facebook pixal

cuisine

Food

American classics with a south-of-the-border twist

Some restaurants are putting a unique spin on things by fusing traditional Mexican ingredients with classic American dishes. Here’s a sample of some tried-and-true menu items that incorporate these fresh flavors.

ID NEWS: Buonamici adds three members

RICHMOND, VA - Buonamici International, an Italian, pizzeria and Mediterranean cuisine unit of Progressive Group here, has added three members: Montebello...

Some call them Millennials, others Generation Y. Most often, they're known as the Echo Boomers. The offspring of the Baby Boom generation, they form the next big wave rolling down America's demographic curve. Born between 1977 and 1995, they number at least 25 million more than Gen X (or the Baby Bust), the cohort that came of age in the 1980s and 1990s.

A look at the sense of balance Asian cuisine strives for. Plus the sources of the five big flavors in Asian foods and the impact of religion on the region's dishes.

The easier you make it for people to buy wine, the more wine you’re going to sell.It sounds childlike in simplicity—because it is. I have found that...

Brazil is a polyglot nation,” stated Jessica Harris, director of New Orleans’ Institute for the Study of Culinary Cultures at Dillard University, at the CIA’s 2009 Worlds of Flavor Conference. “Adaptiveness and creativity are its hallmarks.”

CHICAGO (September 27, 2011 - PR Newswire)—A new report released by Technomic examines the menus of 100 independent restaurants across the U.S to identify...

Chiles all belong to the Solanaceae (nightshade) family, the same one as tomatoes, eggplant and tobacco. While they are called chiles in Mexico, they are known as ajíes in Peru, Chile, Colombia and Venezuela; pimentas in Brazil; and peppers or chile peppers in the United States.

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

Ask any Southern chef, and he’ll tell you that pickles are an essential element on a charcuterie plate. But why limit the pig-and-pickle combination to a board of salumi and prosciutto?

  • Page 3