Tara Fitzpatrick

Tara
Fitzpatrick
Senior Editor,
Food Management

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

Articles
Menu Mix: Harvesting New England flavor
The New England table is especially charming in the fall, with simple classics and inspired fusion dishes sharing a spot.
Grass-fed builds its case
For taste, health and environmental reasons, chefs are switching up their beef sourcing.
Cool Recipe Alert: Stir Fried Lobster with Ginger and Scallion
With lobster in abundance, it makes sense to try some different things.
3 Quick Bites: Marijuana and matzo balls
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: New England White Clam Pizza 
Chefs got creative with local ingredients at the recent Local Harvest Dinner
3 Quick Bites: When knife skills go wrong 
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
8 Spooky Halloween Tricks & Treats on Campus
Haunted dorms and eyeball cupcakes: America’s colleges do the monster mash with spine-tingling style.
UT Austin boosts burger sales by building buzz 
By promoting a new burger offering both online and offline, UT Austin Dining not only increased burger sales by 30 percent but also turned customers into fans.
Menu Mix: Northern Exposure 
Chefs in the Pacific Northwest discover fresh and foraged ingredients that are both trendy and timeless.
Vegan desserts take the cake 
Vegan desserts, like baked goods and frozen delights, are becoming less of an afterthought and more of a grand finale.
7 Sinfully Good Vegan Desserts
These desserts are vegan, but more importantly, they’re delicious grand finales that could go toe-to-toe with traditional sweet treats any day.
3 Quick Bites: The $1,500 chicken sandwich 
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Central Table: The future of healthcare dining? 
Located inside a St. Louis hospital, Central Table has evolved from a food hall to a full-service restaurant and bar with aspirations to change the healthcare foodservice industry.
Meal of the Century
Delaware North celebrates 100 years of foodservice with a contest to highlight chefs’ creativity.
Cool Recipe Alert: Arroz con Pollo 
This authentic Puerto Rican recipe is a secret shared with FM by Valentin Abreu

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