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Restaurants Are Courting Solo Diners With Perks Like Free Champagne and Custom Puzzles
Solo dining is surging, especially among Gen Z, with a 32% year‑over‑year increase. Restaurants are redesigning the solo experience by offering complimentary journals, puzzles, interactive cocktail wheels, and single‑portion menu items. Many venues also treat single guests to free champagne, desserts, or amuse‑bouches to foster a welcoming atmosphere. The trend is turning solo diners into loyal, repeat customers who promote the brand.
Chef Gabriel Kreuther Is Embracing Wood-Fired Cooking at Saverne, His New NYC Brasserie
Chef Gabriel Kreuther launched Saverne, a 5,000‑square‑foot brasserie in Hudson Yards, on March 2. The restaurant features an open kitchen centered on wood‑fired grills using oak, cherry and apple wood. While retaining the precise technique and sourcing of his two‑Michelin‑starred eponymous...
For The Most Scrumptious Deviled Eggs, Smoke Them In Your Grill First
The article introduces a simple technique to elevate classic deviled eggs by briefly smoking them before assembly. By setting a smoker—or a makeshift one in a charcoal grill—to about 180 °F and exposing pre‑boiled eggs to wood smoke for roughly thirty...
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Seafood-and-Seaweed Chowder
Chef JP McMahon introduces an Irish‑style seafood and seaweed chowder that blends dry hard cider, kelp, and shellfish. The recipe, detailed in Food & Wine, highlights dried kelp or kombu for a salty umami base and incorporates pollock or cod,...
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My Secret to Crispy Chicken Thighs Isn’t a Technique — It’s a Pantry Staple
Food & Wine reveals that a simple rub of kosher salt and baking powder dramatically improves the crispness of oven‑roasted chicken thighs. In tests, a 3:1 salt‑to‑baking‑powder ratio, especially when combined with an overnight dry brine, produced skin that was...
For A Flavor-Packed Prime Rib, Use This Cooking Method (Not Your Oven)
Using a smoker instead of a conventional oven can transform prime rib with a deep, smoky profile while preserving its tenderness. The method recommends low‑and‑slow cooking, preferably with a charcoal‑dominant fuel mix to moderate smoke intensity, and wrapping in foil...
Celebrate St. Patrick's Day at L.A.'s Best Irish Pubs
The piece chronicles Los Angeles’ Irish‑pub lineage, beginning with Tom Bergin’s 1936 Old Horseshoe Tavern, later renamed and relocated. Bergin’s claims to have introduced Irish coffee to the United States and holds the city’s second‑oldest liquor license. Today the tradition has...
Rachel Roddy’s Recipe for Risotto in Bianco | A Kitchen in Rome
Rachel Roddy shares a minimalist white risotto that hinges on a rich broth made from frozen Parmigiano‑Reggiano and other grana‑type cheese rinds. The recipe outlines a step‑by‑step process, from simmering rinds with aromatics to ladling broth into toasted rice and...
Chicken Is Having a Moment as the High-Protein Craze Continues
The high‑protein trend is pushing chicken into the snack category, highlighted at Expo West where brands like Chomps and Juicybite launched chicken‑based sticks and heat‑and‑serve bites. Chomps’ new chicken sticks provide 12 g protein per 80‑calorie serving, outperforming its beef line,...
One Of North Carolina's Best Brunch Restaurants Is A Cute Raleigh Gem With Tasty New Orleans-Inspired Eats
Hummingbird, a downtown Raleigh brunch spot, infuses New Orleans Cajun flavors into classic Southern dishes, earning a 4.4‑star Google rating and Chowhound’s "Best Hole‑In‑The‑Wall Brunch Spot" in North Carolina. Chef Coleen Speaks, trained in Louisiana, curates menu items like peacemaker po’boys,...
Zha Jiang Mian (Noodles With Soybean Pork Belly Sauce)
Zha Jiang Mian, a classic Beijing noodle dish, relies on yellow soybean paste and sweet flour paste for its signature umami depth. The Saveur recipe serves four and guides readers through blanching sprouts, cooking thick wheat noodles, and simmering pork...
Bing Tanghulu (Candied Fruit Skewers)
Bing Tanghulu, a classic Beijing street treat, consists of fruit skewered and coated in a hard sugar shell. The Saveur recipe adapts the traditional hawthorn version to include strawberries, grapes, and mandarins, yielding 10–12 skewers in about 45 minutes. It...
