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
The former Eataly executive will oversee restaurant operations in New York City’s Seaport district
Margaritas are U.S. consumers’ most-loved cocktail, and as Americans’ love of spicy food grows, so does their love of a little “kick” in their favorite beverage...
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
