On Food: Creative chefs pitch new interpretations of sliders to fans of miniature indulgences

On Food: Creative chefs pitch new interpretations of sliders to fans of miniature indulgences

Newly fashionable sliders—or small hamburgers—are popping up in more restaurants as a desire for small plates puts them front and center. They often are passed as hors d’oeuvres or served in groups of three, and in the hands of innovative chefs they can be composed of almost anything from meat to seafood to foie gras.

But they are never called “Slyders,” the term that White Castle, America’s first burger chain, founded in Wichita

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