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Easy Tailgate Food

KaTom

Remove from heat and stir in the nuts, then pour onto a parchment paper lined baking sheet and separate with two forks. This recipe can also be made with substituted ingredients, such as gluten-free pasta or dairy-free cheese, to adhere to various dietary restrictions. 1 ⁄ 2 cup Chablis or dry white wine.

Food 62
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A Flaky, Buttery Saikyo Miso Black Cod Recipe That’s Rich in Umami

EATER

Originating from Kyoto, it is a regional type of generic white miso, and is well known for being especially sweet and rich in umami flavor. While saikyo miso is traditionally vegan, some varieties will include dashi, which is a bonito-based broth, and so if you have dietary restrictions always check the label first.

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MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

Consumers are shopping for the family on goPuff, indicating a need for immediate convenience for their essential products: When purchasing a baby product, customers were also likely to order other daily necessities, including: Horizon Organic Whole Milk, Bounty Paper Towels, Charmin Ultra Strong Toilet Paper or Minute Maid Lemonade.

2019 128
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MRM Research Roundup: 2022 Restaurant Trends

Modern Restaurant Management

46 percent would love to manage their dietary preferences with their favorite establishments. Illinois reports a +85 percent year-over-year increase in sales velocity in the week to January 1, largely due to the stringent COVID-19 restrictions which were in place at the start of 2021. Sales velocity is now 0 percent vs January 4, 2020.

2022 215
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How to create a menu from scratch: 10 key tips for restaurants

Open for Business

You may consider an extensive menu to appeal to pickier eaters and those with allergy or dietary restrictions. You can brainstorm on a piece of paper, or digitally in Google Sheets or Excel. If you’re opting for physical menus, sticking with black and white can minimize printing costs. How do you organize a menu?

Menu 78
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Is the Minimalist Restaurant Menu Over?

EATER

It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. The breast of the chicken is cubed, seasoned, and swiftly sautéed in a mixture of oil and white egg. At many restaurants, QR codes relegated the pieces of paper on the table to oblivion.

Menu 101