Restaurants

Embracing Our Differences Through the Foods of Israel

By Chef Judi Gallagher – Israeli cuisine is trending. Yes, trending. In a country steeped in tradition where some street and desert scenes seem like a movie set with sculptural dunes and sheep roaming or crowded marketplaces or tiny cafes, Israel is becoming an amazing mix of cuisines. There are Kosher McDonalds spreading across the …

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Flavors Inspire Harmony at a Quarrelsome Table

By Marsha Fottler – In preparation for an upcoming trip to Israel that will focus on ways that social harmony might be achieved through a celebration of the many wonderful elements that make up the food culture of the region, I’ve been reading the illuminating and optimistic cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. …

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GOURMET HIGHWAY: Following The Biscuit Road

By Doc Lawrence – Perhaps the longest soliloquy about biscuits in the history of theater is in the middle of “The Dixie Swim Club,” a delightfully tender comedy somewhere between “Steel Magnolia’s” and “Designing Women.” During their annual retreat on North Carolina’s Outer Banks, a showdown prompted by a New York Times account of unhealthy …

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Restaurants and Home Cooks Embrace Egg-centric Dishes

By Chef Judi Gallagher – Eggs are having a renaissance. Sure, they’re used in everything from cake batter to carbonara, and they always will be, but these days you’ll find egg-centric dishes on just about every restaurant menu and in the pages of every food magazine. It’s become almost common to see salads or sliders topped …

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Restaurants Define Themselves – How Do You Fit In?

By Marsha Fottler – In the restaurant industry, the words “fast food” don’t exist anymore. Today,  places such as McDonald’s, Burger King, Wendy’s or Popeye’s  call themselves is Quick Service. The product and the delivery system haven’t changed, just the name because in today’s cuisine world, fast food sounds cheap and unwholesome, which it is. …

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