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Mellow Mushroom

Tour de fromage

Fortunately for adventuresome cooks, France produces more cheeses than there are days in the year—from fresh to aged, soft to hard, bloomy rinds to washed rinds to triple crèmes to blues. To invigorate your kitchen, take the tour de fromage and elevate your French cheese IQ.

Financing

The poultry purchase

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

The potato has been bashed more often than mashed these last couple of years, as carbohydrate-phobic Americans pushed spuds off their plates and consumption took a nosedive.