Main Course


Photo credit: Eric Shin

Hawaiian Cuisine: The Ultimate in Fusion Food

Rico digs into the history of Hawaiian cuisine, the ultimate in fusion food. Johnny Yoo, the executive chef of Roy Choi's L.A. restaurant A-Frame, is creating yet another phase in the multi-continental cuisine's evolution.


Pierette Huttner, Mustard Sommelier.

A Mustard for Every Occasion

French mustard brand Maille opened up a store in Manhattan recently. They sell dozens of mustard varieties there, and to help people decide what to pair them with, they hired "mustard sommelier" Pierrette Huttner.


MARK RALSTON/AFP/Getty Images

Sichuan Cuisine is Heating Up American Tastes

The bold flavors and exotic ingredients which typify cooking from the Sichuan region of China are drawing huge crowds to small restaurants in California's San Gabriel Valley.


abbrevsrestaurant.com

Fake Restaurant Abbrev’s Satirizes Food Trends

Comedian brothers Danny and Anthony Palumbo found themselves laughing at the over-earnestness of many in the dining world (along with the popularity of both small plates and cutesy abbreviated slang) and decided to parody all those trends at once with a meticulously-crafted website for a fictional restaurant, Abbrev's.


photo: kingskolache.com

Keeping Up with the Kolatches

Czech immigrants arrived in Texas around the mid-1800s and brought many native foodways with them, including the kolache. Over time, the stuffed dough balls evolved beyond their original form to include the beans, meats, and other foods for which Texas would become known. Now this iconic regional snack is on the national scene.


By Martintoy (Own work) [CC BY-SA 3.0 By Martintoy (Own work) [CC BY-SA 3.0 ], via Wikimedia Commons

Micheladas Are on the Make

Bloody Marys are so 2014. According to trend forecasters, micheladas — a Mexican-derived drink of lager mixed with some combination of savory sauces and spices — are set to be the hippest thing to sip in 2015.