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
Chefs all over the country are using the strained yogurt from the eastern Mediterranean in nontraditional ways
A growing number of restaurant operators are merging the beloved pairing into pies
Plant-based beef replacements have been among the top-growing menu items overall in recent years, but as a growing number of consumers (even ones who aren’t vegetarians) look for meat replacements at every meal, plant-based eggs are growing fast...
The operator of Nikutei Futago and Yakiniku Futago eyes new American markets
The consumer and menu research firm also predicts growth in breakfast and more culinary creativity
The marketing and research firms have made their 16th annual trend forecast
Plus an oyster roasted with squid ink, mushroom curry, and a cocktail inspired by Salvador Dali
