Foxhills Invest £1.5m Into New Lomri Restaurant and Manor Lounge and Bar
Foxhills Club and Resort is investing roughly $1.9 million to launch Lomri restaurant and revamp the Manor Lounge and Bar on 2 April. The Indian‑British concept will be headed by chef Achal Aggarwal and seats 80 guests across varied dining settings. Over 300 hospitality professionals, including a dedicated 22‑person food‑and‑beverage team, will operate the two venues. The openings complement a broader multi‑million‑pound resort upgrade that added new courts and a family leisure pavilion.
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The First US Restaurant Where Women Could Dine Freely Without Men
Delmonico’s, founded in 1837, staged the United States’ first public luncheon exclusively for women on April 20, 1868. Journalist Jane Cunningham Croly organized the event after women were barred from a men‑only press dinner honoring Charles Dickens. The gathering, held...
After Cultivated Meat, Mississippi Becomes First US State to Ban Cell-Cultured Dairy
Mississippi enacted the nation’s first ban on cultivated dairy products, effective July 1, with violations punishable by fines up to $10,000 and possible license suspension. Governor Tate Reeves allowed the bill to become law without signing it. The legislation targets cell‑based...
Salmon, Kimchi and Corn Quesadillas
A salmon, kimchi and corn quesadilla recipe blends Korean gochujang with classic Mexican fare, delivering a high‑protein, low‑fat dish. The preparation uses an 8‑ounce salmon fillet, mozzarella, corn, kimchi, and a yogurt‑based sauce, yielding four servings at roughly 420 calories...
Matzo Brei Brunch and Charoset Ice-Cream: Monday Morning Cooking Club’s Modern Passover Recipes
Monday Morning Cooking Club, a nonprofit Jewish culinary collective, released three modern Passover recipes that reinterpret classic dishes. The leek and mushroom matzo brei adds savory vegetables and feta to the traditional egg‑matzo combo, while the one‑pot roasted fish with...
South America Meets Lebanon at This Fire-Driven Double Bay Restaurant
Ana, a new Double Bay restaurant, fuses Lebanese heritage with South American influences through a fire‑forward menu curated by culinary director Esmeralda Perez. The venue showcases charcoal‑grilled seafood, tacos, and steak alongside a curated drinks list featuring tequila‑based cocktails. Prices...
Why Cab Franc Was the Star of Napa Valley’s Top Wine Auction This Year
At the Premiere Napa Valley 2026 barrel auction, Cabernet Franc fetched a higher average price per bottle than the region’s flagship Cabernet Sauvignon. Cab Franc averaged $207 per bottle versus $189 for Cabernet Sauvignon, despite representing only 13 of the...
Doing Dumb Stuff as a College Kid
An anonymous college student posted photos of their first crawfish boil, celebrating the experience alongside a cigar and curiosity about Louisiana whiskey. The post highlights the growing popularity of Southern seafood traditions among younger demographics, especially in campus social settings....
Seitan, Reconsidered: An Old Ingredient Finds New Relevance
Blackbird Foods, founded in 2020, is preparing to launch what it calls the first truly organic seitan for the U.S. market, expanding its chef‑driven, plant‑based platform. The company’s original restaurant‑grade seitan proved that texture and flavor win over flexitarians, not...
The "Cheaper Than a Rack" Lamb Cut I Always Cook for Easter
Chef Danny Palumbo highlights lamb loin chops as an affordable, flavorful Easter staple. He notes the cut’s unique anatomy—lean tenderloin on one side and fatty loin on the other—delivers buttery texture in minutes. At roughly $7 per pound, the 1.5‑lb...
Seattle’s Restaurant Reality: Navigating High Costs & Complex Regulations While Unlocking Real Opportunity
Seattle’s restaurant operators face soaring labor costs, now over 40% of expenses, and a maze of regulations that delay permits and increase overhead. Proposed state taxes, including a $600 per employee healthcare surcharge, threaten small LLCs already operating on razor‑thin...
The Best Meatloaf Addition For A Savory Dish With A Subtly Sweet Taste
Food Network champion Erica Blaire Roby recommends shredding one to two apples into every two pounds of ground meat for meatloaf. The grated apples provide a subtle, natural sweetness and moisture that blend seamlessly without an overt apple flavor. This...
