Chefs in Asheville, N.C., are using local ingredients to put a Southern spin on a variety of global cuisines. Meherwan Irani, executive chef at Chai Pani, features dishes such as kale pakoras alongside traditional Indian street food, and chef Katie Button highlights local produce in a Spanish tapas menu at Curate.
Whole eggs simplify the process of making the Italian frozen dessert semifreddo, since it is best when airiness is combined with creaminess, writes Stella Parks. Warming eggs to around 165°F over a water bath helps ensure they are safe to eat and aerate more easily.
Mentions of "superfood" have risen 20% on menus during the past year and more than 300% over the past four years, according to Datassential MenuTrends. Among these healthful ingredients garnering favor with chefs are chia, sumac and charcoal.
Spain may be best known for its red wines, but its most well-established regions also produce a wide variety of high quality white wines, Michael Schachner writes. Albarino, which has a bright acidity that pairs well with seafood, represents some of the best Spanish white wines on US shelves, he writes.
Sharing recipes for dishes and drinks with the public can build buzz for a bar or restaurant and offer a perk to loyal customers, according to Washington, D.C., chefs who have made their recipes public. "I think the basic business function [of publishing a recipe] is its resulting publicity, but I think a cool thing is that it further spurs the creative process by inspiring others to remix it," said Adam Bernbach, the beverage director of the cocktail bar 2 Birds 1 Stone.
There were around 70 food halls across the US in 2015, and that number grew to 118 by the end of last year, according to a report from real estate firm Cushman and Wakefield. The variety and affordable prices make the concepts a draw for both consumers and investors, and new halls are under construction in cities including San Francisco, Philadelphia, Omaha, Neb., and Portland, Maine.
Steelhead trout is replacing salmon on some menus as a more sustainable, affordable alternative. The bright orange flesh looks similar to salmon, but has less fat and is easier to slice, making it a good choice for preparations that range from roasting to sushi, chefs say.
In Portugal, the go-to cocktail for many occasions is a porto tonico, made by mixing white port and tonic water. It's an all-purpose refresher that doesn't pack too much of an alcoholic punch.
Frenchette is a New York City bistro with an eclectic list of natural wines that covers a range of producers and price points. "We wanted to have a real neighborhood restaurant where people could come in, have a snack and grab a bottle," wine director Jorge Riera said.