Dining

Cooking and recipes from diferent cuisines, foods with beauty benefits, functional drinks is the some of themes in the Dining section.

Store Tour: Big Apple Bites

Organic slushies, breakfast mac and cheese, and jalapeño-spiked potato salad are some of the new takes on old classics cropping up at NYC’s newest food destinations. Every year, the newest batch of restaurants and food markets to launch in New York City tend to be driven by fads. Sometimes it’s a trendy new menu item (bone broth and avocado toast, ..

Cheese Focus: Q&A: Profitable Pairings

Steve Jones, the proprietor of Chizu and Cheese Bar, and the co-author of Cheese Wine Beer Cider: A Field Guide to 75 Perfect Pairings, shares his inventive pairing strategy. Steve Jones is a cheesemongers’ monger, a man widely respected for his product knowledge and his risk-taking approach to retailing. At Chizu, his Portland, Oregon, restaurant,..

The Eye-Opening Reach of Gen-X

We Gen-Xs are suddenly becoming more important to you. After several years of talking about the young millennial consumer’s role in the future of specialty food, a nuanced picture is emerging of the core specialty food consumer. According to the Specialty Food Association’s latest “State of the Specialty Food Industry” research—an annual report..

Specialty Food Association Trendspotter Panel Selects Top Trends at 2019 Summer Fancy Food Show

NEW YORK, NY (July 18, 2019) The Specialty Food Association Trendspotter Panel scoured six football fields of exhibits at the 65th Annual Summer Fancy Food Show. The show, which took place June 23-25 at the Jacob Javits Center in New York City, had over 200,000 specialty foods and beverages on display. Building on previous findings and predictions,..

4 Flavor and Ingredient Trends from the sofi Awards

Sixty judges recently spent 12 days at the Specialty Food Association office selecting the 2019 Gold, Silver, Bronze, and New Product sofi Award winners in 39 categories. In total, the group evaluated nearly 2,000 entries, affording them a chance to see up close the most innovative specialty foods and beverages on the market. To illustrate, here—ba..

Vegetarian Kabobs to Pair With Charcuterie 

Skewers with beets, peppers, broccoli, and more make a great vegetarian addition to a charcuterie plate. Pair them with the puréed chickpeas dipping sauce seasoned with fresh oregano, shallots, capers, oil, and vinegar to add even more flavor. For variety, try adding mozzarella balls, cauliflower florets, small artichoke hearts, or even meatier add..

Product Roundup: Convenient Seafood: However You Want It, Whenever You Want It

Seafood consumption in America continues to grow each year as consumers seek healthier, more sustainable sources of protein. However, many remain wary of how to properly shop for and prepare seafood dishes at home. To combat this, companies are offering more ready-to-eat products, many packing a flavorful punch, that can be consumed straight out of..

Building a Food Defense Plan: What You Need to Know

The Food and Drug Administration’s implementation of the Food Safety Modernization Act is not yet complete. The last of the foundational rules, dealing with Intentional Adulteration, has been published. FDA hosted a public meeting to explain its impact to industry on April 17 at the FDA offices in College Park, Md. Simply, the IA Rule establishes r..

Kroger Recalls Frozen Berries

Kroger has issued a recall on its Private Selection Frozen Triple Berry Medley and Private Selection Frozen Blackberries products due to possible Hepatitis A contamination. The affected Berry Medley products are 16- and 48-ounce sizes, with best buy dates of June 19 and July 7, 2020, respectively. The Frozen Blackberry products are 16-ounces and ha..

Rye and Chickpea Flour Crostata with Fontina, Dried Figs, Caramelized Onions and Prosciutto

When rye and chickpea flours are combined, as in the crust for this tasty crostata, the texture is both toothsome and tender. It’s a nice partner for the savory-sweet filling of fontina, caramelized onions, prosciutto, and figs. Rye flour is quite absorbent, so the dough is refrigerated a couple times during the prep. Crostatas are often somewhat f..

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