The post Pickle Everything? Why the Briny Trend Keeps Spreading appeared first on .
]]>That enthusiasm is backed by numbers as well as novelty. FoodNavigator reported last November that sales of pickle-flavored products had climbed nearly 34%, reaching about $490 million more than the year before. Mark Luker of Grillo’s Pickles says the surge keeps growing, with each year seeming bigger than the last. Pickle author Karen Solomon points to social media as a major driver, while also noting that food companies often chase whatever flavor is hottest at the moment.
The boom has also pushed pickles into drinks. At Hotel del Coronado in San Diego, pickle juice is used in a pickle margarita that has become one of the bar’s strongest sellers. In San Francisco, Trick Dog has introduced a dirty Manhattan made with rye whiskey, brine from house-made bread-and-butter pickles, and tamarind-infused vermouth. As one bartender explained, vinegar-based ingredients can open up a new set of flavors behind the bar.
Still, not every pickle experiment lands. The report points to viral videos suggesting frozen pickles belong in Sauvignon Blanc, but the results are not universally convincing. In one tasting described in the story, the combination came across as overly sour and heavy, with the pickle brine dulling the wine’s crisp finish. Even so, the broader pickle craze shows no sign of slowing, and the article suggests there is plenty of room to enjoy the trend in more natural pairings, especially in cocktails where the briny bite makes more sense.
For now, pickle fans can keep leaning into the moment with drinks, snacks, and other salty-sour creations. But the story also makes clear that while pickles may be everywhere, they still have limits.
Source: bonappetit.com
The post Pickle Everything? Why the Briny Trend Keeps Spreading appeared first on .
]]>The post 92 Easy Lunch Ideas for Work, Home, and Meal Prep appeared first on .
]]>The collection pulls together a wide range of ideas, from grain bowls and salads to sandwiches, handhelds, soups, and no-cook meals. Some options are built for make-ahead convenience, while others come together quickly with pantry staples or leftover ingredients. The point, the report suggests, is flexibility — lunch can be a hearty bowl one day and a simple snack-style spread the next.
The lunch bowl section leans on familiar, adaptable combinations such as rice, grains, vegetables, beans, tofu, chicken, salmon, and bold sauces or dressings. Several of the ideas are designed to use leftovers well, including cooked rice, roasted vegetables, or extra protein from dinner. There are also plenty of cold-friendly choices, making them practical for packing ahead and eating later.
Sandwiches and handhelds get equal attention, with everything from tuna melts and veggie sandwiches to hoagies, tostadas, and breakfast sandwiches repurposed for midday eating. For days when cooking is not happening, the no-cook section offers quick assemblies like dips with vegetables or chips, chickpea-based mixes, cheese and cracker combinations, and other grab-and-go options. Across the board, the report emphasizes lunches that are easy to prep, easy to transport, and easy to repeat without getting boring.
Source: bonappetit.com
The post 92 Easy Lunch Ideas for Work, Home, and Meal Prep appeared first on .
]]>The post 19 Eggplant Recipes That Go Beyond Parm appeared first on .
]]>The collection emphasizes that technique matters, too. Many of the recipes suggest salting the eggplant when needed to help draw out moisture, which can improve browning and give it a better final texture. The lineup ranges from silky ratatouille and rich pasta dishes to crisp sandwiches, smoky dips, and skillet meals, showing just how adaptable the ingredient can be across cuisines and cooking styles.
Among the featured dishes are a classic eggplant Parmesan layered with tomato sauce, mozzarella, Parmesan, and basil; pasta alla Norma with caramelized eggplant and ricotta salata; and ratatouille built from eggplant, zucchini, peppers, onions, and tomatoes. Other recipes lean into bolder flavor, including Japanese eggplant with cashews and chiles, bulgogi-style eggplant, and a one-pot summer vegetable pasta that combines eggplant with zucchini, squash, corn, and tomatoes.
The list also includes brunch and sandwich ideas such as a spicy eggplant frittata and eggplant tortas milanesa, plus comforting dinners like cheesy zucchini-eggplant bake, roasted eggplant with sausage and ricotta, and stuffed eggplant with crispy beef. A few recipes pair eggplant with tofu or pork for extra richness, reinforcing the article’s point that this vegetable can be creamy, crisp, smoky, or hearty depending on how it’s cooked.
