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Menu Trends

We need to talk about veal

These days, veal calves are treated more humanely. Are we ready to embrace veal’s sustainable—and flavorful—attributes on the menu?   Wealth or Hype? You’d be hard-pressed to...

Bar food is now indulgent and… healthy?

Bar food and appetizers go crispy, healthful and indulgent   W hile fried potatoes in tot and tangle fashion still have much to give on bar and...

Regional styles ranging from Detroit to Old Forge are spreading across the country

Regional styles ranging from Detroit to Old Forge are spreading across the country   M ost people know pizza as party food and fuel for college co-eds...

This new variety of chocolate has a surprising flavor — and color

A new variety of chocolate has a surprising color and flavor   I t might taste like berries and have a brilliant pink hue, but ruby chocolate...

Innovative chefs are pushing the envelope on traditional pesto

Innovative chefs push the envelope on the traditional paste   P esto may conjure images of bright green basil-infused goodness. And that’s what it is — at...

Meatless secret weapons: From smoked watermelon to Mac ‘n Yease

Chefs are getting creative with the bold, flavor-boosting qualities of plant-based ingredients   A mid the growing national movement toward embracing more vegetable-minded eating, chefs are exploring...

15 ideas to menu leftover turkey this Thanksgiving

Fifteen reimagined poultry possibilities considering the whole bird, interesting sides, various menu sections and regional angles.   Y ou don’t want to turn away from turkey dinner...

Root vegetables are the unsung heroes of fall plates

Root vegetables are versatile workhorses which can stand alone, enhance a golden brown turkey or pair with a succulent roast of beef.   R Root vegetables, including...

Culinary Casbah: One of the world’s great cuisines goes mainstream

One of the world’s great cuisines goes mainstream.   M orroccan food is the jewel of the North African Maghreb region, which also contains Tunisia, Algeria, Libya,...
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