Health & Nutrition

P.F. Chang's New Menu Offers More Than 40 dishes at 600 Calories or Less

P.F. Chang’s Farm to Wok food philosophy comes to life in its new menu, highlighting scratch kitchens, wholesome, simple ingredients, and the power of the fiery wok.

Firebirds Wood Fired Grill Honored for its Commitment to Fresh Produce

Sometimes the sincerest form of flattery is complete surprise.

The Trend of the Blend: Restaurants Compete in James Beard Blended Burger Project

After a successful debut in 2015, the James Beard Foundation has once again partnered with the Mushroom Council to host the Blended Burger Project.

Green Thumbs in the Kitchen

Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers.

Parasole to Open Field Day, Fast-Casual Spinoff of Good Earth

Twin Cities-based Parasole Restaurant Holdings will open Field Day, its first fast-casual spinoff of the popular Good Earth brand, in the fall of 2016 at Ridgedale Center (General Growth Properties ...

Baking for Special-Needs Diets can be Rewarding and Beneficial

For those chefs in the baking and pastry field, there’s a unique opportunity to affect the first and last courses of any great meal.

The HALO Effect

Early each morning, Scott Magnuson hangs a sign on his office door at The Argonaut asking for a few moments of tranquility.

Sporting Polished Dining

The typical sports bar has moved well beyond a drab, male-dominated environment that offers a bunch of televisions and a limited menu of beer and pub grub.