Flavor | Food Newsfeed


5 Surprising Deep-Fried Dishes from Chefs

Fried foods have been shunned in recent years as consumers watch their waistlines and cholesterol levels. But even the healthiest consumer leaves a little room for indulgence. This month, in honor of the comfort foods people turn to when looking to keep warm, we take a look at some of the more creative dishes coming out of the fryer.

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.

Root Vegetables Enrich Hearty Comfort Dishes

Fresh vegetables aren’t always top of mind when thinking about hearty dishes best served in the chill of winter. But incorporating vegetables into dishes during this colder season can be just as easy as it is with the bounty of the summer.

One Ingredient Five Ways: Potatoes

Just in time for the cold-weather season, here’s a look at some innovative dishes using everyone’s favorite starchy comfort food: the humble potato.

The 20 Hottest Food Trends for 2018

The National Restaurant Association’s “What’s Hot” report is always one of the industry’s most anticipated precursors to the New Year.

Chef Thomas Kim's Seared Pork Belly Breakfast Bowl

This recipe, from Chef Thomas Kim at the Rabbit Hole, uses a heritage breed of Smithfield DURoC Pork Belly as the main component of a breakfast kimchi bowl. It combines authentic ethnic flavors, heritage breed meats, and is an easy breakfast option all in one.

BRIO Tuscan Grille Expands Bar Menu with New Bar Bites

BRIO Tuscan Grille’s Bar Bites menu will now feature four additional Bar Bites perfect for sharing with friends, family or coworkers. Guests can relax in BRIO’s welcoming bar area and indulge in refreshing cocktails, beer or wine, while sampling these new offerings.

Are China's Mixian Noodles the Next Ramen?

Simone Tong believes American consumers are ready to expand their Asian noodle horizons—and their vocabularies. While ramen has more or less become a household word—thanks not to the cheap packets that college students eat in mass quantity but to the rise of hip, Japanese-inspired noodle eateries in major cities—few are quite as familiar with mixian, a type of rice noodle popular in China’s Yunnan province.

Chef Kieron Hales Marries Fine Dining with Country Life

Like many chefs, Kieron Hales takes inspiration from the changing seasons. But Hales splits with his peers in other aspects of the dining experience—specifically, the location. Instead of turning out dishes in a trendy, urban restaurant, the chef hosts his operation at a 42-acre farm and special events venue about 20 minutes northwest of downtown Ann Arbor, Michigan.

IHOP Unveils New Decadent French Toast Flavors for a Limited Time

In celebration of Tuesday’s National French Toast Day, IHOP Restaurants is unveiling new Cheesecake Stuffed French Toast, a limited time lineup that pairs buttery, Brioche French Toast with creamy cheesecake and seasonally-inspired toppings available in three delectable flavors: OREO Cookies and Cream, Toffee Apple Cheesecake, and Strawberry Cheesecake.

HalfSmoke to Debut Weekend Brunch Service on Friday

Founder Andre McCain unveiled the new Weekend Brunch menu at HalfSmoke, located in the Shaw neighborhood of Washington, D.C. at 651 Florida Avenue, NW, 20001.  Fans of the popular U-Street gathering place can now look forward to an expanded menu that focuses on playful takes of brunch classics, cereals, and breakfast sides.

111 Ideas for Menu Innovation

Accessorize with sauces and sides:1. Savory yogurtCarl Jorgensen, director of thought leadership with Daymon, believes we’ll see savory yogurt take off in sandwich sauces and sides.2. Romesco SauceAn orange sauce made with roasted red peppers, romesco is gaining traction.