Restaurants’ style may change, but purpose won’t

admin | August 17th, 2017 - 5:41 pm

The interior of Trou Normand. Today much of what was once familiar is changing, impacted by technology: Brick-and-mortar retail stores are struggling in the shadows of eBay and Amazon, and businesses such as Blue Apron, which delivers prepared ingredients to your home, are affecting how we cook at home. And restaurants? The conventions are changing […]

Bell peppers are in season.

admin | August 16th, 2017 - 5:40 pm

  Noelle Carter / Los Angeles Times A colorful assortment of bell peppers at the Santa Monica farmers market. What’s in season: When it comes to sheer variety of colors, bell peppers are the amazing Technicolor fruit of the produce world. The unripe fruit starts out green, but as it matures it can range through […]

Mexican Restaurants Are Breaking New Ground, One Regional Street Food At A Time

admin | August 8th, 2017 - 1:08 pm

Tacos and mole may be some of our favorite foods, but there’s so much more to Mexican cuisine than the select canon that occupies most Mexican American menus today. Fortunately, however, more and more restaurants are featuring regionally based food from states like Oaxaca and Jalisco, giving curious diners the opportunity to explore some of […]

Micro Restaurant Chains Find Recipe for Success: Study

admin | August 7th, 2017 - 1:06 pm

To thrive, independent restaurant operators who run just one or two units should aim to become micro-chains of between three and 19 units — a category that is increasing in major U.S. cities, a new study from NPD Group suggests. Operators of just one or two independent restaurants saw a 4 percent decline in their […]

Immigrants Bring New Touches to American Barbecue. Just Like They Always Have.

admin | August 4th, 2017 - 12:57 pm

South Korean expat, doesn’t serve Korean barbecue at her Heirloom Market BBQ in Atlanta. She and her husband, Texas-born, serve American barbecue with Korean touches. Example: pungent gochujang-marinated pork, smoked over oak and hickory wood and served as a sandwich crowned with kimchi coleslaw. In Austin, another immigrant has mated the ingredients of his Mexican […]

Across D.C., A Resurgence of the Small Neighborhood Grocery Store

admin | August 3rd, 2017 - 6:34 pm

  Good Food Markets in Northeast Washington is one of a handful of small-scale neighborhood grocery stores that have opened across the city in the past two years. (Bill O’Leary/The Washington Post) On a stretch of Rhode Island Avenue that for years was a food desert stands Good Food Markets, a small neighborhood grocery store […]

5 Rules for the Perfect Lobster Roll

admin | August 2nd, 2017 - 12:57 pm

The lobster roll is a quintessential summer foodstuff, particularly for New Englander. A recent trek across New England was made to find and rank the very best lobster rolls the region has to offer. It’s a perfect dish. It’s so simple. It’s so beautiful in its simplicity. But even the simplest dishes can also be […]

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