The Delicious Cheese You’ll Find In Every Italian Kitchen (No It’s Not Mozzarella or Parm)
BelGioioso’s Crescenza‑Stracchino, a spreadable Italian cheese, is reviewed by food writer Mackenzie Filson. The cheese blends the richness of burrata with a tangy cream‑cheese note and retails for $6.09 per 8‑oz package. Filson recommends it on flatbread with anchovies or...
Prime Rib Experts Swear By This Reheating Method For The Best Bite Of Your Life
Prime rib loses its prized medium‑rare texture when reheated, but a wood‑pellet grill can restore it. Experts recommend setting the grill to 225 °F and using a probe thermometer to bring the interior to 120‑135 °F without overcooking. If a pellet grill...
Plant-Based Cookery Classes 'Bring People Together'
Joyfull Greens, a plant‑based cookery school, launched free monthly cooking classes at Godalming's Denningberg Centre, funded by Waverley Borough Council. The sessions target residents facing food‑access barriers, such as low‑income households, single parents, and carers. Participants recently prepared a Gambian...
How The Animal Style Burger At In-N-Out Was Actually Invented Will Make You Laugh
In‑N‑Out’s famed Animal Style burger originated from a spontaneous custom order by a regular customer who repeatedly asked for a manager’s personalized creation. Manager Theo Roberts, to streamline the request, coined the term “Animal Style,” which quickly caught on among...
Spicy Baked Tteokbokki With Burrata Recipe
Julie Kinnaird’s spicy baked tteokbokki with burrata blends chewy Korean rice cakes, gochujang‑based sauce, and creamy Italian burrata in a one‑hour, oven‑finished dish that serves four. The recipe calls for soaking 24 oz of tteok, sautéing aromatics, simmering with broth, then...
This Quaint US City Has 6 Michelin-Recognized Restaurants Within Walking Distance Of One Another
Healdsburg, California – a town of just over 11,000 residents – boasts six Michelin‑recognized restaurants, the highest per‑capita concentration of any major city. All six venues sit within a compact downtown area, allowing diners to walk from one to another....
Diners Crave Luxury and Exclusivity From New York’s Restaurants
New York’s fine‑dining landscape has shifted toward experiential, high‑priced omakase and tasting‑menu concepts, with standalone omakase counters expanding from about 30 a decade ago to roughly 180 today and prices reaching $500 per guest. Restaurants such as Noksu and Jean‑Georges...
How to Get the Toughest Restaurant Reservations in New York
The guide outlines how to secure reservations at New York’s most coveted restaurants, detailing each venue’s reservation drop schedule, walk‑in policies, signature dishes, and insider tips. Most high‑demand spots release tables two weeks in advance at midnight, while a few...
The Philippines Loves Jollibee. Overseas Filipinos Love It Even More
Jollibee has become a cultural anchor for the Filipino diaspora, offering familiar comfort food that bridges home and abroad. The chain now runs over 1,600 stores in 17 countries, including more than 80 locations in the United States. Brand Finance...
India Restoring a Centuries-Old Royal Kitchen that Never Stopped Serving Food
A team of workers is restoring the 1837 Shahi Bawarchikhana, the royal kitchen of the former Awadh kingdom in Lucknow, using traditional lime‑based mortar and historic lakhauri bricks. The kitchen, still operational, serves thousands of meals during Ramadan and Muharram,...
Forget Vegetable Oil: Use This Fat To Season Your Cast-Iron Skillet
The Daily Meal recommends using bacon grease instead of vegetable oil to season cast‑iron skillets, highlighting its 325 °F smoke point and umami‑rich coating. The process involves melting, filtering, and applying a thin layer of the fat, then baking the pan...
Why 1980s Meals Were Always Garnished With Parsley
In the 1980s, curly‑parsley sprigs became a ubiquitous garnish across American restaurants, rooted in a legacy that began with meat‑packing and wholesale suppliers. The herb offered a low‑cost visual cue of sophistication, signaling upscale dining without adding flavor. As frozen‑food...
My Homemade Vegan Pizza Is So Good, It Made Me Reconsider Dairy
The article shares a straightforward homemade vegan pizza recipe that relies on a basic plant‑based dough, simple sauce, vegetables, and shredded vegan cheese. Detailed steps cover dough preparation, topping assembly, baking at 475 °F, and storage tips for leftovers. The author...
