As Easy as Cake at Isabella’s (12/13/2006 2:16:52 PM)

Crispy on the outside, creamy yet chewy in the center, and embracing morsels of luscious seafood – Lobster and Shrimp Risotto Cakes...

Celebrating a Carolina Heirloom (9/8/2006 2:47:53 PM)

A South Carolina rice variety called Carolina Gold stars in Hoppin’ John Risotto, a side dish for …

Exploring the Cosmos with Rice (12/13/2006 2:16:05 PM)

Golden hued and scented with nutty aromas, the saffron U.S. basmati rice pilaf that accompanies Coconut Poached Halibut with Green Curry is a major contributor of flavor...

Mother Knows Rice Best (9/8/2006 2:48:36 PM)

For executive chef Matt Carpenter, Mom’s Peas and Rice is part homage to his mother, part …

Rice Blends Shine at Cisco (12/13/2006 2:14:54 PM)

The flavor, convenience and healthfulness of packaged rice blends come in handy for Ingrid Rohrer, a chef at Cisco Systems, Inc...

Spinning Off Rice Pilaf (12/13/2006 2:11:51 PM)

Rice pilaf is a classic accompaniment for roasted and grilled meats and fish. However, a creative chef can find many other exciting uses, according to Zov Karamardian...

Stirring Up Excitement at Wellmark (9/8/2006 2:49:13 PM)

The Stir Crazy exhibition cooking station is drawing crowds and driving rice usage at …

Variety of Rice Side Dishes Helps UCLA Reap Rewards of Authentic Ethnic Fare (9/8/2006 2:49:38 PM)

The Rendezvous cafe at the University of California-Los Angeles has a mission to satisfy student …

Capitalize on Mediterranean Cuisine Trend by Sourcing Authentic Style Ingredients (7/16/2007 12:19:56 PM)

Mediterranean flavors have been filtering into American menus for some time. But as authentic ingredients become more readily available...

Coupage Adds Korean Spice to Rice (3/1/2007 4:58:17 PM)

Risotto Balls at Coupage in Seattle are a takeoff on arancini, Sicilian fried rice balls. Instead of typical Italian ingredients, they’re made with short-grain, U.S.-grown sushi rice, kimchi and panko.

Health and Wellness: Top Focus for Foodservice Operators (4/13/2007 12:56:21 PM)

In 2007, the foodservice industry is more focused then ever on getting healthier food products to customers.

Hospitals Meeting ‘Healthy’ Demand (4/13/2007 12:43:33 PM)

Hospitals that are members of the National Society for Healthcare Foodservice Management report significant healthy and wellness activity, according to a recent survey.

How to Balance Health and Taste on Your Menu (4/13/2007 12:50:26 PM)

Most diners say they’d like to eat more healthfully but they don’t want to sacrifice taste. It’s the old “have your cake and eat it, too” syndrome.

Indigo’s Rice Shows Its Colors (3/1/2007 4:34:46 PM)

Flavorful rice dishes in vibrant red and green hues star at Indigo Landing, an Alexandria, Va., restaurant known for its Contemporary Southern Low Country cooking.

Med-Rim Cuisine Offers Hot, New Menu Options (3/5/2007 1:48:55 PM)

Mediterranean/Greek was named the most likely ethnic food to be added to non-commercial menus, as well as the number-two “hot cuisine” in 2006 (after Thai), according to FoodService Director’s 2006 Survey of Menu Development.

Norman’s Stellar Side: Thai Fried Rice (3/1/2007 4:37:18 PM)

Norman Van Aken’s Thai Fried Rice gets its seductive aromas from garlic and ginger and its flavorful, separate grains from U.S.-grown, parboiled rice.

The Secret Ingredient Behind an Asian Restaurant’s Success (7/16/2007 12:14:26 PM)

When customers rave about the flavor and authenticity of the fried rice, chicken stir-fry, beef teriyaki, and other Asian specialties...

Tips on Cooking Healthy Meals for Your Patrons with the Mediterranean Diet Pyramid (7/16/2007 12:25:48 PM)

The benefits of cooking and eating the Mediterranean way have been scientifically documented: a diet that emphasizes seasonal vegetables and fruits, seafood, grains and olive oil...

Understanding Flavor Principles (4/13/2007 12:45:05 PM)

The food revolution in the United States has helped breed a more sophisticated consumer and added pressure on restaurateurs...