Tara Fitzpatrick

Tara
Fitzpatrick
Senior Editor,
Food Management

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

Articles
Lucky food for the Lunar New Year
Starting off the Year of the Monkey with lucky selections of delicious Chinese food.
3 Quick Bites: The breakfast bowl you haven’t heard of
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Cool recipe alert: Caribbean jerk chicken with coconut rice and tostones
Dining services at Ramapo College of New Jersey collaborated with the Black Student Union (BSU) on a far-reaching menu that aimed to celebrate black culture from around the world.
9 cozy winter beverages 
Ranging from a hot cocoa bar to chili-spiked hot chocolate and signature fudge dipping sticks, try these drinks on your café menu now and forecast a big winter warm-up.
Warm beets and goat cheese
Menu Mix: The French Connection
You can definitely parlez Français with your customers by offering simple, casual big-volume friendly French dishes like cassoulet, coq au vin and beef bourguignon.
3 Quick Bites: What did fruits and veggies look like before GMOs?
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Cool Recipe Alert: Chile rellenos de pascado
Whether or not you serve a large population of Catholics, the Lenten season is a great hook—pardon the pun—for seafood specials
3 Quick Bites: Are antioxidants mostly hype?
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Hoisin-peanut sauce
Menu Mix: A quick dip into the Far East
Umami-packed dipping sauces with complex flavors are key when serving egg rolls, spring rolls, chicken satay, duck wings and more.
3 Quick Bites: What makes french fries even better? Chocolate.

Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.

Grab ‘n go meals move beyond norm
Revving up quick snacks and portable meals with great ingredients and world flavors can turn a c-store pit stop into something special.
7 supercharged grab ‘n go recipes
Check out these new hand pies, shaker salads, potato wedges, savory parfaits and more
Military meets culinary in kitchen faceoff
West Point and The Culinary Institute of America students meet up for a culinary competition, and learn they have a lot more in common than the location of their schools.
OSU eliminates all disposable containers
Eco2Go program replaces all disposable containers with reusable containers and diverts landfill waste.
Cool Recipe Alert: Is this chicken French or Italian?

If it’s a French dish, why is it spelled Chicken Francese instead of Chicken Française? And also, why does the recipe look like a carbon copy of Chicken Piccata, just minus the capers?

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