Tara Fitzpatrick

Tara
Fitzpatrick
Senior Editor,
Food Management

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

Articles
Barbecue without boundaries
Finding sweet, smoky inspiration for creative 'cue from coast to coast—and beyond.
9 eye-opening breakfast bowls
Porridge bowls, acai bowls, grain bowls and smoothie bowls make the morning meal feel new again with energizing flavor profiles.
Photo: Thinkstock
3 quick bites: Get inspiration for summer milkshake season
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Blended mushroom burger
10 more fresh culinary ideas  1
Some big, some small, some new, some tried and true…all delicious. These menu items, ingredients, techniques, pieces of equipment and dining initiatives are getting chefs and cooks majorly stoked to be in the kitchen.
3 Quick Bites: Is pea milk the next almond milk?
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Lazy morning muesli with apple and walnut crumble
Buzz-worthy breakfast bowls 
Smoothie bowls, grain bowls, global porridge bowls and more are emerging as a healthy, trendy start to the new day.
Engaging millennials with inventive food “hacks”
#MetzHacks social media promo shares super creative hacks for custom menu items.
Stocking your barbecue pantry
These ingredients will give barbecue dishes flavor and credibility.
10 fresh culinary ideas 
Some big, some small, some new, some tried and true…all delicious. These menu items, ingredients, techniques, pieces of equipment and dining initiatives are getting chefs and cooks majorly stoked to be in the kitchen.
12 gooey and great grilled cheese sandwiches 
When cheese and bread hit the griddle, magic happens. This delicious dozen of elevated grilled cheese sandwiches will make you melt.
Michigan State learns traditional Chinese dishes from visiting chefs
The collaboration results in Beijing duck, chrysanthemum fish, hand-pulled noodles and unprecedented long lines of students at several dining locations.
3 Quick Bites: Granola’s Woodstock connection
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Maple syrup goes beyond pancakes
A drizzle on flapjacks is just the beginning, especially in the Northeast, where chefs are tapping into maple syrup’s versatility.
College speaks to millennial students with ’90s themed night

Goodbye Laverne & Shirley; hello Salt-N-Pepa. Declaring 1950s diner theme nights officially dead, Boston University (BU) Dining Services broke tradition last week with Nirvana blasting and bagel pizzas at the ready. 

“The typical ’50s diner night that every cafeteria on a college campus holds is over,” says Robert Flynn, new media coordinator with BU Dining, Aramark. “We didn’t expect ’90s night to be such a big hit, but it was.”

 

Photo: Thinkstock
3 Quick Bites: What’s your city’s worst famous dish?
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.

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