Word: menus
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United around the world by our affection for pumpkin pie, our commitment to long sit-down dinners, and our appreciation of well-designed menus...
...with most food trends, the innovators of the canning renaissance are professional chefs whose goal is to feature local produce on their menus, even when they're out of season. At the acclaimed Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners...
While students scrutinized the free ice cream options at J.P. Licks yesterday, restaurants in Boston were examining their menus, working to comply with the city-wide ban on trans fats that went into effect on Saturday—a path that the Cambridge city government has been considering for well over a year too. Trans fats, typically found in foods like Oreos, doughnuts, and French fries, can no longer be used in food establishments in Boston. Nearly 6,000 restaurants are affected and face up to $1,000 in fines if they disobey, according to the Boston Globe...
...sample Fukumitsuya sake, including several varieties that will stand up well to the rich sauces of celebrity chef Dominique Bouchet, who owns the eatery. In the U.S., where imports of the rice-based spirit have doubled over the past five years, premium sakes now appear alongside wine on drinks menus at high-end restaurants like New York City's wd-50. "Over the past five years, foreigners have really begun to appreciate sake," says Matsutaro Fukumitsu, the 13th generation of his family to produce Fukumitsuya alcohol. "Japanese food is seen as healthy, and sake has ridden that trend...
Over the last few years, French restaurants have come to be seen as outmoded in London. In the face of competition from homegrown chefs, as well as from hip designer diners and their modern international menus, cuisine from across the Channel has not fared so well. But some big names and openings in recent months have started to win back lost ground, and a renewed appreciation for French cuisine is slowly getting under...