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Eater Talks | How Restaurateurs Innovated Their Way Through 2020

Eater - 0
For restaurants, the consequences of the pandemic were immediate — and therefore so was the need to “pivot,” that cliched catchphrase of 2020. Amid capacity restrictions, kinks in the supply chain, and full-on dining shutdowns, many of the creative minds behind the food and beverage businesses we love found inspiring ways to keep their doors open and customers fed.
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Internacional

Aquí se cocina el futuro de la gastronomía española

EL PAÍS - 0
España llegó al cielo de la gastronomía. Conquistó las estrellas Michelin y expandió su sello por el mundo. ¿Cuál será la siguiente revolución? Las nuevas promesas apuestan por una cocina que reivindica la tradición y la materia prima.
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Internacional

How I fell in love with Portugal’s briny, garlicky clams – plus the recipe

The Guardian - 0
One food writer so loved the country’s famed shellfish he set up his own restaurant in the clam capital of the Algarve
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Internacional

Cómo cocinar con seitán, la ternera vegana

EL PAÍS - 0
Esta pasta de gluten de trigo aporta fundamentalmente proteínas y es fácil de digerir, siempre que no seas celiaco.
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Internacional

Restaurants and the People Who Work in Them Need a Bailout. Let’s Finally Give Them One.

Eater - 0
Coronavirus infections are spiking uncontrollably. Hospitals are over capacity. The public doesn’t understand which activities are safe, and city and state officials vaguely warn that worse is yet to come.
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Internacional

Michelin Announces 2021 Stars for Beijing

Eater - 0
Weeks after opting out of a California dining guide, French tire company Michelin is carrying on with its international fine-dining ratings. This week, it revealed the 2021 stars for Beijing.
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Internacional

Ghost Kitchens Are the Wave of the Future. But Is That a Good Thing?

Eater - 0
Sunset Squares Pizza has fewer than 1,000 followers on Instagram. Delivery in its neighborhood — San Francisco’s Sunset district — costs $5, while those farther afield in the city pay $10.
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Internacional

El adiós de Zalacaín

EL PAÍS - 0
Un recorrido por cinco décadas del restaurante que abrió el camino de la alta gastronomía en España
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Internacional

La cocina de David Muñoz llega por primera vez a Barcelona con su restaurante virtual Goxo

EL PAÍS - 0
El cocinero, dueño de DiverXo, reconoce que tenía muchas ganas de abrir un proyecto en la capital catalana.
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Internacional

Meat Experts Butcher One of the Tenderest Steaks

Eater - 0
The flat iron is one of the most difficult to cut yet tender steaks on the animal.
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