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Menu Trends

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,...

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...

Modern Takes On Classic New Orleans Seafood Dishes

by Amelia Levin CARROLLTON MARKET Chef/owner Jason Goodenough is famous for his Oysters Goodenough. For the dish, he flash-fries oysters that come from where the Gulf...