There is nothing I enjoy more than having my mother stop by and cook for me. Your mom always seems to know the best way to make your favorite dish. For me, that means her famous poached eggs over challah. This was a dish that spawned out of necessity and became a family favorite. OneFIND OUT MORE |

Photo via Flickr member icrontic I consider fresh herbs one of the most powerful flavor tools in a chef’s repertoire. Fresh herbs add a sense of place, rich aroma, and delicious flavor to any food. But if the chef is a superhero, there comes a kryptonite with the use of fresh herbs: they’re not availableFIND OUT MORE |

There are the rare people who approach cleaning with zest. The “whistle while you work” types who approach tackling a pile of grime with joy. The rest of us know it has to be done, but don’t exactly relish the experience. Having a spic and span restaurant not only makes it easier to work butFIND OUT MORE |

Would you like fries with that? The infamous example of upselling is not just for fast food establishments. It has its place in every restaurant, but how do you do it without looking like a washed out car’s salesman? There is an art to it. Knowing the art can be one of the things thatFIND OUT MORE |

Egg salad always makes me think of summer, sunshine, and picnics. It’s an easy meal to make the night before an outing and it keeps well in a cooler with an ice pack. It’s the perfect pairing with a crusty bread and cold lemonade. Because of these summery feelings, egg salad is one of myFIND OUT MORE |

Photo collage via CakeSpy Cooking is a wonderful art with many delicious rewards. But preparing food can take a lot of time and attention, so it’s awfully nice to discover shortcuts that will help maintain the quality of your ingredients and streamline your process. These 20 easy kitchen hacks will make your life much easier,FIND OUT MORE |

Hey, hot stuff. Oh sorry, we weren’t talking to you. We were flirting with our food. With the rise of food photography, we have taken our epicurean choices up a notch. Restaurants and chefs can rise to celebrity status, but they have to keep au courant with what is trending in an industry that isFIND OUT MORE |

A long time ago, in a land far, far away, people paid with cash. It sure seems that way, doesn’t it? If you ask someone today if they have change for a $20, you will likely be met with a blank stare. As a restaurant, you are probably keenly aware of this if your POSFIND OUT MORE |

Like many words in the English language, the word “fine” can have many different meanings. When someone asks how you are doing and you answer “fine” they may imagine that it is code for “not very well at all.” Yet when we bring the word “fine” before the word “dining”, the tables turn. We expectFIND OUT MORE |

As Christmas approaches each year, I get more and more excited for one of my favorite southern Italian traditions: The Feast of the Seven Fishes (Festa dei sette pesce). There are many variations of this feast and the number of fish can even vary, up to as many as thirteen different kinds! Regardless of howFIND OUT MORE |