Source: bonappetit.com
The post 19 Eggplant Recipes That Go Beyond Parm appeared first on .
]]>The post 47 Gochujang Recipes That Bring Big Flavor to Chicken, Noodles, and More appeared first on .
]]>The collection shows how easily gochujang can be worked into marinades, glazes, sauces, soups, and even richer combinations with butter, mayonnaise, or cream. The result is a mix of recipes that lean spicy, sweet, savory, and deeply comforting, with options ranging from quick weeknight meals to stews, grilled meats, noodles, sandwiches, and vegetable dishes.
Among the recipes highlighted are gochujang chicken stir-fry, gochujang-butter-braised tofu, tteokbokki, creamy gochujang gnocchi, cheesy buldak with rice cakes, kimchi udon with scallions, and gochujang sloppy joes. The list also includes sticky baked cauliflower, steak wraps, slow-roast chicken, turkey stuffed sweet potatoes, and gochujang-sesame noodles.
Several dishes draw on familiar Korean flavors, including dakgalbi, kimchi jjigae, spicy kimchi sujebi, sulguk, and braised chicken with crispy rice. The report notes that gochujang’s heat can vary by brand, so it is best to taste as you cook and adjust as needed. It also points out that gochujang should not be confused with gochugaru, which is a Korean red pepper powder rather than a fermented paste.
Source: bonappetit.com
The post 47 Gochujang Recipes That Bring Big Flavor to Chicken, Noodles, and More appeared first on .
]]>The post Eater’s App Adds a New Way to Share Restaurant Notes appeared first on .
]]>The update fits into a broader expansion of the app, which also includes options such as delivery ordering and ride booking. But the notes feature is being presented as a particularly useful addition because it reflects the way Eater editors already report on restaurants: with an eye for what to order, who a spot is good for, and what makes it memorable. User notes can also help signal to editors that a lesser-known bar or food stand deserves attention.
The article highlights several recent notes from Eater staff to show how the feature works in practice. Among them: praise for Thai Diner in New York City, described as consistently satisfying with favorites including the chicken liver with roti, cabbage rolls, and a breakfast sandwich; Tiki on 18th in Washington, D.C., noted for Filipino dishes and tiki drinks; and OyBar in Los Angeles, described as a low-lit hangout with strong cocktails and highly rated noodles. Other mentions include Chappie’s in the Catskills, Nodoguro in Portland, and J.P. Graziano Grocery in Chicago, each singled out for a particular dish, experience, or sense of place.
Overall, the feature is designed to make the app feel more useful for people looking for restaurant recommendations with texture and context. Rather than just listing practical details, the notes aim to capture the kinds of specifics that help diners decide where to go and what to order.
Source: eater.com
The post Eater’s App Adds a New Way to Share Restaurant Notes appeared first on .
]]>The post Inside A24’s Anthony Bourdain Biopic, Where Dominic Sessa Draws on Real Kitchen Experience appeared first on .
]]>For Dominic Sessa, that world was not entirely unfamiliar. Before becoming known for screen work, he spent summers at Cathy’s 14th Street Bakery in Ocean City, New Jersey, starting at 13 as a dishwasher and gradually learning how to mix dough, cut donuts, fry them, ice them, and make croissants. He also handled early-morning openings on his own, which gave him real kitchen experience long before he stepped into the role of a young Bourdain.
Sessa has said that one bakery mistake stuck with him: he once used the wrong dough mix, watched it swell into a huge mess, and tried to hide it by dumping it outside, only for the dough to expand even more. According to him, the bakery owner’s reaction taught him an important lesson about accountability. In the film, that same idea runs through Bourdain’s story, as the character’s lies to family, employers, and a romantic interest gradually push him toward self-awareness.
The actor’s path also mirrors Bourdain’s in other ways. Bourdain left behind an unsuccessful college experience before eventually entering the Culinary Institute of America and later becoming a major literary and television figure. Sessa, meanwhile, began as a scholarship student at Deerfield Academy, where a skateboarding injury ended his hockey plans and led him to theater. He has said performing changed his life after people told him he was doing something they wished they were brave enough to try. That momentum eventually brought him to Alexander Payne’s The Holdovers and, now, to Tony, directed by Matt Johnson.
