News•Mar 11, 2026
Springtime Chicken Soup With Herbed Matzo Balls For Passover Recipe
Springtime Chicken Soup with Herbed Matzo Balls reimagines the classic Passover staple by adding asparagus, snow peas, lemon zest, and fresh herbs. The recipe walks readers through a from‑scratch broth, chilled matzo‑ball mixture, and a layered vegetable finish, delivering eight hearty servings in under four hours. Nutritional data shows 470 calories and 43 g protein per bowl, while make‑ahead tips allow freezer storage for months. The dish blends tradition with seasonal freshness, appealing to both holiday and year‑round diners.
By Chowhound
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News•Mar 11, 2026
The Best Grocery Store Fried Chicken, According to a Man Who’s Trying Them All
Content creator Johnny Novo, famed for rotisserie chicken reviews, has turned his focus to ranking grocery‑store fried chicken across the United States. After sampling over 100 offerings, he highlighted five standouts—Publix, Stater Bros., Jewel Osco, ShopRite, and Stop & Shop—based on crust, seasoning,...
By Food & Wine
News•Mar 11, 2026
Here’s What Wolfgang Puck Is Serving Hollywood Stars on Oscars Night
Wolfgang Puck is catering the Oscars Governors Ball for the 32nd consecutive year, preparing over 70 dishes for 1,500 Hollywood guests. The menu mixes comfort classics like chicken pot pie and mini Wagyu burgers with global stations such as a...
By Robb Report – Food & Drink
News•Mar 11, 2026
Take A Page From This Cocktail For A Flavor-Loaded Chili Experience
A Bloody Mary‑inspired chili is gaining attention as home cooks blend cocktail flavors with classic stew. Recipe developer Yasmin Henley recommends horseradish for its allyl isothiocyanate heat, alongside celery salt, Tabasco, Worcestershire, and a splash of vodka to deepen the profile....
By The Takeout
News•Mar 11, 2026
Cook Times For 14 Types Of Ham, Explained
The article provides a detailed guide to cooking 14 different ham varieties, outlining weight‑based oven times and the USDA‑recommended internal temperature of 140‑145 °F. It distinguishes between precooked, smoked, fresh, and specialty hams, noting that bone‑in cuts retain moisture while vacuum‑packed...
By Tasting Table
News•Mar 11, 2026
Melt&Marble Cleared to Sell Animal-Free ‘Designer Fats’ for Food & Personal Care
Swedish precision‑fermentation startup Melt&Marble has obtained regulatory clearance to commercialise its animal‑free “designer fats.” The MeltyMarble fat received US Generally Recognized as Safe status, while its Marble7 lipid earned an INCI name for worldwide personal‑care use. Backed by an $8.5 million...
By Green Queen
News•Mar 11, 2026
A Historic Coastal Restaurant Is Alaska's Best Hidden Gem For Wild-Caught Seafood
The Hangar on the Wharf, Juneau’s sole waterfront eatery, occupies a restored 1940 aircraft hangar and markets itself as the locals’ go‑to spot for wild‑caught Alaskan seafood. Its menu spotlights halibut in multiple preparations alongside oysters, smoked salmon, and non‑seafood...
By Tasting Table
News•Mar 11, 2026
John Wayne's Favorite Steakhouse Is Best Known For Its Prime Rib Dinners
Gulliver’s, an English‑themed steakhouse in Irvine, California, is famed for its over‑the‑top prime rib dinners and its historic link to John Wayne, who dined there regularly from the 1960s until his death. The restaurant serves a signature “Brobdingnagian” bone‑in cut priced...
By Tasting Table
News•Mar 10, 2026
What Really Is Specialty Coffee?
Specialty coffee is defined by a rigorous cupping process where certified Q graders assign a score out of 100, with 80 or higher required for the label. The evaluation considers bean quality, aroma, acidity, intensity, and any defects, as well...
By The Takeout
News•Mar 10, 2026
Tahini Coffee Slushy
The Tahini Coffee Slushy blends oat milk, hot brew, and tahini in a three‑step process that creates a creamy, spiced iced coffee. Inspired by Edith’s Sandwich Counter in Brooklyn, the drink incorporates cardamom and cinnamon for aromatic depth. Each serving...
By The Washington Post – Food
News•Mar 10, 2026
French Lentil Salad
The article presents a French lentil salad recipe inspired by David Lebovitz, featuring sautéed shallots, carrots, and celery tossed with lentils du Puy, a sherry‑vinegar Dijon dressing, and feta or chèvre cheese. It yields four cups, enough for four main‑course...
By The Washington Post – Food
News•Mar 10, 2026
Noma L.A. Pop-Up Loses Key Financial Sponsors a Day Before Opening
Noma’s highly anticipated Los Angeles pop‑up lost its three main financial sponsors—American Express, Resy and Blackbird—just a day before opening, after renewed abuse allegations against co‑founder René Redzepi. The accusations, detailed in a New York Times investigation and amplified by former staff, prompted the sponsors...
By Los Angeles Times – Food
News•Mar 10, 2026
The 2-Ingredient Carbonara Upgrade I Can’t Stop Making
Ron Hsu’s latest cookbook introduces a Chinese‑American carbonara that swaps spaghetti for instant ramen and infuses the dish with toasted Szechuan peppercorns, chives, and crispy bacon. The recipe maintains the creamy, salty essence of classic carbonara while delivering a tingling,...
By The Kitchn
News•Mar 10, 2026
Chicago Chef Charlie McKenna Has Opened Fatback, a Hybrid Sandwich Shop, Butcher, and Market
Award‑winning chef Charlie McKenna has opened Fatback, a hybrid sandwich shop, in‑house butcher and market in Chicago’s West Loop. The concept applies fine‑dining technique and premium ingredients to everyday sandwiches, featuring items like a spicy Italian meatball with vodka sauce and...
By Nation’s Restaurant News (NRN)
News•Mar 10, 2026
Eddie Merlot’s Unveils New Signature Cut & Coast Menu
Eddie Merlot’s is rolling out a limited‑time Signature Cut & Coast menu starting March 10, pairing premium steak cuts with upscale seafood. Highlights include a Wagyu Trio sourced from Japan, Australia and the United States, tableside‑flambéed Steak Diane, and a...
By FSR Magazine