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Roasted Lemon Brussels Sprouts with Chili Crisp–Honey Glaze Recipe courtesy of Joshua Ingraham
Recipe courtesy of Joshua Ingraham
Sponsor: Lee Kum Kee
Kitchen Collaborative: Joshua Ingraham Seizing every advantage to create flavor-forward, better-for-you culinary experiences
Sambal Shrimp Scampi Recipe courtesy of Joshua Ingraham
Recipe courtesy of Joshua Ingraham
Sponsor: SupHerb Farms
New Ideas for Naan Leading with its distinctive bubbles and char, the Indian flatbread is making menu moves
Cream of the Crop Dairy-based sauces bring nuanced flavor power
Create this unique breakfast using turkey sausage links layered with a farmer’s cheese omelet, kettle chips and fresh herbs.
TikTok Trends Hit the Menu Five red-hot ideas from social media to add excitement to your menu
Kitchen Collaborative: Matt McMillin Seizing every opportunity to maximize flavor journeys
Ghirardelli® Double Chocolate Pots de Crème, Salted Caramel, Lemon Shortbread Stix Recipe courtesy of Matt McMillin
Recipe courtesy of Matt McMillin
Sponsor: Ghirardelli
A Deep Dive Into Fish & Chips Keenly deployed global spins cast a wide net of menu opportunity
3: Cheesy California-Style Banh Xeo Marshall Scarborough, VP Menu & Culinary Innovation Bojangles
1: Peruvian-Style Chicken Tender Causa Richard Garcia, Senior VP of Food & Beverage, Divisional VP of Hotel Operations Caribbean & Latin America | Remington Hospitality
Richard Garcia, Senior Vice President of Food & Beverage, Divisional Vice President of Hotel Operations Caribbean & Latin America | Remington Hospitality
Kitchen Collaborative Recipe Roundup #4 Chef insights on six ingredient-inspired recipes
6: Harissa Roasted Squash with Labneh Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources
5: Chicken in Yogurt Sauce Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources
4: Honey Soufflé Pancakes with Honey Cracklin’ Pork Belly Marshall Scarborough, VP Menu & Culinary Innovation, Bojangles
2: Soy-Mushroom Noodle Bowl Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses, Mitchell’s Fish Markets and Muer Restaurants, Landry’s Inc.
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses, Mitchell’s Fish Markets and Muer Restaurants, Landry’s Inc.
On the Plus Side The advantages really add up when you turn to trusted, affordable pantry staples to create easy, impactful signature menu items
The advantages really add up when you turn to trusted, affordable pantry staples to create easy, impactful signature menu items
Flavor Trailblazer: Amy Alarcon Modern flavor play keeps this heritage brand fresh
Under Construction: Bagel-Based Sandwich Builds Zeroing in on the opportunities for trend-forward menu additions
Getting a Jumpstart on Lemonade Season Explore herbaceous, caffeinated and “swicy” flavor profiles
Best of Flavor: Reworking Two Cheesy Classics Fresh, fast-casual takes on pizza and quesadillas
Minding Their Business There is much to be gained when ownership is an attitude
Barilla® Chickpea Orzo Saffron Pilaf with Lamb Recipe courtesy of Leyla Wheelhouse
Recipe courtesy of Leyla Wheelhouse
Sponsor: Barilla
Kitchen Collaborative: Leyla Wheelhouse Seeking willing recruits to help further the legacy of Levantine cuisine
It’s All About the Tortilla Craftsmanship, heritage and creativity mark the trend
Bringing Firepower to Fry Dips Dip innovations are an essential addition to expand your french fry arsenal
Power Salads Sourcing meat from Australia beefs up salads with a nutrient-rich, pasture-raised protein
Artisan Breads Carry the Day Premium breads with deep-rooted brand recognition can make all the difference in your next signature sandwich build
Premium breads with deep-rooted brand recognition can make all the difference in your next signature sandwich build
Turning Cocktails Into Mini Works of Art How clever garnishes and high-impact finishes elevate the modern beverage menu
Pasta Takes on the World Reinventing the classic dish through a symphony of global flavors
Two Fresh Takes on Hawaiian Comfort Classics Chefs find menu success in the Hawaii-inspired trend
Go Fish, Go Wild Beer-battered Wild Alaska Pollock fillets deliver premium flavor value and a sustainability success story
Beer-battered Wild Alaska Pollock fillets deliver premium flavor value and a sustainability success story
Barbecue Grilled Chicken Skewers Gingerline | Charleston, S.C.
Lamb & Beef Kefta Aba | Locations in Chicago, Miami, and Austin, Texas
Tsukune KONO | New York City
Lemongrass Beef Lollipops Sunda New Asian | Locations in Chicago; Nashville, Tenn.; Tampa, Fla.
Skewered, Roasted and Rave-Worthy From kebabs to satays, global proteins shine in skewered formats
4 Steps to Freshen Up Your Fried Chicken New ways to reimagine a crispy classic
Honey Soufflé Pancakes with Honey Cracklin' Pork Belly Recipe courtesy of Marshall Scarborough
Recipe courtesy of Marshall Scarborough
Sponsor: National Honey Board
Cheesy California-Style Banh Xeo Recipe courtesy of Marshall Scarborough
Recipe courtesy of Marshall Scarborough
Sponsor: California Milk Advisory Board
Kitchen Collaborative: Marshall Scarborough Crafting craveable dishes to deliver lasting flavor memories
A New View of Better-for-You A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
6: Wagyu Beef & Belgioioso® Aperitivo Italico Cheeseburger Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
5: Sourdough Blueberry Bread Pudding Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Kitchen Collaborative Recipe Roundup #3 Chef insights on six ingredient-inspired recipes
4: African-Spiced Ricotta-Stuffed Acorn Squash Richard Garcia, Senior VP, Food & Beverage, Divisional VP, Hotel Operations Caribbean & Latin America, Remington Hospitality
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
3: Mango-Chile-Lime Yogurt Bowl Richard Garcia, Senior VP, Food & Beverage, Divisional VP, Hotel Operations Caribbean & Latin America, Remington Hospitality
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
2: Harissa Honey Naan Flatbread Colin Mills, Senior Recipe Developer, HelloFresh
RECIPES
Sponsor: Lee Kum Kee
GALLERY
Name of the photo
Courtesy of XX Restaurant, City, State, Chef (in pArTnErShIp with XX Community Board)
Photo: PHOTOGRAPHER NAME
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