Give Shrimp A Break And Top Your Grits With This Delicious Shellfish Instead
Crawfish and grits reimagines the classic shrimp‑and‑grits dish by swapping shrimp for freshwater crawfish, a sweet‑salty crustacean that bridges shrimp and crab flavors. The article highlights the seasonal “mudbug” window—from November to July, peaking in spring—and the meticulous cleaning required before cooking. It suggests bold flavor pairings, from smoky bacon to red‑curry sauces, and recommends enriching the creamy cornmeal base with cheeses like cheddar or goat. The piece encourages home cooks and chefs to experiment, positioning crawfish as a versatile, under‑utilized protein in Southern cuisine.
The "Most Delicious" Southern Classic You’ve Never Heard of Is This 5-Ingredient
The article introduces "Tennessee Onions," a Southern‑style casserole built around caramelized Vidalia onions, cheddar, smoked Gouda, Parmesan, and a dash of butter. The five‑ingredient recipe relies on dry mustard, smoked paprika, and cayenne for depth, and recommends uncovering the dish...
Why Veggies Always Taste Better At Restaurants, According To Anthony Bourdain
Anthony Bourdain explained that restaurant vegetables often taste superior because chefs load them with butter and sugar. In a "No Reservations" episode he tossed two pounds of butter and 1½ cups of white sugar into a carrot Vichy, illustrating the extreme...
This Classic Italian Lemon Sauce Is Perfect For Chicken Meatballs
Andrea’s March 2026 recipe pairs baked chicken meatballs with a bright, creamy lemon‑infused sauce reminiscent of classic pasta al limone. The meatballs are seasoned with parsley, panko, garlic and Pecorino, then roasted at 425 °F until they reach 165 °F, while the sauce...
Anthony Bourdain Never Passed On This Traditional Italian Restaurant In Chicago
Anthony Bourdain highlighted Chicago’s Topo Gigio on the 2016 Season 7, Episode 2 of Parts Unknown. The Old Town Italian restaurant, founded by Frank Reda in 1988, is celebrated for its classic dishes, such as veal saltimbocca, generous pasta portions, and a garden‑side dining room. Bourdain...
When You Don’t Know What’s for Dinner, Start with the Sauce
The Washington Post highlights a tangy green Mexican simmer sauce—green pipian—as a shortcut for weeknight dinners. Rather than centering meals around a protein, the article argues the sauce can become the star, simplifying meal planning. It details how the sauce’s...
19 US Cities Every Foodie Should Have On Their Bucket List
The article highlights 19 U.S. cities that every foodie should visit, ranging from classic culinary hubs like New York and New Orleans to emerging destinations such as Dallas and Kansas City. It draws on Michelin Guide listings, chef recommendations, and...
Culinary Expert Reveals the ‘Secret Soak’ for the Perfect Sweet Potatoes as Searches for “Sweet Potato Recipes” Surge to over...
Searches for “sweet potatoes” on TikTok in the UK have topped 2.12 million in the past weeks, signaling a rapid rise in consumer interest. HelloFresh’s senior recipe development manager Mimi Morley disclosed a simple “secret soak” technique—cold‑water immersion for at least...
New Waterford Food Tours Serve up a Taste of History
TasteWaterford.ie has introduced three immersive food tours that weave Waterford’s Viking, Huguenot and trade history with its modern culinary scene. The three‑hour City Select tour features coffee cupping on historic Coffee House Lane, local restaurant tastings and the iconic blaa....
These Are All the Cookbook Authors You Can See at the L.A. Times Festival of Books
The Los Angeles Times Festival of Books will host a dedicated Food x Now Serving booth on April 18‑19 at USC, featuring a packed schedule of cookbook signings and live cooking demos. Authors such as Joanne Lee Molinaro, Pyet DeSpain, and Arnold Myint will meet readers, while...
The Meatloaf Cooking Swap That Cuts Cooking Time In Half
Home cooks can halve traditional meatloaf bake times by using an air fryer, achieving a tender loaf in roughly 25 minutes versus 55‑75 minutes in a conventional oven. The method involves shaping the loaf directly in a well‑oiled basket, applying...
10 Delicious Ways To Use Ramps This Spring, According To An Expert
Expert forager April Thompson outlines ten versatile ways to showcase ramps, the spring‑time wild leeks prized for their garlic‑onion flavor. She covers techniques from lacto‑fermentation and drying to oil infusion, compound butter, and incorporation into salads, sauces, eggs, pancakes, and...