Johnson has said Sessa’s background, his relationship to education, and the sudden attention that came with fame all helped make him right for the part. The actor has also developed a real affection for Provincetown during filming, calling it magical and saying he could imagine one day having a beach house there. For a movie about a young man trying to become himself, that sense of place and personal history seems to matter just as much as the food.
Source: bonappetit.com
The post Inside A24’s Anthony Bourdain Biopic, Where Dominic Sessa Draws on Real Kitchen Experience appeared first on .
]]>The post A Small Texas Barbecue Spot Is Smoking 20,000 Pounds of Brisket for World Cup Crowds appeared first on .
]]>The workload is massive. Zavala’s is preparing 20,000 pounds of brisket for the event, along with hundreds of pounds of sausage. Each week, about 200 beef briskets are trimmed, coated in a simple salt-and-pepper rub, and smoked. The sausage is made in house, with around 250 pounds hitting the grill over the course of a day, beginning at 4 a.m. Once the links develop the right snap, they are cooled in ice water.
The menu also includes carnitas, which are grilled for hours before going back into the smoker with coke and oranges for another three hours until they become tender enough to pull apart. Owner Joe Zavala says the operation depends on everyone on the team watching the smokers, checking temperatures and fires, and helping keep the meat consistent across six smokers. That shared attention, he says, is what keeps the barbecue steady even at this scale.
Beyond the volume, the story highlights the classic Texas hospitality Zavala’s is bringing to soccer fans during the tournament. The restaurant’s approach is simple but demanding: keep the smokers going, keep the team involved, and serve as much barbecue as possible while the crowds are in town.
Source: eater.com
The post A Small Texas Barbecue Spot Is Smoking 20,000 Pounds of Brisket for World Cup Crowds appeared first on .
]]>The post Could the James Beard Awards Move On From Chicago? appeared first on .
]]>According to reporting shared by the James Beard Foundation, the awards generate significant economic activity for their host city. The figure cited includes $8.3 million in direct spending, along with more than $1 million in state and local tax revenue. That kind of impact helps explain why cities compete for major food-world events, especially as culinary recognition can translate into tourism, visibility, and broader buzz.
The same roundup also noted several other food-related stories. General Mills recalled nearly a million Pillsbury bread rolls because they may contain glass, and cyclospora concerns prompted renewed attention to the safety of fresh produce. The parasite has been linked to items such as berries, lettuce, and snow peas, though the report said produce that is peeled before eating, like bananas and avocados, is generally considered safer if washed properly.
Elsewhere, a heated online debate broke out over a $38 basturma brisket sandwich at Los Angeles restaurant Yerord Mas. After a creator posted a negative review, the restaurant owner initially pulled the sandwich from the menu, only to bring it back after strong demand from customers and online commenters. The dish, made with about a half pound of Wagyu beef and topped with Gruyère mornay sauce, is now once again the restaurant’s top seller, according to the report.
The roundup also pointed to the growing business of line standers, people paid to wait in line for others. The practice has existed for years, with services once used for product launches and trendy food releases, and it remains a niche but persistent part of modern food and shopping culture.
Source: bonappetit.com
The post Could the James Beard Awards Move On From Chicago? appeared first on .
]]>The post Piaule Catskill Turns a Hudson Valley Stay Into a Quiet Food Escape appeared first on .
]]>The main building brings together the hotel’s restaurant and spa, with features like an untreated white oak ceiling, west-facing windows that look toward the mountains, and a sloping roof that mirrors the skyline. Guests also have access to a cedar-wall sauna and a saltwater pool facing the Catskills. The setup is meant to feel generous when full, but still intimate when only a few people are around.
The Restaurant at Piaule serves breakfast, lunch, and dinner with a hyper-seasonal approach that reflects the Hudson Valley. Dinner offers four choices for each course, and the kitchen makes room for gluten-free and vegetarian diners as well. A meal might begin with lamb sausage with braised fennel, yogurt, and herbs, or a venison tartare from Highland Farm, followed by house sourdough with cultured butter and mains such as Hudson Valley steelhead trout, wagyu hangar steak, golden hen, or forbidden rice.
