Home NCR Menu Trends

Menu Trends

Social gaming is taking the bar scene by storm

Social gaming, eating and drinking is taking the bar scene by storm   G aming at the bar is heating up. From modern bowling and ping-pong to...

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 oot 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,...

Over chicken? Try pigeon, quail, grouse, partridge, or pheasant

When poultry perennials like chicken, turkey and duck seem too tame, guests may cozy up to less common choices.   KFC and Chick-fil-A notwithstanding, chickens are...

How sous vide cooking is changing the game for some chefs

By Karen Weisberg For Bruno Goussault, widely recognized as the founder of modern sous vide, 2017 was a good year. In February, Starbucks put its...