In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
Today’s potato sides are even more delectable, infusing creativity to the fullest and making guests salivating in the process. We chatted with the Idaho Potato Commission about their takes on creative potato sides these days, and found out there are more than we could have imagined. Here are ten delicious recipes the organization shared.
Friendly competition continues to drive forward the Chicago food scene. On this episode of “Chef’s Alliance Round Table,” Paul Barron sits down with the Windy City’s top culinary movers and shakers to have a discussion about the food artisan movement, along other topics.
Vegetables have been taking center stage on the menu, making for ample selections for those looking for vegan and vegetarian meals. But there's plenty more than salads and roasted veggies to pick from. We spoke with the team at California Avocado Commission to get their take on the latest in vegetarian and vegan dishes that wow the palate. Here’s are five plates that are a must-try right now.
As today’s coffee culture becomes more refined and sophisticated, baristas are being held to a higher standard by guests. Making coffee has certainly evolved into a craft and an artform. That’s why the hashtag #coffeeart has really taken off. Coffee mugs act as a barista’s canvas and espresso is their paint of choice.
Izzy’s Fish and Oyster, a Miami Beach staple, is packing up its clams and digging into the west coast. Named after Chef and Partner Jamie DeRosa’s daughter, Izzy’s is a little piece of New England right here in the sunshine state. The menu features menu items that transport you to the Cape and remind you of simpler times.
There has been a shift in consumer demand for hand-made, artisan foods in the last few years. It’s no longer just our industry recognizing the art and dedication behind these products. We decided to sit down with Specialty Food Association President Phil Kafarakis to talk about this shift and how it’s impacting the specialty food sector.