Jame Beard Award-nominated chef and restaurateur Nina Compton will open her second New Orleans eatery, Bywater American Bistro, this week. "People ask, 'What is American food?' It's the melting pot of whatever we want to cook," Compton said.
School nutrition professionals in Pennsylvania are working to meet calls from state lawmakers to boost the number of students who eat breakfast at school. Efforts include grab-and-go options, second-chance breakfasts and breakfasts in the classroom.
New York's 29B Teahouse is blending matcha powder with beer to create a green brew reminiscent of Japan's matcha beer. The resulting drink is not only perfect for St. Patrick's Day, but also offers a refreshing sip throughout the year, writes Kat Odell.
Einstein Noah Restaurant Group has unveiled a new prototype for Noah's New York Bagels in Oakland, Calif. The chain's first new unit in several years is a 2,300-square-foot restaurant with features including cold-brew coffee and tea on tap and a new ordering and payment system designed to speed service.
Tempering eggs is only really necessary when a recipe calls for mixing eggs into a piping hot liquid, such as avgolemono, the Greek lemon-and-chicken soup, writes Sohla El-Waylly. The process can be sped up by adding the eggs to hot liquid inside a blender, or by turning on an immersion blender in the pot of hot liquid and directly adding eggs.
Blending water and nut butter at a base ratio of one cup per tablespoon creates a fast, smooth nut milk that lasts up to five days in the fridge, Aliza Abarbanel writes. These improvised nut milks will have a toasted flavor, unless they are made with raw nut or seed butters.
Washington D.C.'s Columbia Room is offering a punch bowl-sized cocktail that is stirred by sound in a special bowl that vibrates. The cocktail is called Sound, and it's part of a menu that explores time, sound, color and flavor.
As sour beer sales rise in the US, it is the perfect time for chefs to experiment with it in the kitchen, writes Jane Black. Mussels can benefit from being braised in a fruity lambic, and chef Peter Smith has had pleasant results churning ice cream with apricot sour ale for Sovereign in Washington, D.C.
Some top wineries have been developing parallel brands that allow them to be creative without diluting their top label, Dan Berger writes. Calif. winemaker David Ramey has introduced Sidebar, a brand that uses different grape varieties than his flagship wines.
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