Super Bowl Sunday is notorious for spawning hoards of hungry fans, and bars and restaurants are gearing up for the football feeding frenzy. This game day opportunity allows operators a unique...
Apples aside, the best contribution Johnny Appleseed gave to the world was cider. Even though he was more interested in the hard stuff, we have been left today with a plethora of uses for the...
There’s something about a hot, melted and grilled panini that’s irresistible. With the proliferation of panini presses in restaurant kitchens, these sandwiches are appearing everywhere...
A staple vegetable of the winter season, butternut squash has garnered its familiarity through its role as a warm, hearty soup. While these delicately sweet soups are more than satisfying, chefs...
Candy canes are not the only seasonal treats flavored with peppermint. Restaurants are embracing the holiday spirit by enhancing drinks, desserts and other menu items with peppermint’s...
The food truck trend shows no sign of losing traction—or creativity. As brightly decorated trucks fight for coveted street corners in cities across the country, food lovers are lining up for...
Now that cupcakes appear to be a permanent part of the sweets landscape rather than a passing craze, pastry chefs and bakeries are reimagining the pint-sized confection in surprising flavors...
Nothing signals the holiday season and approaching new year like a festive cocktail. Mix them up hot, cold, sweet or spicy, to make sure there is a libation that will have every guest dreaming of...
Leafy salad greens may be at a seasonal low, but kale is just reaching its peak.With its dark green (or red or black) deeply textured leaves and distinctive taste, kale adds dramatic color and...
Sandwich creativity is at its peak these days, as chefs and menu developers treat a wide variety of breads as a blank canvas on which to practice their artistry. The examples here combine carriers...
Chinese, Thai and Japanese restaurants are no longer the only destination for Asian cuisine. Many mainstream menus have embraced Asian, using classic Eastern flavors and ingredients to update...
Places ranging from QSRs to diners and bistros offer grilled cheese sandwiches on the menu, but now this nostalgic comfort food is spawning eateries dedicated solely to the iconic sandwich. Here...
Middle Eastern in origin, hummus is now taking on the flavors of other cultures. Black truffles, rosemary, Parmesan, sun-dried tomatoes, kimchi and dill are being blended into the spread, which is...
Inventive chefs are taking bone marrow, a commonly eaten yet uncommonly featured part of the animal bone, and roasting, pureeing and glazing the savory stuff. The versatile, buttery ingredient is...
One of the signature events at the New York City Wine & Food Festival is the Burger Bash, a competition that this year pitted 20 restaurants against each other to see who grills the best burger...
While mimosas are a good way to welcome the day, there are many customers who can’t imagine brunch without a Bloody Mary. The cocktail started out as a strong blend of tomato juice and vodka...
Golden fried onion rings usually make their appearance siding burgers, piled into shareable appetizers and heaped on the bar to munch with a beer. Although the classic crispy rings remain a crowd-...
Classic French toast is adorned with butter and syrup and perhaps a sprinkling of cinnamon and sugar. But this simple breakfast favorite has grown in scope in the brunch world. French toast is now...
Used to be that oysters were served only in months spelled with the letter “R.” Now cultivated oysters are available and tasty pretty much year round, but September and October (among...
Burrata is a fresh cheese that derives its name from the word burro—Italian for butter. The name makes perfect sense when you cut into it—burrata’s center oozes with heavy cream...