Where To Find The Best Seafood Boil In Boston, According To A Local
Holly Crab, a Boston seafood spot founded by brothers Ryan and Rick Kim in 2016, brings authentic Cajun‑style seafood boils to a market dominated by unseasoned New England fare. The restaurant earned Boston Magazine’s Best Southern Restaurant award the same...
Why Americans Say Entree When They Mean Main Course
In American English, "entree" now denotes the main course, diverging from its original French meaning of a secondary dish. The shift began in the early 20th century as dining habits shortened, turning what was once a pre‑fish or pre‑roast plate...
The Spotted Trotter Draws Inspiration and Innovation From US Food Artisans
The Spotted Trotter, founded by Kevin and Megan Ouzts 17 years ago, has grown from a 100‑square‑foot kitchen to an 8,000‑square‑foot Atlanta facility producing "New American Charcuterie" using locally sourced, humanely raised meats. The brand offers 17 salami lines and...
Matangi’s Marbled-Beef Marvel: Mark Story Throws a Tomahawk over Fire
Matangi Butchery in Hawke’s Bay showcases a premium Black Angus ribeye tomahawk, dry‑aged up to 21 days and priced at NZ$116.84 (≈US$70). The farm credits genetics, pasture‑based farming and careful ageing for the beef’s high marbling, likening its terroir to...
If Your Pot Roast Isn't Turning Out Tender, You're Not Cooking It Long Enough
The article teaches that a tender pot roast depends on low‑and‑slow cooking, with timing tied to the roast’s weight—2 to 2½ hours for a 2 to 2½‑pound cut and 3 to 4 hours for a 3‑4‑pound piece. It stresses using a reliable...
The Best Tiramisu In London
Country & Town House has compiled a comprehensive guide to the best tiramisu spots across London, highlighting more than 20 restaurants, cafés and hotels that serve standout versions of the classic Italian dessert. The list ranges from upscale Michelin‑starred venues...
Baltimore Mushroom Farm Turns Former Office Into Specialty Fungi Operation for Top Restaurants
Falls Road Mushroom Company transformed a vacant Hampden office into a high‑tech mushroom farm, producing lion’s‑mane, king oyster and other specialty fungi. Owner Jonathan Manekin left a two‑decade real‑estate career to run the operation, using controlled‑environment tents, fans and spinning...
Charmoula
Renowned chef and author Anissa Helou has shared her quick‑prep Moroccan charmoula sauce, a herb‑rich blend of cilantro, garlic, lemon, olive oil, and warm spices. The recipe, featured in a Food & Wine test kitchen article, highlights charmoula’s dual role...
"Strawberry Shortcake Fluff" Is the 10-Minute, No-Bake Dessert of Spring
Patty Catalano’s "Strawberry Shortcake Fluff" is a no‑bake, 10‑minute dessert that captures the classic flavors of strawberry shortcake in a spoonable, marshmallow‑light mousse. The recipe combines cold heavy cream, marshmallow crème, fresh strawberries and torn mini sponge cakes, delivering a...
Italian Cuisine Becomes World’s First to Be Awarded UNESCO Status
Italy’s national cuisine has become the world’s first entire gastronomic tradition to receive UNESCO intangible cultural heritage status, a designation confirmed by Prime Minister Giorgia Meloni. The three‑year campaign led by the Agriculture Ministry aims to protect Italy’s food culture from...
A Guide To Gordon Ramsay’s Restaurants
Gordon Ramsay’s restaurant group has grown to roughly 100 venues worldwide, including over 30 in the UK. The portfolio spans high‑end Michelin‑starred establishments, such as the three‑star Restaurant Gordon Ramsay, to casual concepts like Lucky Cat, Bread Street Kitchen, and a...
International Salon Culinaire Reveals 2026 Best in Class Winners
The International Salon Culinaire unveiled its 2026 Best in Class winners during Food, Drink & Hospitality Week at Excel London. The three‑day event featured live theatre, static displays, skills challenges and introduced a new street‑food competition where chefs cooked from...
Chicago Has The Only Michelin-Starred Brewery In The World
Chicago’s Moody Tongue has become the world’s only brewery to earn a Michelin star, thanks to its upscale Dining Room concept that pairs a twelve‑course seasonal tasting menu with house‑crafted beers. The 28‑seat venue, located above the taproom, showcases chef‑brewmaster...
