Kubaneh is a Jewish sweet bread from Yemen that is traditionally cooked overnight and eaten for breakfast. Chef Meir Adoni adapted the recipe for his New York City restaurant, Nur, to create a version that bakes in just 30 minutes but retains the complexity of the original thanks to a long proof time and hand-shaped buns.
Scientists in South Korea are hoping to increase kimchi's popularity in the US by creating a version that lacks the pungent smell of the traditional fermented cabbage dish. White kimchi made without chili powder offers a less-intense option, said Director of the World Institute of Kimchi Ha Jae-ho, who refers to it as "starter kimchi."
Champagne can be a flexible partner to a variety of foods, and more chefs are embracing its pairing potential with red meat. The complex flavors of Champagne can stand up to a rich steak or burger, and the bubbles help cut the fat and prepare the palate for the next bite, chefs and wine experts say.
Thomas Keller is expanding his Bouchon Bakery into the Middle East with a forthcoming location in Dubai and two more to follow in Kuwait and Qatar. Keller opened the first Bouchon Bakery in 2003 in Yountville, Calif., and has since added locations in New York, Las Vegas and Beverly Hills.
As part of its ongoing mission to reduce food waste, the James Beard Foundation held a three-day boot camp in New York where chefs collaborated to create meals with offal and imperfect produce. Chefs from around the country used 300 pounds of produce from local farms and various cuts of lamb to create dishes including potato salad with lamb kidneys and spelt salad with lamb tongues and hearts.
Dry farming forces grapevines to dig deeper into the soil for water since no irrigation is used. This can mean smaller and more concentrated grapes that bring the local terroir flavor into the wines.
Simple and naturally carbonated pet-nat wines are selling strong in Chicago bars and restaurants this summer, finding fans among those who like both bubbles and more natural wines. Because of the way the wines are produced, pet-nats don't provide uniformity from one bottle to the next, meaning that consumers get a different experience every time they pop a cork.
Bartenders have become increasingly interested in selecting the right ice for cocktails, even working to get clearer ice because it melts more slowly. Cracked ice aids in properly diluting stirred cocktails, whereas large cubes are helpful for drinks that taste better undiluted.
Burger King took the top spot among quickserve burger concepts on this year's American Customer Satisfaction Index, unseating Wendy's, which fell to a close second after holding the title for 20 years. Chick-fil-A was named the favorite overall quickserve chain, followed by Panera Bread and Papa John's.
New coffee offerings from McDonald's and Burger King have been winning afternoon java drinkers away from Dunkin' Donuts, Dunkin' CEO Nigel Travis said at a conference this week. The chain has launched new items such as cold brew and will roll out fresh beverage deals to entice customers this year, he said.