Tara Fitzpatrick

Tara
Fitzpatrick
Senior Editor,
Food Management

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

Articles
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.
Cleveland chef takes history museum’s food into the future
Zack Bruell brings fresh, flavorful food to the Cleveland Museum of Natural History and plans for the building’s expansion.
3 leadership strategies to crush your inner critic 

Did you know that most women tend to wait until they are 100 percent qualified for a new job before applying? And this: Most men wait until they’re 60 percent qualified.

The root cause of those statistics could be fear, what psychologist and author Elizabeth Lombardo, Ph.D, calls an “inner glass ceiling” that holds women back in the professional world.

Menu Madness
Menu Madness: The 2016 college food bracket
Which of this year’s 16 teams will be crowned the fan favorite NCAA food team?
Vote for 2016 Menu Madness 
Which of this year’s 16 teams will be crowned the fan favorite NCAA food team?
3 Quick Bites: The sweet science behind milk and cookies 
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 at USC
Cool recipe alert: Blended mushroom ménage a trois burger 
This burger with the provocative name was created by Chef Jose Gomez, assistant kitchen manager at the University of Southern California’s Lab Gastropub.
Gluten-free noodle bowl
Hospital chef creates seriously good gluten-free options across concepts 
No cut corners, no ingredients that aren’t great and no lazy presentations. These are the rules for gluten-free options at Bryan Health.
MEX ON THE MENU: Taco pie at Case Western
Modern Mex gets a face-lift 
Deep, rich moles mingle with goat cheese and pickled slaw on a local beef taco. Traditional salsas are spiked with peaches. Tortas get the East Village treatment. Innovations with Mexican food are happening here and now.
Flavors from the sea 
Serve shellfish with a sumptuous sauce, grilled, smoked or simple and unadorned, and dive into an ocean of delicious possibilities.

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