by Samantha Lande in Restaurants, February 6th, 2016
by Erin Hartigan in Restaurants, February 4th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
With winter storms blanketing the country, there are plenty of snow days. Before you turn to reheated leftovers and a packet of hot chocolate, borrow a recipe from these snow-inspired chefs who have the perfect ways to warm up after snowball fights or shoveling. Read more
by Andrea Strong in Restaurants, February 3rd, 2016
Headed to San Francisco for this Sunday’s football finale?
While the big game may be the main draw, take advantage of Fog City’s unrivaled restaurant scene with these San Francisco dining guides.
by Amy Reiter in News, Restaurants, February 2nd, 2016
Move over, popcorn — it’s time for popped sorghum. Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new “it” grain of choice, thanks to its high fiber, potassium, iron and protein content. Now chefs have started popping it for dinner, desserts and even cocktails (recipe below)! Read more
by Amy Reiter in News, Restaurants, February 1st, 2016
The movement to ditch tipping and bake the cost of service right into the price of menu items, in order to pay servers and other restaurant staffers a reliably higher wage, is gaining momentum. This fall, when influential restaurateur Danny Meyer declared an end to tipping, at least in his renowned eateries, things seemed to have reached a tipping point. But the push for tip-free dining may be moving a little too fast for the average consumer.
Eighty-one percent of adults who eat in restaurants say they’re not ready for gratuities to be factored into menu items, preferring that the decision to tip, and how much, be left to their own discretion, a new study conducted by Horizon Media has found.
by Sara Ventiera in Restaurants, January 30th, 2016
Every so often the world brings you something that satisfies a deep need you had no idea you had. Like, for instance, delivering fabulous, easily returnable shoes to your door. Or, perhaps, providing you with a restaurant exclusively devoted to nachos.
Actually, we can thank the same man for both of those things. Nick Swinmurn, the guy who launched Zappos — and then left his job as the shoe e-tailer’s CEO in 2006, three years before the company was sold to Amazon for $1.2 billion — has just opened an all-nacho restaurant in California, with an eye toward rolling it out to other regions, should the idea prove successful.
by Andrea Strong in Restaurants, January 27th, 2016
There’s no bigger American sporting event — or advertising bonanza — than that big, star-studded extravaganza at the end of football season. Watching so much on-the-field action, viewers need proper sustenance. So we turned to five top chefs to dish on their personal Super Bowl food favorites. Read more
by Guest Blogger in Restaurants, January 24th, 2016
Hummus, the smooth and creamy Middle Eastern dip made from chickpeas, has become a supermarket staple. Now it’s taking off in restaurants across the country, whether simply drizzled with olive oil or dressed up with slow-roasted tomatoes and dusted with paprika. Israeli chefs are bringing the authentic stuff into the spotlight, so grab a pita and dig in. Read more
by Andrea Strong in Restaurants, January 23rd, 2016
Nobody knows late-night cravings like college students. So we partnered with Spoon University to find the 52 best late-night college haunts in the country. Here are seven of our top choices. For the full list, head to Spoon University. Read more
by Amy Sherman in Restaurants, January 20th, 2016
Who doesn’t love a good diner? The ultimate everyman’s restaurants, diners serve a menu of virtually everything at any time of day, from eggs and pancakes for breakfast, to Greek salads for lunch, steaks or burgers for dinner, and sundaes and apple pie for dessert. Not surprisingly, when chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
If you don’t know what pork roll is, you’re clearly not from New Jersey. Known regionally by brand names such as Taylor ham, Case or Trenton, it’s a cured and smoked processed meat that tastes like a spicy and salty version of SPAM (though it’s sold in a roll, rather than a can). It’s also the main ingredient in a signature breakfast sandwich along with American cheese and a fried egg. Outside Jersey, it’s long been popular in parts of Philadelphia and Delaware, but today the sandwich is evolving and expanding geographically, thanks to chefs who share a sense of nostalgia for this classic diner fare.