Juliet Izon | Food Newsfeed
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Juliet Izon

How Daphne Cheng’s Vegan Dishes Satisfy Carnivores

In recent years, especially in larger cities, a vegan renaissance has taken hold. Vegetables, grains, and legumes are taking center stage in dishes instead of meat-like substitutes. The emphasis for this new veganism is on whole-food eating, as opposed to making a processed soy product masquerade as a chicken cutlet.

Chefs Talk What Michelin Really Means for Business

The on-sale dates for the 2019 Michelin guides are promoted on its website as breathlessly as a World Series game. “Mark your calendars,” the page proclaims, while underneath is a grid mapping the announcement dates for each of the four U.

Restaurateur Meherwan Irani is a Multi-Market Maven

For restaurateur Meherwan Irani, the saying, “Necessity is the mother of invention,” was never more true in his life than as a newly immigrated grad student in Columbia, South Carolina, in the early 1990s.

For Joseph and Jenna Cuccia, it's Small Plates and Big Dreams

Lodi, New Jersey, a small borough squeezed in between Hackensack and Garfield, is not exactly known as a hotbed of culinary invention. Diners tend to prefer cuisines with which they’re familiar; you don’t have to walk far to find any number of Italian spots.

Expanding a Concept with an Urban Garden

Farm-to-table is certainly one of the buzziest restaurant concepts of the last decade, but Kevin Hermann, executive chef at The Porch’s Siena location in Upper St. Clair, Pennsylvania, wasn’t content to just employ the locavore moniker.

Study Soul Food at Ida B’s Table

For Chef David Thomas, food and family are inextricable. Growing up in suburban Maryland, he and his parents would decamp to his grandmother’s farm every weekend, a 13-acre spread in nearby Howard County, complete with chickens and pear trees.