Apr 05, 2010

Red velvet cake, a tradition in the southern United States for more than a century, recently has become so insanely popular in bakeries and on dessert menus that it now has international renown. Cupcakes & Co...

Diners get an intro to offal from crispy sweetbreads

Aug 31, 2009

The interest in offal, or various kinds of innards, has been on the rise. Chefs love the adventure of it, and increasingly their customers are tempted. A dinnertime dare, perhaps? In Atlanta, a new place is...

On Food: Iceberg wedges itself back into chefs’ good graces

May 11, 2009

Iceberg, the lettuce that connoisseurs love to hate, is back in style. In some concepts, notably steakhouses, it never went out of fashion, but now it has also found its way into a variety of other outlets that range...

On Food: In tough times, lobster becomes affordable luxury

Apr 13, 2009

Even as consumers and operators tighten their belts and forgo the finer things, there’s no reason to keep decadent lobster off the menu. The ingredient’s luxury image can be a draw in both good times and bad, and...

On Food: Shareable platters take over tables at every course

Mar 02, 2009

Shareable, economical family-style platters may fit well in these penny-pinching times, but they also have more lighthearted and decadent appeal, as they call to mind feelings of generosity and conviviality. From...

On Food: Chefs’ vegetable versatility is on display when cauliflower takes its place on the plate

Nov 10, 2008

Cauliflower can be a side vegetable, be folded into a gratin, spiced and even pickled or caramelized. Cauliflower purée works like mashed potatoes as a side dish or the underpinning for the protein, for example, and...

ON FOOD: As the salad days of summer pass, romaine branches out into a rich array of dishes

Oct 13, 2008

Romaine lettuce is being restyled. The workhorse of the Caesar salad bowl is breaking out of its cliché use and being exploited by chefs for soups, side dishes, wraps and stuffings. Farmers are also growing baby...

On Food: American chefs find a place for more-authentic Italian-style flatbreads, focaccia

Sep 15, 2008

Genoa, Italy, the metropolis of the region of Liguria, is peppered with shops, street stalls and restaurants selling all kinds of flatbreads, especially along the winding streets of the Medieval quarter. The best of...

On Food: Summer season brings sweet corn, and succotash dishes sneak their way onto menus

Aug 11, 2008

The settlers in the New World adopted few dishes from the culinary repertoire of the Native Americans. Yet succotash may be second only to popcorn on the list of such dishes that have maintained popularity over the...

On Food: Cucumbers lend a crisp, cool accompaniment to a variety of hot new menu items

Jul 28, 2008

The cucumber, while rarely a center-stage star on menus, has still become an essential player in a wide range of dishes including cold soups, classic tea sandwiches, German salads and Japanese maki rolls.Japonica in...

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