This Unusual Omelet Ingredient Was A Hit 100 Years Ago
During the early 1920s, American home cooks embraced jelly‑filled omelets, a sweet‑savory dish born from the era’s economic hardship and the widespread availability of grape jam, which had been rationed during World I. The simple combination of eggs, butter and jelly...
How to Cook Lamb Like a Michelin-Starred Chef
London’s Fallow restaurant, founded by chefs Jack Croft and Will Murray, has released a step‑by‑step YouTube tutorial for braised lamb shank inspired by Michelin‑starred dining. The recipe emphasizes a 24‑hour brine, searing, roasting a mirepoix with lamb bones and fat,...
The One Type Of Bread You Should Never Order At A Jewish Deli, According To Katz's
Katz's Delicatessen, New York’s most iconic Jewish deli, only serves rye and club breads, explicitly discouraging white‑bread orders. Staff warn that requesting white bread invites mockery because it cannot support the deli’s massive, juicy pastrami piles. The bakery choices stem...
The Old-Fashioned Steak Recipe I Can't Get Enough Of
The Kitchn food editor Andrea Rivera Wawrzyn shares her favorite take on the classic Steak Diane, a pan‑seared steak finished with a rich mushroom‑shallot sauce deglazed with brandy and finished with cream. The recipe stresses flattening the steak, building flavor...
The Overlooked Pantry Staples Martha Stewart Adds Expiration Dates To
Martha Stewart recommends labeling every spice jar with either the purchase date or an estimated expiration date to keep flavor at its peak. Ground spices such as garlic powder remain aromatic for roughly three to six months, while whole seasonings...
Pinoys Craving for Crispier, More Flavorful French Fries
Filipino demand for French fries is accelerating, driven by a growing appetite for crisp, high‑quality fries and adventurous flavors. Imports rose 3.6% last year to roughly $235 million, making the Philippines the world’s 13th largest fry importer. Lamb Weston is positioning...
This Italian Cooking Show Has Aired For Over 30 Years - And It's Not On Food Network
Mary Ann Esposito’s "Ciao Italia" has aired on PBS for over three decades, making it America’s longest‑running cooking series. The show delivers complete, regionally focused Italian recipes in 30‑minute episodes, emphasizing dishes rarely seen on mainstream food channels. Esposito, a...
Jamie Oliver's Unexpected Topping Takes Pork Burgers To The Next Level
Celebrity chef Jamie Oliver unveiled a pork‑burger recipe that crowns the patty with paper‑thin pear slices, salad greens, olive oil, and crumbled blue cheese. The Instagram Reel highlights the sweet‑savory balance, urging diners to load the burger with the pear...
Meet The Matchatini Cocktail: Espresso Martini's Earthy Younger Cousin
The matchatini is a new cocktail that swaps the espresso martini’s coffee base for ceremonial‑grade matcha, creating an earthy, herbaceous profile. It combines whisked matcha, vodka, and a complementary liqueur—often white chocolate, triple sec, or amaretto—then shakes with ice and...
The Audrey Hepburn-Approved Way To Upgrade Vanilla Ice Cream
Audrey Hepburn’s favorite indulgence was a simple scoop of vanilla ice cream drizzled with maple syrup, a dessert she enjoyed for its elegance and modesty. The article advises choosing between dark, robust or light, delicate maple syrup, chilling the serving...
Give Savory Yogurt a Chance
Raita, a spiced, savory yogurt from South Asia, is highlighted as a flavorful alternative to the sweet yogurts dominating the U.S. market. The article traces its Ayurvedic roots, describes its taste profile, and notes the slow but growing interest in...
The Key Ingredient That Makes Florida's Tarpon Springs Greek Salad Unique
Tarpon Springs, Florida, is home to a distinctive Greek salad that tucks a generous layer of creamy potato salad beneath traditional Mediterranean greens. The recipe was created by Greek‑American chef Louis Pappas in the 1920s after he first added the potato...
