Plus a savory riff on a Thai dessert, seabass with pork, and a multifaceted squash dish

A look at unique and eye-catching food and drink from Restaurant Hospitality’s New on the Menu column

They look like fries, and taste like funnel cake. What’s not to love...

Plus sweet potato gnocchi, a beef dish from Puebla, and the latest from Michael Beltran

Aguachile is a Mexican dish made of shrimp that have been submerged in liquid seasoned with peppers, acid in the form of lime juice, salt, plus slices of cucumber and slices of onion. It’s essentially a spicy version of ceviche, but a key...

NRN editors and a few outside voices weigh in on what the restaurant industry can expect in the year ahead