A Tribal Bison Program Rooted in Resilience
Ute Bison Meat Company was created in 2015 to address an overpopulated tribal bison herd that was straying onto public lands. Led by COO AJ Kanip, the tribe built infrastructure, navigated federal regulations, and launched a tribally owned bison meat...
Meet the Swiss Founder Building Robots that Make Crêpes
Swiss startup Maus Robotics, founded by 28‑year‑old Robert Hennig, has built an automated crêpe‑making robot that can serve a fresh crepe every 90 seconds. The prototype, developed during Hennig’s EPFL PhD, costs roughly $5,400–$6,500 in hardware and uses a patented...
Pork Tenderloin in Green Pipián Simmer Sauce
Ellie Krieger, a cookbook author and registered dietitian, unveiled a green pipián simmer sauce that blends roasted tomatillos, poblano pepper, pumpkin seeds, and cilantro. The recipe produces a double batch—about 3.5 cups—ideal for refrigeration or freezing, and is designed to...
The Death of the Social Dining Table
The article argues that India’s rise in dual‑income, nuclear households is dismantling the traditional home‑hosting model, where women performed invisible kitchen labor. As women entered the workforce, dining out became a way to reclaim social presence, shifting impression management from...
Japanese Fermentation Wisdom for Gentle, Effective Cleansing
Rice bran, long celebrated in Japan’s nukazuke fermentation, is rich in γ‑oryzanol, vitamins and ceramides. Leveraging this heritage, a proprietary micronisation process creates a smooth rice‑bran base that is then fermented with Lactobacillus plantarum for 18‑24 hours. The resulting Rice...
A Season of Flavor, Spirit, and Celebration in Antigua and Barbuda
Antigua and Barbuda’s May Culinary Month is gaining momentum as a flagship food‑tourism event, spotlighting traditional dishes like funji and ducana while emphasizing the island’s warm hospitality. The celebration feeds into a broader cultural calendar that peaks with the high‑energy...
Michael Symon's Easy Grilling Tip That Gives Vegetables Picture-Perfect Char
Celebrity chef Michael Symon stresses that a properly heated grill is essential for achieving restaurant‑quality char on vegetables. He recommends a two‑zone setup—one side searing hot, the other essentially off—to finish cooking without burning. Adding a high‑smoke‑point oil prevents sticking,...
Hoisin Barbecue Sauce
Steven Raichlen’s Hoisin Barbecue Sauce recipe adapts the Chinese condiment into a quick, 10‑minute grill sauce that balances sweet, salty and umami flavors. The sauce combines hoisin, soy, sake (or dry sherry), ketchup and rice vinegar, then finishes with sesame...
As NYC Food Halls Go Bust, One Food Court Is Booming
Tangram’s second‑floor food hall in Flushing has become a bustling night‑market‑style destination, attracting Gen‑Z Asian‑American diners and families with Instagram‑ready dishes. While many New York food halls have shuttered due to post‑pandemic foot‑traffic drops, Tangram thrives by mimicking Asian mall concepts,...
The Tomato Swap That Makes BLTs Taste Like $20 Cafe Sandwiches
A tomato jam made from simmered tomatoes, honey, and spices offers a sweet‑spicy spread that keeps BLTs moist without sogginess. The jam can be stored for up to two weeks, letting home cooks replace out‑of‑season fresh tomatoes. Adding the jam—alone...
How Gordon Ramsay's Love For In-N-Out Shaped His Vegas Burger Joint
Gordon Ramsay credits California’s In‑N‑Out Burger for inspiring his Las Vegas‑based Gordon Ramsay Burger. After nine months of experimenting with chuck‑rib blends, he introduced a Devonshire butter‑basting technique to elevate flavor. The chef says the goal was to capture the addictive...
The Very Best Wine Pairings for Steak and Fine Cuts of Meat
Liverpool Street Chophouse, led by chef Mike Reid, showcases expert wine pairings for premium beef cuts. Reid recommends light Pinot Noir for tender fillet, robust Cabernet Sauvignon for sirloin, and fruit‑forward Malbec or Shiraz for rump. Cooking method also dictates...