31 Comfort Food Recipes That Bring The Nostalgia
The article curates 31 classic comfort‑food recipes ranging from mac and cheese to apple cobbler, emphasizing simple preparation and nostalgic appeal. It highlights dishes that require minimal ingredients and time, making them accessible for home cooks seeking warmth on chilly days. Each...
These Creamy Potatoes Are My New All-Time Favorite Side Dish
Chef‑tested creamy garlic Parmesan potatoes offer a quick, one‑skillet side that serves four. The recipe uses baby potatoes, heavy cream, Parmesan, and garlic to create a rich, crispy‑on‑the‑outside, tender interior without an oven. It pairs well with steak, holiday roasts,...
The Biggest Names in Fine Dining Now Have Rock-Star Residencies
World‑renowned chef Grant Achatz is bringing his Chicago flagship Alinea to the Bellagio for a six‑week residency, joining a growing list of fine‑dining pop‑ups that resemble rock‑star concert residencies. Priced at $595 per guest before wine, the Alinea × Bellagio experience rivals...
Taste the Mediterranean Sea at This New London Restaurant
Greek chef Christos Fotos expands his Jul’s brand from Ibiza to London, opening a flagship restaurant in St James’s. The venue, designed by Athens‑based ArcSet, marries the building’s historic architecture with Mediterranean stone, plaster and wood finishes. The menu balances Greek...
How St-Germain And The Hugo Spritz Became The Unofficial Drinks Of Après Ski
St‑Germain elderflower liqueur has become the core ingredient of the Hugo Spritz, now the de‑facto après‑ski cocktail across the French Alps and increasingly in U.S. ski resorts. The drink, invented in 2005 and revamped with St‑Germain in 2007, blends Prosecco,...
25 Years in and Coachella's Food Lineup Is Bigger than Ever. Here Are the Spots to Hit.
Coachella celebrates its 25th anniversary with a food program that now features more than 75 vendors, ranging from casual street‑food stalls to high‑end experiences like Nobu’s reservation‑only omakase counter. VIP ticket holders gain access to exclusive dining events, including family‑style...
Here's What Likely Put Michael Symon On Food Network's Radar
Michael Symon’s rise on Food Network stems from early culinary honors, notably being named a Best New Chef by Food & Wine in 1998 and winning a James Beard Award for Lola Bistro in 2009. His 2008 victory on *The Next...
The Four Crucial Elements Of Good Coffee, According To Starbucks
Starbucks outlined four essential elements for brewing good coffee: coffee‑to‑water ratio, grind size, water quality, and bean freshness. The company recommends a "golden" ratio of about two tablespoons per six ounces of water and matching grind size to the brewing...
What’s Behind the Cottage Cheese Craze?
Cottage cheese has resurfaced on social media as a go‑to protein source, praised for its high casein content, low calorie count, and culinary flexibility. Dietitians confirm it delivers about seven grams of protein per quarter cup, along with calcium, potassium,...
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Dining Out Is Getting Pricier — Here Are the 5 Cities Where It Costs the Most (and Least)
Yelp’s latest data shows that New York City, San Francisco, Miami, Los Angeles and Boston have the highest share of ultra‑expensive restaurants (four dollar signs), while Detroit, Dallas, Houston, Atlanta and Minneapolis dominate the low‑price segment ($). The premium tier includes venues such...
Alton Brown's Go-To Spot To Order Steak In Atlanta
Celebrity chef Alton Brown, an Atlanta native, names Blue Ridge Grill in Buckhead as his go‑to steakhouse. The upscale New‑American restaurant, operating since 1994, serves classic cuts like filet mignon and Japanese A5 wagyu alongside Southern sides. Brown also champions...
America's Oldest Italian Restaurant Has Been Serving San Francisco For 140 Years
Fior D'Italia, founded on May 1 1886, is America’s oldest Italian restaurant and is approaching its 140th anniversary. The San Francisco institution has survived an 1893 fire, the 1906 earthquake, a 2012 financial shutdown, and reopened under chef Gianni Audieri. Its menu blends classic...
A Saitama Sake Brewery Embraces a Little-Known Rice Variety
A boutique sake brewery in Kumagaya, Saitama, has begun using a little‑known shuzō kōteki‑mai rice variety for its premium line. While Japan registers roughly 1,000 table‑rice strains, only about 100 are classified as ideal brewing rice, featuring larger grains with higher...