Extras and desserts add to the experience, with options including caviar with potato chips, crème fraîche, and chives, as well as raw and roasted oysters. One highlighted dish was oysters Kilpatrick baked with butter, prosciutto, Worcestershire, and Calabrian chili. For dessert, the report mentions a cheese plate, campfire semifreddo, and blueberry sorbet. Breakfast is complimentary and includes local yogurt and pastries, with egg dishes available to order, while lunch brings sandwiches, soups, and salads. Between meals, guests can make pour-over coffee with a kit provided in the rooms, use Piaule mugs, and snack on complimentary local treats such as BjornQorn. The overall effect, according to the report, is a stay that leaves visitors feeling noticeably more at ease.
Source: bonappetit.com
The post Piaule Catskill Turns a Hudson Valley Stay Into a Quiet Food Escape appeared first on .
]]>The post The Best Dish Drying Racks for Cleaner Counters and Air-Dried Kitchenware appeared first on .
]]>According to the report, the top overall pick is the Joseph Joseph Expandable Dish Rack, which stands out for its adjustable design and ability to fit a wide range of kitchen spaces. It can expand or contract, the drain spout can be positioned to different sides, and it handled a dinner’s worth of dishes, utensils, pots, and glassware with ease. The rack also comes apart for cleaning and stores more neatly than many caddy-style alternatives.
For kitchens that need something more compact, the OXO Good Grips Aluminum Fold Flat Dish Rack was named the best folding option. It works as either a drying tray or a two-tier rack, folds down for easier storage, and includes a removable silverware basket. The report also highlights the Dorai Dish Pad as the best dish pad, offering another space-saving choice for smaller setups.
The update to the guide included seven newly tested products, ranging from simple drying pads to over-the-sink racks and expandable designs. Among the additions were two storable OXO racks, three IKEA styles, a Brightroom silicone mat from Target, and an affordable expandable option from Songmics. The overall takeaway is that there are many good choices, but the best one depends on how much space you have and how you prefer to dry your dishes.
Source: bonappetit.com
The post The Best Dish Drying Racks for Cleaner Counters and Air-Dried Kitchenware appeared first on .
]]>The post Pickle Everything? Why the Briny Trend Keeps Spreading appeared first on .
]]>That enthusiasm is backed by numbers as well as novelty. FoodNavigator reported last November that sales of pickle-flavored products had climbed nearly 34%, reaching about $490 million more than the year before. Mark Luker of Grillo’s Pickles says the surge keeps growing, with each year seeming bigger than the last. Pickle author Karen Solomon points to social media as a major driver, while also noting that food companies often chase whatever flavor is hottest at the moment.
The boom has also pushed pickles into drinks. At Hotel del Coronado in San Diego, pickle juice is used in a pickle margarita that has become one of the bar’s strongest sellers. In San Francisco, Trick Dog has introduced a dirty Manhattan made with rye whiskey, brine from house-made bread-and-butter pickles, and tamarind-infused vermouth. As one bartender explained, vinegar-based ingredients can open up a new set of flavors behind the bar.
Still, not every pickle experiment lands. The report points to viral videos suggesting frozen pickles belong in Sauvignon Blanc, but the results are not universally convincing. In one tasting described in the story, the combination came across as overly sour and heavy, with the pickle brine dulling the wine’s crisp finish. Even so, the broader pickle craze shows no sign of slowing, and the article suggests there is plenty of room to enjoy the trend in more natural pairings, especially in cocktails where the briny bite makes more sense.
For now, pickle fans can keep leaning into the moment with drinks, snacks, and other salty-sour creations. But the story also makes clear that while pickles may be everywhere, they still have limits.
Source: bonappetit.com
The post Pickle Everything? Why the Briny Trend Keeps Spreading appeared first on .
]]>The post 92 Easy Lunch Ideas for Work, Home, and Meal Prep appeared first on .
]]>The collection pulls together a wide range of ideas, from grain bowls and salads to sandwiches, handhelds, soups, and no-cook meals. Some options are built for make-ahead convenience, while others come together quickly with pantry staples or leftover ingredients. The point, the report suggests, is flexibility — lunch can be a hearty bowl one day and a simple snack-style spread the next.
