Don’t get me wrong, I like my fancy mesclun lettuces as much as anyone — I’ve got a full bed of them in my garden. Those fancier lettuces have vivid flavors that I love.
But romaine has something they lack — crunch.
It was the Caesar salad that sparked the rebirth of romaine lettuce and one of [...]
Sales of Greek-style yogurts have been picking up lately, according to two retailers that SN spoke with recently.
“Greek style and probiotics are the big things now. We sell a lot of Greek-style yogurt, both full fat and light,” said Bryan Jackson, dairy manager at Ralph’s Thriftway, Olympia, Wash. Jackson said that total yogurt sales have [...]
According to data from two consumer research firms, BrandIndex and Ace Metrix, Taco Bell and Subway, as well as other restaurant brands like KFC and Applebee’s, which are also pitching healthfulness, have garnered the attention of new demographic groups and elicited favorable perceptions with their new ads.
“Overall, people are improving their opinions of quick service [...]
Choice Hotels CEO Steve Joyce the other day about his impressions of the 8th annual Americas Lodging Investment Summit, the hotel industry’s first big gathering of the year that was held last week in San Diego. During the summit, industry leaders agreed that 2010 will be better than 2009. For consumers, that means that rates [...]
Fast food doesn’t always have to mean greasy burgers and fries.
In Queens, a sampling of food to go can take you on a culinary trip around the globe – from Filipino noodles and specialty sandwiches from California to Korean fried chicken.
The borough is fast becoming a hotbed of unusual franchises because of its ethnic diversity, [...]
In the United States, Taco Bell’s value positioning seems to be working, and the company is prepared to move forward with breakfast, which should launch nationally in 2011, as well as other previously announced initiatives, like new beverages and a soft corn taco. The company is most optimistic about Taco Bell’s potential in 2010, the [...]
SideDish Magazine has some great cocktail recipes for your Superbowl entertainment, like this:
Sazerac
What has been referred to as “the first cocktail” from this city of great cocktails.
½ Teaspoon Herbsaint or Pernod
3 oz Bourbon
Dash Peychaud’s bitters
1 Teaspoon simple syrup
Swirl 1/2 teaspoon Herbsaint or Pernod in a Martini glass to coat inside.
Fill cocktail shaker with ice; add [...]
Restaurant kitchens are jam packed with foods that have jumped ethnic boundaries to become fixtures of the American diet. Hot dogs have transcended their Germanic roots and are ballpark staples and picnic standards, while salsa has taken its place alongside ketchup as a condiment of choice. Pizza is on menus from breakfast through dessert and [...]
The new ketchup pack, unveiled Thursday by H.J. Heinz Co., is shaped like a shallow cup. The top can be peeled back for dipping, or the end can be torn off for squeezing. It holds three times as much ketchup as a traditional packet.
WYFF
Raw eggs are among the ingredients most fervently embraced by cocktail revivalists who have sought out new techniques and circled back to classic recipes. And the MarTEAni is a signature drink at a bar that is seen as a paragon of the new cocktailians.
Venturesome barkeeps are finding themselves at the intersection of public health [...]