Mian Cha (Millet Porridge With Sesame Paste)
Mian cha is a traditional Beijing breakfast porridge made from fine millet and corn flours, topped with a thick layer of toasted Chinese sesame paste and seeds. The recipe emphasizes using whole, toasted sesame seeds for a richer flavor and...
Yes, Chef: Destination-Dining Hero Mauro Colagreco at Capella Bangkok
Renowned chef Mauro Colagreco, three‑Michelin‑starred restaurateur behind Mirazur, has launched his first Southeast Asian outpost at Capella Bangkok. The new venue, a 45‑seat dining room, offers a seasonal tasting menu that fuses his Argentine‑Italian heritage with Thai terroir. Opening in March 2024,...
The Hidden Eastern European Deli In Atlanta That Has Fresh Pierogi
The Baltic Deli in Roswell, Georgia, serves fresh, made‑daily pierogi alongside a range of Eastern European dishes and grocery items. Its pierogi, offered in several fillings, are priced at $12.99 for a complete meal that includes sides and toppings. The...
Chef Kwame Onwuachi Is Betting On The Las Vegas Strip And On Afro-Caribbean Cuisine
Chef Kwame Onwuachi will open Maroon, an Afro‑Caribbean steakhouse, inside SAHARA Las Vegas in early 2026, marking one of the few Black‑led restaurants on the iconic Strip. The venue draws its name from historic Jamaican Maroons, linking the menu to...
The 4:30 Am Grind: How a Cotton-Field Startup Turned Into an Artisan Pizza Empire
Joe Carlucci transformed a COVID-era pizza food truck into Valentina’s Pizzeria & Wine Bar, now a 196‑seat, full‑service restaurant in Alabama. Starting with a 1,500‑sq‑ft space and 12 employees, the operation has grown to over 50 staff and a curated...
Three Michelin Starred Indian Food Is Coming to London with a New Mayfair Restaurant
Three‑Michelin‑starred Indian restaurant Trèsind is set to open in Mayfair, London, bringing a modernist take on Indian cuisine to the capital. The venue will launch with tasting‑only menus priced around £170 per guest, featuring avant‑garde dishes such as A5 wagyu...
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...
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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,...
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....
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...
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...
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...
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...
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...
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...
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...
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...
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,...
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...
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...
How To Make Your Own Farmer J Lunch
London’s fast‑casual favorite Farmer J has turned its on‑the‑go fieldtrays into a home‑cooking guide with the launch of *The Farmer’s Pantry* cookbook. Co‑written by founders Jonathan and Ali Recanati and Head of Food Nitai Shevach, the volume features more than...
Is This Off-The-Beaten Track Gastropub One Of The Best In Britain?
The Killingworth Castle in the Cotswolds has earned a spot among Britain’s top gastropubs, ranking 17th overall and featuring in the country’s top‑50 list. The venue recently promoted Rob Mason, formerly of Michelin‑starred Hampton Manor, to head chef, maintaining its...
My "Crispy Creamy" Sweet Potatoes Make This the Best Salad You'll Ever Eat
Ali’s February 2026 recipe showcases a kale salad elevated by crispy‑creamy sweet potatoes, aged cheddar, and a tangy lime vinaigrette. The dish balances nutrient‑dense kale and beta‑carotene‑rich sweet potatoes with protein‑packed cheese and healthy‑fat nuts. Detailed steps include par‑boiling, high‑heat roasting,...
The Supper Club Everyone Calls
Union, a five‑generation Wisconsin supper club, opens its phone lines each Monday before Thanksgiving for December reservations, sparking a massive call surge. In one hour, Cellcom recorded 26,000 attempts, and by night the number topped 200,000, filling 95% of the...
Chocolate Grown in Laboratories to Hit the Market This Year
Puratos, the Belgian bakery‑ingredients giant, will launch the first commercially viable laboratory‑grown chocolate in the United States by the end of 2026. The product is produced from cell‑cultured cocoa cells that replicate the flavor and composition of traditional beans without...
