Grains

Feta cheese salads, gyros, baklava and triangles of spanakopita are the items most people in the United States associate with Greek food. But not one of these items has anything to do with what this country is currently experiencing: a Greek revival! Traditional foods from different regions of Greece today are served at a slew of Greek restaurants, including QSR ...

Pundits have so exhaustively picked apart the popularization of Latin American cuisines that we could probably recite the reasons for their rise in our sleep. There’s the oft-mentioned travel theory, which posits that holidays spent scaling Chichén Itzá or lolling on Ipanema Beach have transformed our taste buds. Then there’s the media angle, which credits the Internet, not to mention ...

In the 1st century, written records—part of the Passover Seder about the korech (which translates as “wrap” or “sandwich”)—note that Rabbi Hillel the Elder wrapped “Paschal lamb, the matzo and the bitter herbs” and ate them as one, thereby, quite possibly, creating the first sandwich.But the noted rabbi’s invention would eventually be credited to another. John Montague, the fourth Earl ...

When Barilla cast a broad look at the entire U.S. marketplace to determine which consumer demographics to target for a new line of “reinvented” pasta, it scanned the expanse, then looked downward—and saw children. That’s because the largest consumer group purchasing the classic blue box of Barilla pasta at retail was parents.“People who really cook at home tend to be ...

The creation of Boston-based Legal Sea Foods’ Summer Harvest Salad began when a chef met a farmer. To develop the East Coast chain’s first item made entirely of local produce, Chef Jeff Tenner, executive director of culinary operations, asked the farmer to plant Cherokee Red lettuce for its sweetness and color. Tenner then arranged for the needed volume with that ...