Food Management

Diane Ridge

Freelance Contributor

Food Management

Diane Ridge is a former staff food editor and current freelance contributor to Food Management.

Articles by Diane Ridge

market basket

Add sizzle to your summer beverage menu with DOLE single-serve Smoothie Starters. Available in three popular flavors Mixed Berry, Strawberry Banana and

Catering for a Cause

Often, catering an event can feel like running a three ring circus. It takes great timing, impeccable planning and a lot of heads and hands to pull off

Ireland: A Touch-and Taste-of the Emerald Isle

When you think of Irish food do you think of corned beef and cabbage served with boiled potatoes, or does a Study of Oven-Roasted Chicken on Braised Cabbage

The Lure of Seafood

Mention seafood these days and three issues quickly surface: sustainability, healthfulness and delivering bold flavor. Lucky for us they go hand-in-hand.

Africa: One Land, Many Cuisines

Africa, the second largest and second most populous continent in the world after Asia, straddles the equator, its climate ranging from tropical to sub-arctic

A Land of Culinary and Geographic Contrasts

In the 1990s, Chilean wine made culinary headlines but few articles covered the countrys equally intersting cuisine. And with its immensely varied geographic

Trendwatch: The Middle East

Geographically, the Middle East is a broad group of many regions that range from North Africa though Asia. Its culinary landscape reflects the diverse

Blueberry Polenta Cake with Blueberry Compote

Yield: 12 portions Cake: 2 cups cake flour, unsifted 112 cups yellow cornmeal 2 tsps. baking powder 12 tsp. salt 123 cups granulated sugar 1 cup vegetable

Smoked Salmon Rice Salad with Apple Vinaigrette

Yield : 12 servings Vinaigrette: 3 G ranny Smith apples, cored, finely diced (12 oz.) cup sherry vinegar cup chives, minced 3 Tbsps. shallots, minced

Hass Avocado Salad with Maryland Lump Crabmeat, Trio of Peppers and Crisp Frise (cover)

Yield: 4 portions Dress ing: 14 cup olive oil 1 Tbsp. lime juice 1 tsp. balsamic vinegar 12 tsp. Dijon mustard 14 tsp. salt, divided 14 tsp. ground black

Roasted Shallot, Dried Fruit and Soy Fritter Salad

Yield: 8 servings 12 oz. firm tofu, drained, patted dry, cut into 1-inch-thick slices 12 cup tamari 14 cup plump organic raisins 14 cup sun dried tomatoes

Award Winning Recipes

Judges ponder who will be named Americas Hottest Chef in the 2007 Tabasco recipe contest. The reasons range from professionaland personalgrowth and development,

Cinnamon Applesauce Waffles Topped with Vanilla Tofu Pudding, Homemade Granola and Berries

Yield: 25, 6 oz. waffles Granola garnish : 6 oz. quick oats 112 oz. sliced almonds 334 oz. brown sugar 14.1 oz. peanut butter 2.21 oz. Glaze and Shine

Pear and Gouda Ravioli with Pine Nuts, Capers, Tomato, and Basil

Yield: 60 Ravioli, 12 Servings Fill ing: 1 lb., 2 oz Pacific Northwest Diced Canned Pears, drained weight (212 cups) 4 oz. gouda cheese, shredded (1 cup)

Cider Braised Pot Roast

Yield: 10 Servings Pot roast : 5 lbs. beef chuck roll, neck off 2 tsps. salt tsp. ground black pepper 1 oz. all purpose flour 1 tsps. olive oil oz. beef