The lunch bowl section leans on familiar, adaptable combinations such as rice, grains, vegetables, beans, tofu, chicken, salmon, and bold sauces or dressings. Several of the ideas are designed to use leftovers well, including cooked rice, roasted vegetables, or extra protein from dinner. There are also plenty of cold-friendly choices, making them practical for packing ahead and eating later.
Sandwiches and handhelds get equal attention, with everything from tuna melts and veggie sandwiches to hoagies, tostadas, and breakfast sandwiches repurposed for midday eating. For days when cooking is not happening, the no-cook section offers quick assemblies like dips with vegetables or chips, chickpea-based mixes, cheese and cracker combinations, and other grab-and-go options. Across the board, the report emphasizes lunches that are easy to prep, easy to transport, and easy to repeat without getting boring.
Source: bonappetit.com
The post 92 Easy Lunch Ideas for Work, Home, and Meal Prep appeared first on .
]]>The post 19 Eggplant Recipes That Go Beyond Parm appeared first on .
]]>The collection emphasizes that technique matters, too. Many of the recipes suggest salting the eggplant when needed to help draw out moisture, which can improve browning and give it a better final texture. The lineup ranges from silky ratatouille and rich pasta dishes to crisp sandwiches, smoky dips, and skillet meals, showing just how adaptable the ingredient can be across cuisines and cooking styles.
Among the featured dishes are a classic eggplant Parmesan layered with tomato sauce, mozzarella, Parmesan, and basil; pasta alla Norma with caramelized eggplant and ricotta salata; and ratatouille built from eggplant, zucchini, peppers, onions, and tomatoes. Other recipes lean into bolder flavor, including Japanese eggplant with cashews and chiles, bulgogi-style eggplant, and a one-pot summer vegetable pasta that combines eggplant with zucchini, squash, corn, and tomatoes.
The list also includes brunch and sandwich ideas such as a spicy eggplant frittata and eggplant tortas milanesa, plus comforting dinners like cheesy zucchini-eggplant bake, roasted eggplant with sausage and ricotta, and stuffed eggplant with crispy beef. A few recipes pair eggplant with tofu or pork for extra richness, reinforcing the article’s point that this vegetable can be creamy, crisp, smoky, or hearty depending on how it’s cooked.
Source: bonappetit.com
The post 19 Eggplant Recipes That Go Beyond Parm appeared first on .
]]>The post 47 Gochujang Recipes That Bring Big Flavor to Chicken, Noodles, and More appeared first on .
]]>The collection shows how easily gochujang can be worked into marinades, glazes, sauces, soups, and even richer combinations with butter, mayonnaise, or cream. The result is a mix of recipes that lean spicy, sweet, savory, and deeply comforting, with options ranging from quick weeknight meals to stews, grilled meats, noodles, sandwiches, and vegetable dishes.
Among the recipes highlighted are gochujang chicken stir-fry, gochujang-butter-braised tofu, tteokbokki, creamy gochujang gnocchi, cheesy buldak with rice cakes, kimchi udon with scallions, and gochujang sloppy joes. The list also includes sticky baked cauliflower, steak wraps, slow-roast chicken, turkey stuffed sweet potatoes, and gochujang-sesame noodles.
Several dishes draw on familiar Korean flavors, including dakgalbi, kimchi jjigae, spicy kimchi sujebi, sulguk, and braised chicken with crispy rice. The report notes that gochujang’s heat can vary by brand, so it is best to taste as you cook and adjust as needed. It also points out that gochujang should not be confused with gochugaru, which is a Korean red pepper powder rather than a fermented paste.
Source: bonappetit.com
The post 47 Gochujang Recipes That Bring Big Flavor to Chicken, Noodles, and More appeared first on .
]]>The post Eater’s App Adds a New Way to Share Restaurant Notes appeared first on .
]]>The update fits into a broader expansion of the app, which also includes options such as delivery ordering and ride booking. But the notes feature is being presented as a particularly useful addition because it reflects the way Eater editors already report on restaurants: with an eye for what to order, who a spot is good for, and what makes it memorable. User notes can also help signal to editors that a lesser-known bar or food stand deserves attention.
