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.
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.
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.
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’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.
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.
Firebirds Wood Fired Grill, known for its boldly flavored, classic American menu in an inviting, fire-centric atmosphere, has introduced its Winter Features menu, featuring rich and savory menu items perfect for warming up on cold, wintry days.
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.
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.
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.
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.