Daniella Senior Champions Cuban Hospitality with Growing Colada Shop Concept
Daniella Senior launched Colada Shop a decade ago as a Cuban‑inspired all‑day café that shifts from coffee to rum‑based cocktails across dayparts. The concept now spans seven locations, including a spot at Reagan National Airport, and is bolstered by a...
Mary Nguyen’s Quest to Make Chef-Driven Food Accessible Has Resonated Through Olive & Finch
Mary Nguyen, a former commodities trader, founded Olive & Finch in 2013, now operating nine locations with plans to add four more this year. The chef‑driven "fine‑casual" chain keeps every dish at $20 or less through a centralized production hub,...
One-Pan Marry Me Salmon Cooks in Just 20 Minutes
The Kitchn’s editor‑in‑chief introduced a pescatarian spin on the viral Marry Me Chicken, swapping the poultry for pan‑seared salmon. The dish cooks in a single 12‑inch skillet, combining a sun‑dried tomato‑cream sauce with fresh basil for a bright finish. It...
Inside Rounton Coffee: ‘Getting Beans to Britain Is Anything but Easy’
Rounton Coffee, a Yorkshire‑based roaster, captured eight Great Taste awards last year while sourcing beans from eight countries, from classic origins like Colombia to unconventional ones such as China and Yemen. Founder David Beattie makes bi‑annual trips to coffee farms,...
The Most Underrated Food City On The East Coast, According To Andrew Zimmern
Celebrity chef Andrew Zimmern named Raleigh‑Durham the East Coast’s most underrated food city, highlighting its vibrant, chef‑driven scene. The twin‑city metro boasts 13 award‑winning or James Beard semifinalist restaurants despite a population under 824,000. Zimmern singled out self‑taught chef Ashley...
Hyped Bakery Jolene to Open First Central London Location
Jolene, the cult‑favorite north London bakery, is launching its first central London outpost in Soho on April 23. The new shop occupies the Aries flagship store on Bridle Lane, taking over the former in‑house coffee bar. Open daily from 8 am...
The Old-School Irish Upgrade That Banishes Bland Mashed Potatoes
Colcannon, a traditional Irish mash, blends potatoes with butter, kale, cabbage and green onions, delivering a richer flavor and texture than standard mashed potatoes. The dish dates back to 17th‑century Ireland, where butter was melted over the mash for a...
Fairmont Pacific Rim Welcomes New Executive Pastry Chef
Fairmont Pacific Rim in Vancouver has hired Chad Yamagata as its new executive pastry chef, bringing over 20 years of luxury hotel pastry experience. Yamagata previously owned SEE WHY Patisserie in Seoul and collaborated with high‑end fashion brands such as...
Brasserie Zedel Has a Rival in New London Restaurant Offering Three (Amazing) Courses for £30
Jeremy King, famed restaurateur behind Brasserie Zedel, has launched Romano’s on the Strand, offering a three‑course set menu for £24.95‑£29.75. The new venue mirrors Zedel’s affordable‑luxury concept but delivers stronger British‑centric dishes, including a heritage courgette tart, pork faggots and...
The Old-School Breakfast Pudding Your Grandma Probably Ate
Cornmeal pudding, a simple porridge‑like breakfast, was a common staple for cash‑strapped families during the Great Depression. Cooked in milk or water and sweetened with sugar, honey, or molasses, it offered a cheap, filling, and versatile meal. The dish could...
This Central London Hotel Is Launching an ‘Afternoon Cheese’ Experience
London’s Covent Garden Hotel is debuting an "Afternoon Cheese" experience at its Brassiere Max bar starting May 1. The menu, created with local cheese specialist Neal’s Yard Dairy, swaps traditional sweet tea treats for British cheese‑centric dishes such as cheddar scones...
The Restaurant Inside L.A.'s Best New Food Hall Is a Triumph. It Could Be a Revelation
Rose Previte’s Maydan Market opens in West Adams as a 10,000‑square‑foot food hall featuring seven casual vendors and a full‑service restaurant, Maydan L.A. The restaurant centers around a $95‑per‑person family‑style tawleh menu that showcases Eastern Mediterranean and North African dishes,...
These Are the 10 Best Dishes at Maydan Market, L.A.'s Definitive New Food 'Collective'
Rose Previte’s Maydan Market opened in October as a 10,000‑sq‑ft collective dining hub in West Adams, pairing her sit‑down restaurant with six distinct vendor counters and a rotating pop‑up space. The market uses QR‑code ordering to let guests mix and...