ingredients — that's commercial cooking 101. Doing all of your prep work in the mornings, which includes a lot of washing, chopping, and starting to cook, can make sure you have plenty of time to extract those flavors before the orders start rolling in. While your staff knows not to leave the meat out all day, vegetables can be a little more questionable. Keep these hazards in mind as you cook throughout the day:
Posted in:
Cooking Tips & Recipes
Feeding a crowd. That task may sound daunting to some people, but for caterers, it's literally all in a day's work. That's because caterers specialize in filling their hot food warmers with plentiful side dishes.
Posted in:
Cooking Tips & Recipes
In spring, we tend to think of lighter fare. White meats, vegetables, and cold salads tend to dominate menus. If you're looking for something light for your entree but aren't partial to chicken or pork, consider one of the following fish options.
Posted in:
Cooking Tips & Recipes