Menu descriptions that make me salivate

Slow roasted sturgeon at Wexler's Lacy Atkins The San Francisco Chronicle 2009

I study menus every night, so I should be immune to their literary charms. However, a few well chosen words can hook me like a fish going after a brightly colored lure. Menus that merely list ingredients, and that seems to be a growing trend, are missing out on prime marketing opportunities. The right adjectives can create positive enticements for diners More...

by eliana watson | Published 6 years ago
By eliana watson On Friday, July 15th, 2011
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Kellogg To Curb Kids’ Unhealthy Food Ads

WASHINGTON — The nation’s largest food companies say they will cut back on marketing unhealthier foods to children, proposing their own set of advertising standards after rejecting similar guidelines More...

By eliana watson On Friday, July 15th, 2011
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Starbucks Bistro Boxes Take On Chain Restaurant Dishes

Starbucks keeps pushing further and further afield from its core coffee business in search of the big bucks. They’ve tried publishing books, serving alcohol and installing small convection ovens to heat More...

By eliana watson On Friday, July 15th, 2011
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French Beauties for Bastille Day

Vive la France! Whether it’s a picnic that has you wishing you were gazing up at the Eiffel Tower or a summer supper à la provençal, toast la République on the 14th with 14 French recipes — bon appétit! Hit More...

By eliana watson On Friday, July 15th, 2011
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Do Restaurants Attract Theft?

What is it about restaurants that attracts thefts? Eater has taken to documenting the “Shit People Steal” from high-end restaurants. They’ve found that customers, encouraged by the cover of dim More...

By Shayla Kiderten On Sunday, March 27th, 2011
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French 75 Cocktail – 5 Minitue Recipe

Directions – Half fill the cocktail shaker with cracked ice, then add gin, lemon juice, and sugar. Shake the mixture vigorously, then strain it into a highball glass packed with cracked ice. Fill the glass More...

By Angela Miller On Saturday, March 26th, 2011
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Swedish Meatballs in Dill Sauce

Soak crumbs in 1 cup cream in a medium bowl until thick. Meanwhile, cook onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally, until softened, about 6 minutes, then stir into crumb mixture. More...

By John Bellingham On Saturday, March 26th, 2011
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Family Friday: Maple Madness

In this part of the country, it’s a rite of passage—the annual March Break trek to the sugar bush. We’re lucky to live so close to the so-called “Maple Belt,” the swath of hardwood forest that stretches More...

By Keyshia Kimberley On Friday, March 25th, 2011
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Make your own Chinese take-out tonight (with half the sodium and more than twice the fiber!)

One thing I love about working in the EatingWell Test Kitchen is that we can make just about any recipe healthier. Even though Asian food in general has a healthier halo (often lean meat or fish and lots of vegetables More...

By Mohit Khanna On Friday, March 25th, 2011
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6 Ways to Celebrate American Chocolate Week

ONE: Cook with Chocolate If you’re looking for an awesome cookbook, try a couple of our old standbys—or some new faves: Making Artisan Chocolates by Andrew Garrison Shotts; Chocolate Obsession by Recchiuti/Gage/Caruso; More...