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Mandy Ellis

6 Ingredients Chefs are Obsessed With Right Now

Whether it’s a rediscovered Italian fish sauce, plankton in a powder, or favored produce used in new ways, these ingredients are adding unmistakable notes to dishes and chefs can’t get enough of them

6 Ways Chefs are Having Fun with Fermentation

Good things come to those who wait. Adding unmistakable acidity and sourness, chefs are using fermented ingredients to punch up dishes. Here are few ways chefs are breathing new life into this old technique.

6 Bold Techniques to Take Nachos Up a Notch

Chefs take nachos to new heights with ingredients that explore cultural angles, new proteins, high-class elements, and regional staples. Melding familiar comfort with unique takes, these dishes crunch through to the unexpected while maintaining delicious ooey-gooey-ness. Here are a few not-so-average nachos layered with ingenuity.

What's Trending in Fall Fruits

Meatier, heartier fall fruits are finding the spotlight on full-service restaurant menus this fall, transforming from dish accent to star. “The trend is lighter, healthier fall meals, like duck paired to sautéed persimmons,” says Maiki Le, executive chef at Los Angeles’ Upstairs 2.

6 Ways to Mac ’n Cheese

Beyond what mom made, chefs are transforming this creamy, gooey dish into something imaginative. Here are a few thought-provoking mac ingredients crafting comforting, cheesy bites. 1. ChocolateMixing in international influence, chef and owner of Boston’s The Lower Depths, Brian Poe, creates depth through Taza: a Massachusetts-made chocolate with Mexican ingredients.

What's New in Barbecue: Pitmasters Share Top Trends

Full-service barbecue menus balance long-established roots with creativity in an effort to honor history while also staying relevant. Plates still represent traditional methods, but pitmasters are experimenting with what can be smoked while attending to diners’ changing desires.

Why it Pays to Add Imported Meats on Your Menu

Imported meats and proteins mix flavor and excellence to elevate full-service dining beyond what’s available domestically. From dry-cured Italian charcuterie to grass-fed, pasture-raised Australian lamb, restaurants are experimenting with countries, cuts, and categories in search of high-quality products for modern discerning diners.

How Chefs Can Strike a Balance with Culturally Inspired Menus

Mingling comfort flavors with modernity, culturally inspired menus have the power to offer diners flashbacks to childhood and travel adventures, as well as fresh experiences. Today’s full-service restaurants with authentic cuisines are leaning into to this role, blending new trends with old roots to serve up authentic, yet approachable bites.

How to Energize Your Menu with Unique Food Mashups

Intriguing the tongue through balance of flavor and texture, food pairings are the simple yet sophisticated way full-service restaurants are pumping their menus up. Inventive mixing of salty, umami, sour, bitter, sweet, and spicy has allowed new and revamped flavor combinations to sprout on menus.

These Chefs are Spinning Comfort Classics Into Modern Hits

With a single bite, comfort foods bring back warm memories of dishes from our childhoods. This transportable quality is still reflected in full-service restaurants, but with a modern twist that fits the more sophisticated palates of modern-day diners.