The article highlights several recent notes from Eater staff to show how the feature works in practice. Among them: praise for Thai Diner in New York City, described as consistently satisfying with favorites including the chicken liver with roti, cabbage rolls, and a breakfast sandwich; Tiki on 18th in Washington, D.C., noted for Filipino dishes and tiki drinks; and OyBar in Los Angeles, described as a low-lit hangout with strong cocktails and highly rated noodles. Other mentions include Chappie’s in the Catskills, Nodoguro in Portland, and J.P. Graziano Grocery in Chicago, each singled out for a particular dish, experience, or sense of place.
Overall, the feature is designed to make the app feel more useful for people looking for restaurant recommendations with texture and context. Rather than just listing practical details, the notes aim to capture the kinds of specifics that help diners decide where to go and what to order.
Source: eater.com
The post Eater’s App Adds a New Way to Share Restaurant Notes appeared first on .
]]>The post Inside A24’s Anthony Bourdain Biopic, Where Dominic Sessa Draws on Real Kitchen Experience appeared first on .
]]>For Dominic Sessa, that world was not entirely unfamiliar. Before becoming known for screen work, he spent summers at Cathy’s 14th Street Bakery in Ocean City, New Jersey, starting at 13 as a dishwasher and gradually learning how to mix dough, cut donuts, fry them, ice them, and make croissants. He also handled early-morning openings on his own, which gave him real kitchen experience long before he stepped into the role of a young Bourdain.
Sessa has said that one bakery mistake stuck with him: he once used the wrong dough mix, watched it swell into a huge mess, and tried to hide it by dumping it outside, only for the dough to expand even more. According to him, the bakery owner’s reaction taught him an important lesson about accountability. In the film, that same idea runs through Bourdain’s story, as the character’s lies to family, employers, and a romantic interest gradually push him toward self-awareness.
The actor’s path also mirrors Bourdain’s in other ways. Bourdain left behind an unsuccessful college experience before eventually entering the Culinary Institute of America and later becoming a major literary and television figure. Sessa, meanwhile, began as a scholarship student at Deerfield Academy, where a skateboarding injury ended his hockey plans and led him to theater. He has said performing changed his life after people told him he was doing something they wished they were brave enough to try. That momentum eventually brought him to Alexander Payne’s The Holdovers and, now, to Tony, directed by Matt Johnson.
Johnson has said Sessa’s background, his relationship to education, and the sudden attention that came with fame all helped make him right for the part. The actor has also developed a real affection for Provincetown during filming, calling it magical and saying he could imagine one day having a beach house there. For a movie about a young man trying to become himself, that sense of place and personal history seems to matter just as much as the food.
Source: bonappetit.com
The post Inside A24’s Anthony Bourdain Biopic, Where Dominic Sessa Draws on Real Kitchen Experience appeared first on .
]]>The post A Small Texas Barbecue Spot Is Smoking 20,000 Pounds of Brisket for World Cup Crowds appeared first on .
]]>The workload is massive. Zavala’s is preparing 20,000 pounds of brisket for the event, along with hundreds of pounds of sausage. Each week, about 200 beef briskets are trimmed, coated in a simple salt-and-pepper rub, and smoked. The sausage is made in house, with around 250 pounds hitting the grill over the course of a day, beginning at 4 a.m. Once the links develop the right snap, they are cooled in ice water.
The menu also includes carnitas, which are grilled for hours before going back into the smoker with coke and oranges for another three hours until they become tender enough to pull apart. Owner Joe Zavala says the operation depends on everyone on the team watching the smokers, checking temperatures and fires, and helping keep the meat consistent across six smokers. That shared attention, he says, is what keeps the barbecue steady even at this scale.
Beyond the volume, the story highlights the classic Texas hospitality Zavala’s is bringing to soccer fans during the tournament. The restaurant’s approach is simple but demanding: keep the smokers going, keep the team involved, and serve as much barbecue as possible while the crowds are in town.
Source: eater.com
The post A Small Texas Barbecue Spot Is Smoking 20,000 Pounds of Brisket for World Cup Crowds appeared first on .
]]>The post Could the James Beard Awards Move On From Chicago? appeared first on .
]]>According to reporting shared by the James Beard Foundation, the awards generate significant economic activity for their host city. The figure cited includes $8.3 million in direct spending, along with more than $1 million in state and local tax revenue. That kind of impact helps explain why cities compete for major food-world events, especially as culinary recognition can translate into tourism, visibility, and broader buzz.
