After the frenzy of party-packed December, January can be pretty quiet in some parts of the restaurant world. “Kind of a characteristic of Boston restaurants in January is that for the first three weeks, it’s a dust bowl,” says chef...
SAN DIEGO Jack in the Box Inc. has introduced a Cherry Chip Bliss Shake featuring vanilla ice cream blended with pieces of cherry and chocolate chips and served with whipped topping and a maraschino cherry. The shake is available in 16...
SEATTLE Taco Del Mar has added a low-calorie item to its Oregon, Washington, Alaska, Montana and Idaho locations for a suggested price of $3.99. The 320 Calorie Burrito is made with marinated chicken, pinto beans, long-grain rice and pico...
VANCOUVER Wash. Take-and-bake pizza chain Papa Murphy’s has added a Chicken Bacon Artichoke pie to its deLITE line of reduced fat and calorie pizzas. The pizza includes bacon, grilled chicken, spinach, marinated artichoke hearts, shredded...
It’s what is known as the “spice” of beer. Although originally introduced to brewing as a preservative, hops today are prized more for their aroma and flavor as well as their drying, sometimes biting, bitterness. From a brewer’s perspective, they...
Adriano Cavagnini’s passion for food and his enthusiasm for the ever-changing demands of hotel dining are perhaps keys to his striking reputation. Many international critics consider him one of Italy’s top chefs. Frommers describes him as ...
Chef Richard Rosendale of Rosendales in Columbus, Ohio, applies an extreme low-and-slow cooking method to lamb shoulder. He cooks four-pound shoulders confit style for 50 to 70 hours in vacuum-sealed bags with olive oil using an immersion...
