Food
Tough to say, easier to spot: 5 ingredient trends going mainstream
Since the surge of Sriracha, other hard-to-pronounce ingredients have been gradually popping up on menus, giving consumers both practice with tongue twisters and opportunities for exotic dining adventures. Here's a look at some striking ingredients on the rise.
Food
Menu predictions for winter ingredients
Even though we’re in the heart of summer, menu development plans for winter are underway. Here are a few ideas for keeping your options on trend.
Like its sibling restaurant Le Pigeon, Little Bird Bistro in Portland, Ore., is a playground for adventurous palates. “We have whole roasted marrow bones, lots of foie gras, a charcuterie board with six items made in house, a lot of tongue and blood sausage,” explains executive chef Erik Van Kley. He shares his inspiration and preparation tips for his award-winning, dinner-for-two entrée, Whole Rabbit Porchetta, an ideal addition to the restaurant’s meat-centric menu.