Nevin Martell | Food Newsfeed
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Nevin Martell

Going Whole Hog

The two halves of an Ossabaw Island hog are splayed across the wooden kitchen counter of Arlington, Virginia’s Green Pig Bistro. Chef-owner Scot Harlan looks over the American heritage breed pig and breaks it down verbally.

Quinoa: The Mother Grain

What’s InsidePrep TipsQuinoa in the KitchenQuinoa Burritos Are The New HamburgerSuggested ReadingAs you would guess from the name, the newly opened Protein Bar in Washington, D.C., is all about the protein.

Chefs, Restaurants Embrace Raw Foods Trend

The first dish that appears is a single spring pea gnocchi dumpling perched in a Japanese soup spoon with a little cloud of horseradish foam. Next out are fried green tomatoes dressed up with black olive crackers and a pistachio dill pesto.

Market to Table

What’s InsideA growing interest from consumers about sourcingFreshly plucked mushrooms are a favoriteKnowing the face of your farmerTips for Farmers Market First-TimersMost chefs have to drive – or at least walk – to get to a farmers market.

20 Hottest New Restaurants

From the North to the South and from sea to shining sea, we scoured the country for the hottest new independent restaurants. This list highlights a wide range of establishments, including casual concepts and fancy fine-dining hot spots, single-item formats and intricate tasting menus, and big-city ventures alongside small-town endeavors.

Recipes for Success

Best Culinary Practices for 2012It’s been a year filled with farm-to-table concepts, gourmet burgers, offal galore, pop-up restaurants, French macarons, meatballs, and every kind of food truck imaginable.

Top Menu Tips of 2012

1. Give chefs autonomyHaving a concept for your chain doesn’t mean that the cuisine has to be set in stone. “We just say no to cookie cutter,” says Ty Neal, CEO of Matchbox Food Group.

Your Guide to Groupon

To Groupon or not Groupon, that is the question many restaurateurs are asking themselves these days. Since the online coupon company offered its first daily deal in November 2008, it has become a bona fide phenomenon.

Raising The Steaks

There’s a sizzle in the air these days. Steakhouses are stealing the spotlight with fired-up earnings reports, expansions and hot new menu items that are stoking consumer appetites. They’re even taking over reality television as chefs compete on the current season of Gordon Ramsay’s “Hell’s Kitchen” to win the head chef position at BLT Steak.

What’s In A Name: Fish You May Not Know

Diners are used to seeing dishes like grilled tuna, poached salmon and pan–roasted Chilean sea bass on menus. But offerings like kaku ceviche, sautéed barramundi and sablefish confit usually send patrons scrambling to their smartphones to do a quick Google search.