tos 
Modern Restaurant Management
SEPTEMBER 26, 2023
To help avoid CNP, consumers should watch out for any unusual or unauthorized activity on their cards and call their issuing bank immediately if they notice anything suspicious. In addition, businesses and food delivery apps should be on the lookout for suspicious activity to avoid CNP.
OpenTable
OCTOBER 9, 2020
Since then, this platform has given space to interviews with leading chefs, how-tos from the kitchen to the dining floor, and insightful data from OpenTable’s unparalleled network of diners. . These important voices and learnings deserve better visibility, and can serve as conversations for a broader community.
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EATER
NOVEMBER 20, 2020
Writing a physical list was a good exercise to consider the places that I’ve missed, or that I fervently want around when out-of-town guests come back, or that feel like such a part of the fabric of the community that I can’t imagine what the neighborhood would be like without them.
EATER
AUGUST 23, 2023
I had to definitely lean into Eater LA to try to figure out where I was getting food. I of course have my go-tos in Los Angeles. I was just back in LA for several weeks, and it’s funny, I don’t know all the places in LA anymore. But it is so expensive in New York City.
EATER
OCTOBER 27, 2020
The labor to flavor ratio makes it one of my go-tos when I get bored with cooking or can’t be bothered to put in much effort. . — Jaya Saxena, staff writer. Lemongrass coconut chicken : The sauce is unbelievably tasty for just a few ingredients and it comes together so quickly. It’s also great over rice or any other grain.
EATER
OCTOBER 21, 2022
And a week later, I’m inevitably Googling “recipes that use a lot of apples” to make sure I get through them all. Since I can only make so many crumbles and tarts, this savory-sweet scone has become one of my go-tos during apple season. They also freeze well, on the off chance I’m not up for eating six scones in a weekend.
EATER
JUNE 12, 2020
We still rely on grocery stores and basic pantry ingredients, of course, but the recipes we use now become reliable go-tos or part of family lore for different reasons. We see food through the lens of the internet, where inertia and zeitgeist point us to compelling still lifes and their accompanying recipes.
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