Food and dining news covering restaurants, culinary trends, food industry, recipes, and gastronomic developments.
The New York Times presents sheet-pan recipes for Friendsgiving, emphasizing low-cleanup meals like spatchcock turkey and scalloped potatoes. It offers practical cooking advice for hosting gatherings without specialized kitchen equipment.
KUOW features chef J. Kenji Lopez Alt discussing his curated list of Seattle restaurants for visitors. He emphasizes selecting diverse spots that offer unique regional flavors, such as Caribbean-inspired dishes with local flair, ensuring guests experience the city's distinct culinary identity.
KUOW highlights Seattle restaurants offering warming soups and chowders as rainy weather approaches, featuring Pidgin Cooperative’s Animal Ramen as a standout dish with rich broth and house-made ingredients, encouraging diners to seek comfort food during the season.
The article suggests chocolate-covered marshmallow bear cubs are replacing macarons as France's favorite confection. It attributes this trend to a gourmet makeover by chefs like Christophe Michalak and psychological comfort factors, noting increased production and social media visibility since the early 2000s.
The New York Times presents David Tanis's autumn vegetarian menu, featuring beet-orange salad with pomegranate and whole roasted cauliflower with coconut curry. The commentary suggests cooking beets in advance for optimal flavor and offers recipe details for creating a colorful, crowd-pleasing fall feast.
The Irish Times presents a curated list of 100 restaurants across Ireland as a tribute to the late critic Corinna Hardgrave. The article highlights independent venues with affordable main courses, vegetarian options, and festive dining spots, reflecting Hardgrave’s final editorial vision to support local businesses and value-driven dining experiences.
The article reports that an Italian chef in Australia lost a Fair Work Commission case after being dismissed for refusing to prepare pineapple-topped pizzas. It details the employer's justification regarding customer requests and the tribunal's ruling, highlighting the cultural clash between culinary tradition and service industry demands.
The article reviews seven new Korean-inspired menu items at 7-Eleven, including dumplings and chicken sandwiches. It argues that these offerings provide surprisingly flavorful, spicy options for late-night cravings, though the author prefers local restaurants for regular dining.
The Indian Express reports on a cultural shift in Delhi where young adults are replacing traditional festive foods with healthier, protein-rich options at Diwali parties. The piece suggests this trend reflects growing dietary mindfulness among urban Indians, driven by health consciousness and international influences, impacting local catering services.
This article presents recipes inspired by staff meals at a new Dublin restaurant, emphasizing the importance of feeding kitchen teams well. It contends that preparing quick, flavorful dishes for demanding staff helps young chefs like Louis develop essential skills, technique, and speed in a professional environment.