Chef Marcus Samuelsson recommends enhancing corn on the cob with a blend of unconventional ingredients, including soy sauce, lime and Aleppo pepper, which balances the sweetness of the corn. The recipe, inspired by Mexican street corn but without mayonnaise, features a butter mixture with fresh garlic, soy sauce and Aleppo pepper, topped with queso fresco, lime juice and cilantro.

Dessert menus have experienced the highest growth among restaurant menu categories over the past year, with nearly a 10% increase in dessert items, outpacing the overall menu expansion of approximately 7%, according to Technomic. Panna cotta and crème brulee have emerged as standout desserts, growing in popularity by 25% and 17%, respectively. The surge in sweet treats is attributed to operators focusing on cost-effective, shareable dishes that appeal to value-seeking diners.

The Tiny Kitchen, a farm-to-table culinary boutique known for New Orleans gumbo and jambalaya dishes, has relocated to Prep Kitchens in Scottsdale, Ariz. The move allows Chef Traci White to expand meal prep and catering services and to partner with The Knot and WeddingWire for wedding menus. White, who has Louisiana Creole heritage, began her culinary journey in her grandmother's kitchen and has trained at the Culinary Institute of America.

This year's U.S. Open highlights the participation of renowned celebrity chefs, adding star power and creative flair to the event's food lineup. Iron Chef Masaharu Morimoto, Michelin-starred Alex Guarnaschelli, James Beard Award winner Kwame Onwuachi, and Chef Ed Brown collaborate at Aces for standout seafood and sushi selections. Chef Robbie Felice introduces PastaRamen, while Jose Andres Group presents Oyamel's Mexican specialties. Returning favorites like Simon Kim's Cote Korean Steakhouse and David Burke's Mojito further showcase the culinary talent headlining the tournament.

LeBlanc + Smith has introduced paid parental leave for its employees, partnering with Oyster Sunday to make family planning more accessible for hospitality workers. The initiative, which offers $1,200 and two weeks off for hourly workers and two weeks paid leave for salaried employees, has led to significant cost savings on health insurance and improved employee retention, with 68% of workers staying for more than two years.

School lunches in the US have become a cultural topic, reflecting evolving standards in food, nutrition and diversity. Schools now must work to accommodate medical, religious and dietary needs, making cafeterias central to compliance and care. The National School Lunch Program, serving millions of students, must balance strict federal nutrition standards with cost and taste. The latest USDA standards allow schools to serve traditional Indigenous foods, promoting local sourcing and cultural representation.

This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.