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Food

Food trends and recipes to keep menus fresh

Food

Tertiary cities show their food chops at the James Beard Awards

 By Sara Rush Wirth on May 06, 2015

While the James Beard Foundation Awards typically highlight the best of the best from major food cities around the country, this year’s list of winners read a little differently on the map.

Food

Dim sum, naturally

 By Patricia Cobe on Jun. 09, 2015

Tweaking the filling makes for a more healthful and authentic Asian dumpling.

Food

Presentation sells the salad

By Patricia Cobe on May 26, 2015

This spring, Jackson, Miss.-based Newk’s Eatery hoped to hook guests with a premium ingredient more often found in full service—ahi tuna.

Food

Flocking to chicken

By Patricia Cobe on Jun. 03, 2015

To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.

Food

Art of the steal

By Amanda M. Westbrooks on May 15, 2015

Scoping out the competition in the restaurant business is decidedly the most delicious and satisfying market research an entrepreneur could ask for.

Food

'Grocerants’

By Sara Rush Wirth on Jun. 01, 2015

“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.

Food

Reshaping lamb

By Patricia Cobe on Apr. 16, 2015

By reformatting the dish—and using ground meat instead of sliced leg—Millman now is able to offer lamb for $15 instead of $35, appealing to younger diners.

Food

8 trends from 108 restaurant visits. Did we mention the 1,151 meals?

By Patricia Cobe on Mar. 04, 2015

And all eaten just three weeks ago. Here’s what a chef found in his annual dining blitz.

Food

Customize it

By Joan M. Lang on Apr. 16, 2015

Restaurants that provide what families want—speedy service, something kids will eat, healthy options to please parents and a willingness to customize—are gaining business as economic doldrums linger.

Food

Betting on the strip

By Patricia Cobe on Apr. 06, 2015

Chicken accounted for more than 18 percent of the sandwiches sold at Subway’s 29,900 North American units in 2014.

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