Seafood boils are a tradition in many area of the US, and each has its own preferred method and ingredients -- from Cajun-style shrimp and crawfish cooked in seasoned water to a Lowcountry boil featuring corn and andouille sausage. No matter what the style, these large-format meals are meant to be shared among friends and paired with a cold beer.
Florida-based Anthony's Coal Fired Pizza will expand into the Midwest this year, with eateries planned to open in four Chicago suburbs. The chain launched in 2000 and has grown to about 60 East Coast restaurants.
Frontera Foods, the packaged food company created by chef and restaurateur Rick Bayless, will debut a new frozen food line at supermarkets this summer. Conagra Brands acquired Frontera last year, and it may eventually expand the chef-driven brand into other categories.
American palates have grown more adventurous in recent years and consumers' list of favorite brands has evolved from burgers and pizza to include a growing number of ethnic flavors, according to an annual survey from Fishbowl. Social media, food TV and millennials' craving for new tastes are driving the trends, said Mike Lukianoff, chief analytics officer for Fishbowl.
The fast-casual restaurant scene in Austin, Texas, includes an array of innovative takes on traditional cuisines, from the Kimchi Fries at Chi'Lantro BBQ to the Filet Mignon Pho at PhoNatic. Food writer Sam Oches shares the 15 most buzzed-about concepts he discovered on his first visit to the city for SXSW this month.
A New Hampshire farm-to-table program gets students involved in planting, growing and selling fresh ingredients that become a part of school lunches. Students learned to tap raw maple sap from school trees and transform it into syrup, an activity that also taught them about science and math.
A Virginia pediatrician's practice includes a test kitchen where children and their parents can taste and prepare new foods. The doctor has also developed a nutrition curriculum, which has been implemented in local preschools.
New York City is embracing jianbing, a sort of crepe/omelet hybrid that is a common offering from street food vendors in China. Chefs across the city are serving up their take on the dish with fillings that range from barbecue pork to hot dogs.
A garnish of nasturtiums or marigolds can transform a typical plate of deviled eggs into a festive and elegant springtime offering, according to Constance L. Kirker, co-author of "Edible Flowers: A Global History." While fresh flowers are the most attractive, dried blooms are a great pantry staple for making tisanes or infused sugars, Kirker said.
When tasting craft sakes, it helps to understand the terms for such traits as the level of polish in the rice wine, according to sommelier Courtney Kaplan. She and her partner, chef Charles Namba, opened Tsubaki restaurant in Los Angeles with a broad list of sakes to show the wide variety that is available and help educate customers.
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