Optimizing and tightening menus while keeping the innovation pipeline flowing. Plus: seafood handhelds, fried chicken, cold weather cocktail trends, comforting plant-forward dishes, patty melts, dessert innovations, and transitioning from customizable menus to curated menus.
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Stories in this Issue
A trio of toasts wows with big, balanced, beautiful flavors
Chefs are extending the reach of hummus
The diner classic returns to the spotlight
Welcome to the November-December 2020 issue from Cathy Nash Holley