Rather than asking what is being pickled these days, the better question might be: “What isn’t?”Bone marrow, watermelon and cheese are among the unlikely items now floating in chefs’ cures. Chef Ivy Stark of Amalia restaurant in New...
Arecent extensive renovation of The Mansion on Turtle Creek’s restaurant and bar is the first stage of a nearly $20 million redesign project at the noted Dallas hotel. Three venues will debut this fall, including a more casual restaurant and a 22...
Ever find yourself wondering about how spirits were once used in medicine? Or pondering the best way to arrange a comparative tasting of rums, gins or tequilas? Or wishing you had some guidance on how to incorporate herbs and spices into your...
Few seafood favorites bring to mind the taste of the sea as much as mussels, the versatile bivalves that many Americans have come to love as much as Southern Europeans and other seaside dwellers have for centuries.Rick Kimmes, executive chef...
Executive chef Alex Stanislaw simmers lehua honey with guava concentrate for a few minutes and then cools it and pours it into a squirt bottle. He wraps scallops in half a slice of par-baked bacon and puts two of them on skewers. He squirts them...
Lately, we’ve been thinking a lot about the issue of sweetness in what are supposedly dry wines. For decades, wine professionals have acknowledged that many consumers like to “talk dry” but “drink sweet.” But now wine producers themselves are ...
Pano Karatassos, the founder of multiconcept operator Buckhead Life Restaurant Group, is credited by many both in the industry and outside of it as putting Atlanta on the “culinary map.” The entrepreneur, who is of Greek descent...
The average American now eats more than 4 pounds of shrimp per year. That’s not a lot compared with the consumption of beef or chicken, but it’s an increase of about 60 percent during the past 10 years, according to the U.S. Department of...
