Flavor of the Week

In the Mediterranean, aïoli is typically made in the simplest of ways: garlic emulsified with olive oil and a dash of — no egg, no lemon, no vinegar. But in the United States, there are fewer rules, and often more ingredients...

Bucatini is a simple-looking pasta with a story. The noodle — which could be confused with spaghetti on the outside, but is hollow in the middle — has grown on restaurant menus in recent years as its stock was restored on U.S. shelves after...

The descriptor “Calabrian” on a restaurant menu usually denotes a Calabrian chile, a type of red chile from the region of Calabria in Italy’s south — the toe of the great Italian boot as it appears on a map...

Vodka sauce is a tomato-based pasta sauce for which vodka is used to deglaze the pan in which it’s cooked and add depth of flavor — alcohol is useful in releasing fat-based flavor components — and then the sauce is finished with a splash of cream...

The Bloody Maria, a simple twist on a popular traditional brunch beverage, is a growing drink on restaurant menus across the country...

This classic potato chip flavor is seeing new life in other applications. Although still most frequently seen on potatoes — baked ones and fries as well as chips — the salty-tangy combination is also suitable for other hearty vegetables as well as...

Singapore noodles are typically made with rice noodles stir-fried and enveloped in a curry sauce, dotted with scrambled eggs and often meat, most commonly pork. This versatile dish is simple to make vegetarian by omitting the traditional protein...

The Aviation cocktail was created in 1916 by a New York bartender, but it’s gaining steam across the country among consumers in recent years for its balanced, pleasing taste and stunning purple color. In its most traditional form, the Aviation is...

Lassi is a creamy Indian yogurt–based beverage similar to a thin smoothie, usually with fruit and sweetener added, and often salt, too. Savory versions are made with salt and spices such as cardamom and cinnamon. Whether sweet, savory, or both...

Breakfast quesadillas, usually made with eggs and cheese, but sometimes also with vegetables and/or meat, all sandwiched between two flour tortillas, are growing on menus in the United States as they provide a balance of comfort and customization...