Update reliable classics with modern flavor touches

Cocktails starring this superfruit become surefire menu hits

Look to beans for global flavor play

Menuing global flavors is the pathway to this generation

Modern pasta applications carry intriguing Asian flavors and mash-ups

Building next-level flavors in this comfort category

A bit further out of San Antonio's downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine

On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in San Antonio's new Thompson Hotel last year showcasing Texas ingredients

Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre

La Panaderia, which fills its bakery cases with traditional Mexican sweet breads like pan de muerto, is a must-visit morning stop in San Antonio

San Antonio's Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007

At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods

In a revamped former brewery complex that has become San Antonio's central culinary destination, Brasserie Mon Chou Chou is a slightly irreverent French brasserie where locals and visitors sip cocktails like the best-selling French Pink Fairy

Fusion is in evidence at Best Quality Daughter in dishes like the mochi cheddar hush puppies, featuring Japanese mochi with Brazilian pao de queijo

Discovering creative pathways to plant-forward menus

Scouting trends in this emerging food destination town

Scouting trends in this emerging food destination town

Chefs are crafting a flavor story with plant-based fish that consumers can hook into

Salmon’s mainstream popularity is spawning an influx of plant-based innovation

Plant-based shrimp satisfies seafood cravings and generates buzz

Modern menus rely on a fearless embrace of flavor

Recipe courtesy of Chef Christophe Joignant
Sponsor: National Mango Board

Recipe courtesy of Chef Christophe Joignant
Sponsor: Idaho Potato Commission

Recipe courtesy of Chef Christophe Joignant
Sponsor: King’s Hawaiian

Let one advantage lift another when you choose Land O’Lakes® Clarified Butter

At the always-packed Box Street Social, which started life as a food truck in San Antonio, the all-day brunch menu gives chilaquiles an Eastern-Med makeover

Dialing up new dimensions in craveability with thoughtful attention to flavor nuance

Updating favorite sandwiches with trend-forward twists

Leverage the signature flavor profiles of three classic dishes

Bold flavors on pizza pies are hitting the sweet spot for Gen Z diners

Morning menu innovation is back in full force

Recipe courtesy of Chef James Patterson
Sponsor: Bush’s Best

Recipe courtesy of Chef James Patterson
Sponsor: Tyson Foodservice

Recipe courtesy of Chef James Patterson
Sponsor: Bel Brands USA

Carrots are flexing their plant power across all dayparts

A classic sandwich, endless innovation

Applying the value and versatility of hand-selected beef cuts across the menu

From seed to package, sustainability has multiple layers at Gills Onions

Putting flavor inspirations to work in dishes that deliver what customers demand

Recipe courtesy of Chef Brian Robertson
Sponsor: Idaho Potato Commission

Recipe courtesy of Chef Brian Robertson
Sponsor: True Aussie Beef & Lamb

Recipe courtesy of Chef Brian Robertson
Sponsor: Bel Brands USA

A fresh approach to menu engineering

New Wave Shrimp helps restaurant operators expand their plant-based offerings

A reader's perspective on a few of the topics explored in this issue

Crafting nostalgic food memories one bite at a time

This ancient fruit offers trend-forward solutions for modern menus

Trend tracking uncovers new menu opportunities: Japanese-Italian mash-ups, Nikkei cuisine and yuzu kosho

The breakfast sandwich offers an ideal home for the red-hot fried chicken trend