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Food trends and recipes to keep menus fresh


Going with a new grain

Rice and noodles have been the go-to carbs on P.F. Chang’s menu for 20 years. But this summer, creative culinary chef Yuji Iwasa is shaking things up a bit at the 240-unit Asian-inspired chain. He’s exploring other ingredients and expanding the pantry.


‘Shroom at the Inn

Mushroom season inspires big sales opportunities. The Little River Inn in Mendocino, Calif., is promoting its 6th Annual Mushroom & Beer Dinner as a “culinary adventure” centering on the mushrooms that sprout in the wilds of northern California at this time of year. Each course of the Nov. 8 dinner is paired with a barrel-aged beer from the Russian River Brewing Co.

Charcuterie plates loaded with salume and prosciutto hit the restaurant scene at full force within the last few years. But what about non-pork eaters who won’t indulge in Speck or Coppa? Enter pastrami.

The summer season provides the perfect opportunity for restaurants to incorporate seasonal flavors into menus.

Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.

Pizza Hut only now is getting in the gluten-free game, besting its rivals by launching completely gluten-free pizza this January, crust and toppings included.

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

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.

Burger King debuts a hot dog-burger mashup, pretzels make a mark during breakfast and the state fair gets an unlikely homage at a QSR.

Restaurants are taking eggs Benedict in new directions with unique ingredients and techniques.

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