The FLIK Blog editors spoke to Chef Ed Manacle, Corporate Regional Chef at a corporate café in New York City, about the benefits of growing his own fresh herbs and greens inside his café thanks to Farmshelf.
White after Labor Day might be a no-no in the fashion world, but in the food world, it's a yes, Yes, YES! FLIK Hospitality Dietitian Liz Canepari, MS, RD, discusses why you should embrace the power of white fruits and vegetables.
Whether you’re a frequent flyer thanks to a plethora of business trips or planning a last-minute summer road trip, snacking on-the-go shouldn’t be as complicated as it is. To help you out, we’ve put together a simple formula for your snacking success.
The FLIK blog editors spoke to Jordan Burris, FLIK recipe testing chef, about staying innovative in the kitchen and how nutrition plays a role in her recipe development.
When it comes to wellness, what you drink is just as important as what you eat. Check out what the FLIK dietitians have to say about how to hydrate healthier.
When it comes to protein, do you really know how much you're consuming and how much you need to consume daily? FLIK's Liz Canepari, MS, RD, breaks it down.
Herbs and spices are one of the easiest ways to add flavor to dishes without adding salt. Plus, they're a little known source of antioxidants which adds an extra boost to your homemade meals. Follow these tips for preparing fresh herbs for use in a variety of dishes from soups to salads.
Our recipe for traditional Lebanese Tabbouleh tastes fresh and light with bright flavors of mint and parsley. It's a perfect healthy accompaniment at a spring picnic or Sunday brunch. Bulgur wheat adds a handful of fiber and a bit of protein to help keep you satisfied.
It’s been years in the making, but the FDA’s Menu Labeling Legislation has finally taken effect. Learn what that means for you and for your favorite food establishments.
This Spring, FLIK sat down with Executive Chef Joseph Bonomi about the how his environment enhances the Farm to Fork experience for the guests in his dining room. His café sits in the middle of a 208-acre pre-K to 12th grade campus, which houses a garden full of produce and a farm of diverse livestock.
Composting at home is relatively easy, even for those who may be unfamiliar with the process. All it takes is a little time, effort and patience. Just in time for Stop Food Waste Day, we’re sharing a few quick tips on how to compost the right way from the get-go.
Our Baked Falafel is a good vegetarian protein, high in fiber, and free of saturated fat. Plus, it's easy to make – all you need is a food processor and an oven. Stuff your finished falafel inside whole wheat pita, dip in hummus, or simply dig in with a fork. Invite some friends because our recipes makes enough to feed a family and then some!