The same roundup also noted several other food-related stories. General Mills recalled nearly a million Pillsbury bread rolls because they may contain glass, and cyclospora concerns prompted renewed attention to the safety of fresh produce. The parasite has been linked to items such as berries, lettuce, and snow peas, though the report said produce that is peeled before eating, like bananas and avocados, is generally considered safer if washed properly.
Elsewhere, a heated online debate broke out over a $38 basturma brisket sandwich at Los Angeles restaurant Yerord Mas. After a creator posted a negative review, the restaurant owner initially pulled the sandwich from the menu, only to bring it back after strong demand from customers and online commenters. The dish, made with about a half pound of Wagyu beef and topped with Gruyère mornay sauce, is now once again the restaurant’s top seller, according to the report.
The roundup also pointed to the growing business of line standers, people paid to wait in line for others. The practice has existed for years, with services once used for product launches and trendy food releases, and it remains a niche but persistent part of modern food and shopping culture.
Source: bonappetit.com
The post Could the James Beard Awards Move On From Chicago? appeared first on .
]]>The post Piaule Catskill Turns a Hudson Valley Stay Into a Quiet Food Escape appeared first on .
]]>The main building brings together the hotel’s restaurant and spa, with features like an untreated white oak ceiling, west-facing windows that look toward the mountains, and a sloping roof that mirrors the skyline. Guests also have access to a cedar-wall sauna and a saltwater pool facing the Catskills. The setup is meant to feel generous when full, but still intimate when only a few people are around.
The Restaurant at Piaule serves breakfast, lunch, and dinner with a hyper-seasonal approach that reflects the Hudson Valley. Dinner offers four choices for each course, and the kitchen makes room for gluten-free and vegetarian diners as well. A meal might begin with lamb sausage with braised fennel, yogurt, and herbs, or a venison tartare from Highland Farm, followed by house sourdough with cultured butter and mains such as Hudson Valley steelhead trout, wagyu hangar steak, golden hen, or forbidden rice.
Extras and desserts add to the experience, with options including caviar with potato chips, crème fraîche, and chives, as well as raw and roasted oysters. One highlighted dish was oysters Kilpatrick baked with butter, prosciutto, Worcestershire, and Calabrian chili. For dessert, the report mentions a cheese plate, campfire semifreddo, and blueberry sorbet. Breakfast is complimentary and includes local yogurt and pastries, with egg dishes available to order, while lunch brings sandwiches, soups, and salads. Between meals, guests can make pour-over coffee with a kit provided in the rooms, use Piaule mugs, and snack on complimentary local treats such as BjornQorn. The overall effect, according to the report, is a stay that leaves visitors feeling noticeably more at ease.
Source: bonappetit.com
The post Piaule Catskill Turns a Hudson Valley Stay Into a Quiet Food Escape appeared first on .
]]>The post The Best Dish Drying Racks for Cleaner Counters and Air-Dried Kitchenware appeared first on .
]]>According to the report, the top overall pick is the Joseph Joseph Expandable Dish Rack, which stands out for its adjustable design and ability to fit a wide range of kitchen spaces. It can expand or contract, the drain spout can be positioned to different sides, and it handled a dinner’s worth of dishes, utensils, pots, and glassware with ease. The rack also comes apart for cleaning and stores more neatly than many caddy-style alternatives.
For kitchens that need something more compact, the OXO Good Grips Aluminum Fold Flat Dish Rack was named the best folding option. It works as either a drying tray or a two-tier rack, folds down for easier storage, and includes a removable silverware basket. The report also highlights the Dorai Dish Pad as the best dish pad, offering another space-saving choice for smaller setups.
The update to the guide included seven newly tested products, ranging from simple drying pads to over-the-sink racks and expandable designs. Among the additions were two storable OXO racks, three IKEA styles, a Brightroom silicone mat from Target, and an affordable expandable option from Songmics. The overall takeaway is that there are many good choices, but the best one depends on how much space you have and how you prefer to dry your dishes.
Source: bonappetit.com
The post The Best Dish Drying Racks for Cleaner Counters and Air-Dried Kitchenware appeared first on .
]]>