Content about European cuisine

December 9, 2011
Hashweh Risotto
Chef Micah Wexler puts a Lebanese spin on risotto
November 21, 2011
Beyond burgers
Better-sandwich segment tout 
high-quality ingredients, sophisticated flavors
September 8, 2011
Bruegger’s tests new sandwiches with giveaway
Bruegger's uses social media to give away food
March 3, 2011
NYC chefs offer a taste of spring
New York chefs participating at C-CAP event gave attendees an early taste of spring
November 7, 2010
Equipment essentials
Bryan Moscatello, executive chef/partner of the three Stir Food Group restaurants in Washington, D.C., including Potenza, a rustic Italian concept, offered the following tips for equipping an Italian restaurant kitchen.
July 30, 2010
Column: Scandinavian cuisine heats up
Food editor Bret Thorn on Europe's next big cuisine
March 14, 2010
Buca serves up giant bowl of pasta
GARDEN GROVE Calif. A Buca di Beppo restaurant filled a swimming pool with 13,786 pounds...
September 20, 2009
Denver
Colt & Gray...
September 13, 2009
Roasted kingfish with potato blini and artichokes
Chef Chris Kurth cooks artichokes in a combination of white wine and water with mirepoix,...
August 9, 2009
Obika Mozzarella Bar targets expansion throughout eastern U.S.
Obika Mozzarella Bar, after debuting its first domestic location here last fall, said it plans...
June 7, 2009
On the Menu: XO: Xaviars on the Hudson
A lot of restaurateurs would willingly trade their display kitchens and chef’s tables for a...
February 15, 2009
Dish of the Week: Pickled-pepper Deviled Egg Sandwich
Chef J. J. Kingery pushes hard-boiled eggs through a grater to make quarter-inch pieces. He...
February 15, 2009
Under the Toque: Robuchon trades in Parisian Mecca for more relaxed dining
Chef Joël Robuchon “retired” a decade ago, but he keeps opening restaurants. Since closing his...
January 4, 2009
DISH OF THE WEEK: Prosciutto di Parma pizza
Chef Mathieu Palombino rolls out pizza dough and drizzles it with olive oil and pecorino...
October 12, 2008
Dish of the Week: Porcini-crusted beef tenderloin
Chef Jon Buchanan pulses dried porcini mushrooms in a blender, turning them into powder. He...
September 21, 2008
Pulling profits from pork
New York chef Seamus Mullen knows a farmer in Vermont who slaughters a hog on...
August 24, 2008
Food fans can vacation vicariously this summer by dining at local destinations
As someone who loves to travel, I dream of getaways to other continents with breathtaking...
July 20, 2008
What’s Hot In: Providence, R.I.
Bacaro...
June 29, 2008
ON THE MENU: Juanito Restaurant
Pedro and Juan Luis Salcedo, owners of Juanito Restaurant in Baeza, Spain, have operated the...
June 22, 2008
What’s Hot In: New York
Bar Milano...
June 15, 2008
Dish Of The Week: Peaches with Cabrales crostini
Executive chef Jennifer Jasinski soaks slices of sourdough baguette in Cabrales cheese blended with olive...
May 11, 2008
Dish of the Week: Risotto-stuffed calamari
Executive chef Eric Miller sautés shallots, garlic, scallions, peppers, peas, corn and oven-dried plum tomatoes....
February 24, 2008
On the Cutting Edge: Macedonia & Thrace, Greece
Buffalo meat, hot peppers and saffron may not be a trinity of ingredients that spring...
February 11, 2008
Bravo Cucina Italiano updates menu
COLUMBUS Ohio Bravo! Cucina Italiana, part of the 63-unit multiconcept Bravo Development Inc., has upgraded...
February 10, 2008
On the Cutting Edge: Trentino-Alto Adige, Italy
It’s not that maps lie, exactly, it’s just that cartography can’t convey the cultural connections...
© 2012 Copyright © 2010 Penton Media, Inc.