Expo West Brands Embrace ‘Sensemaxxing’ with Layered Textures, Bold Flavors and Playful Formats
At Natural Products Expo West 2026, the Specialty Food Association highlighted “sensemaxxing” as the year’s theme, showcasing foods that fuse bold flavors, layered textures and functional benefits. Brands like Kitchen & Love introduced bite‑size, reduced‑sugar baklava “Sweet Nests,” while Issei...
Wisecode Gives Brands a New Way to Claim They’re Non-UPF
Wisecode has introduced the Non‑UPF Shield verification program, a voluntary label that lets food and beverage brands certify products as non‑ultra‑processed. The service costs $200 per SKU annually, with a limited‑time discount offering one free SKU and three at half...
London’s Best Pub Will Soon Stop Serving One of the City’s Greatest Pizzas
Dough Hands’ pizza pop‑up at the Old Nun’s Head pub will close on April 25, ending its south‑London residency. The chef‑driven concept will remain active at the Spurstowe Arms in London Fields, where it operates seven days a week. The...
Eddie Huang’s New Baohaus Is Kind of a Blast
Eddie Huang has reopened Baohaus on St. Marks Place, reviving his early‑2000s Chinese‑Taiwanese street‑food concept. The new spot offers affordable stir‑fry dishes, a casual no‑reservation policy, and a hip‑hop‑filled atmosphere aimed at the nearby NYU crowd. While the signature baos...
These Stone Fruit Recipes Will Carry You Into Your Sweetest Spring Yet
As spring warms, stone fruit season arrives, bringing peaches, plums, apricots, cherries and nectarines to market. The article highlights their antioxidant and vitamin C content while presenting 16 fresh recipes—from grilled apricot puffs to a peach‑infused espresso martini—designed for al fresco dining...
The Futurist Cookbook (1930) Tried to Turn Italian Cuisine Into Modern Art
The Futurist Cookbook, released in 1932 by Italian poet‑theorist F.T. Marinetti, attempted to overturn traditional Italian cuisine through a manifesto that merged avant‑garde art, fascist rhetoric, and scientific kitchen techniques. It denounced staples such as pasta, called for abolishing knives...
Thomasina Miers’ Recipe for Stuffed Cabbage in White Wine and Escabeche, with Buttered Dill and Pea Rice | Sunday Best
Thomas Miers presents a sophisticated stuffed cabbage dish that wraps an Oaxacan‑style picadillo in blanched savoy leaves, finished with a white‑wine and jalapeño escabeche. The rolls are baked for twenty minutes and served alongside buttered dill pea rice, creating a...
Venice’s Cicchetti Renaissance: Where to Find the City’s Best Bar Snacks
Venice is experiencing a cicchetti renaissance as traditional wine bars reinvent the city’s beloved small plates. A wave of new osterie and revamped historic taverns are offering inventive twists on classic bites, drawing both locals and tourists. The trend is...
You Can Still Use Wilted Greens In Your Salad If You Take This Leaf-Saving Step
Chef Jason Stern reveals that a quick ice‑water bath can revive slightly wilted lettuce, romaine, and kale, restoring crispness in about five minutes. The method requires only cold water, a bowl, and a towel—no salad spinner needed. Stern also advises...
Coupette Corner Bistro & Bar
Coupette Corner Bistro & Bar opened this month inside the new Hannah St Hotel in Southbank, joining four other venues operated by The Mulberry Group. The bistro leans into the "good Australian hotel restaurant" trend, offering elevated casual fare built...
Take Fried Chicken From Good To Great With One Simple Swap
A simple ingredient swap—using sour cream instead of buttermilk—can transform ordinary fried chicken into a juicier, tangier dish. The thicker sour‑cream batter acts as both coating and marinate, locking in moisture and enhancing flavor. Home cooks can let the chicken...
11 Must-Visit Utah Restaurants Featured On Diners, Drive-Ins And Dives
Food Network’s *Diners, Drive‑Ins and Dives* has highlighted eleven Utah restaurants, ranging from Salvadoran pupuserías to Scandinavian cafés. The article details each venue, signature dishes, and the specific episodes they appeared in, noting awards and local acclaim. Many spots are...
This Mexican Staple Gets Its Flavor From A Confit-Style Technique
The article explains how Mexico’s iconic carnitas rely on a confit‑style cooking method, where pork is simmered in abundant lard to create a tender interior and crisp exterior. Originating in Quiroga, Michoacán, the traditional technique uses salted pork, aromatics, and...