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The article from "People" features a recipe for Bacon & Thyme Brussels Sprouts by Tom Colicchio, a popular dish at his restaurant Craft in NYC. The recipe is included in his new cookbook-memoir "Why I Cook." The dish combines the richness of bacon with delicate herbaceousness, creating an addictive flavor. The recipe includes step-by-step instructions for preparing the dish at home, making it accessible to home cooks. [Extracted from the article]

Floral arrangements have become a popular addition to bars and restaurants in the United States. Machine: Engineered Dining & Drink in Chicago offers a unique experience where patrons can choose their own stems from a roving flower cart and have a florist create a personalized bouquet. Feast & Floral in Redwood City, California, allows customers to pair a charcuterie board and a bottle of natural wine with a custom bouquet for an elevated picnic experience. In Wichita, Kansas, the Grow Plant Bar offers botanical-inspired cocktails and a planting station where patrons can build their own terrariums. [Extracted from the article]

I (Eight-day Caribbean cruise from $599, i celebritycruises.com) SUITE EATS I Seabourn Pursuit, i the second expedition vessel launched by the luxe cruise line B Seabourn, b debuted this past summer with a 24-hour en suite dining menu (soon to be offered fleet-wide). New culinary experiences on board nine different cruise lines A FUN FEAST On board B Virgin Voyages' b fleet, passengers can choose from more than 20 restaurant venues, including many cuisines not traditionally showcased on ships, such as Korean (where guests can grill pork belly and learn to play Korean drinking games at Gunbae) or the Mexican-themed Pink Agave, which prompts indulgence in seared shrimp mole and multiple mezcals. [Extracted from the article]

The article reports that Danny Childs is offering pawpaws to a surprised couple in a park on an early afternoon in suburban New Jersey with a mix between a banana and a mango. Topics demonstrates how by slurping the tender insides and handing each person one of the peanutshaped fruits; and Childs is used to particular type of skepticism with ingredients that go beyond the whiskey sours and tequila sodas that dominate menus.

The article offers information on the initiative of restaurateurs Mark Gaier and Clark Frasier to plant their own Asian leafy greens such as mizuna, senposai, and tatsoi. Topics include brief backgrounds of the careers of the chefs, the opening of the Arrows Restaurant in Maine in 1988, and the challenges of sourcing for seeds. It also presents recipes for Spicy Ginger-Carrot Slaw and Asian Green and Apple Salad with Creamy Horseradish Dressing.

The article offers information on the top 10 restaurant dishes in the U.S. It states that the braised leeks with mozzarella and a fried egg of chef Charleen Badman has a Twitter hashtag of leekapalooza. Meanwhile, the lamb salad with fregola of chef-owner Christian Caiazzo makes used of organic ingredients. Furthermore, the vegan charcuterie of chef Sean Baker does not involve a bunch of vegetables masquerading as salumi.

The article discusses how they tested the mettle of sommelier Aldo Sohm of Le Bernardin restaurant in pairing the wine with the food for a difficult customer. It provides an overview on how Sohm deals with a difficult customer in looking for the appropriate wine. Moreover, it cites the suggestions of Sohm on the appropriate wine for several dishes including white burgundy for roast monkfish in sake broth. Several recipes are presented including octopus with black bean-pear sauce.

The article features various destination places which can be found in Lisbon, Portugal. It presents the place's historical venues that portrays the contemporary culture of the country such as the Museu Coleccão Berardo and the Heritage Av Liberdade. It offers a handful of hotels and hotel accommodations in the city including the Four Seasons Hotel Ritz and Fontana Park Hotel. It also introduces Lisbon's well-known restaurants that offers Portuguese cuisines such as Bocca and Sommer.

The article offers information on the business growth of Tex-Mex restaurants in San Antonio, Texas which highlights the continuous patronage of popular Tex-Mex dishes. It mentions several dishes that belong to Tex-Mex cuisine including carne guisado, fajitas, and enchaladas which depict the American-Indian and traditional Mexican cuisine. Moreover, the restaurants that follow the continuous tradition of Tex-Mex include the Torres Taco Haven, Mi Tierra, and La Margarita.

The article offers a guide to the best restaurants, hotels, shopping stores and notable places to visit in Venice, Italy. It cites the services of several restaurants which include Antiche Carampane which offer dinner for 2 for $130. It features several grand hotels including the 16th century Hotel Gritti Palace. It cites legendary landmarks and less-known spots that are worth visiting such as San Michele in Isola. Fortuny Factory and Showroom is one of the best shopping center in the area.

The article offers information on chef Brandon Go and his Hayato restaurant in Los Angeles, California. Topics discussed include staging at restaurants in Japan, learning in the complexity of the country's cuisine; making dashimaki tamago, a rolled omelet as delicate as a mille-feuille; and kaiseki menu using the five primary Japanese cooking methods.

The article offers the author's insights on the restaurant menus of chef Ethan Stowell. It mentions Stowell's restaurant cooking which include how to cook Anchovies & Olives, Staple & Fancy Mercantile, and a Wolf. It adds that Stowell's restaurant serves menus such as burrata, a cream filled mozzarella, for the party and wedding with ingredients such as the Italian sensitivity and Pacific Northwest ingredients.

The article offers information on several restored travel spots in Buenos Aires, Argentina. It says that the French Classical Algodon Mansion boutique hotel, which contains 10 suites with ebony wood floors, offers 24-hour butler service to its guests. It discusses several dishes offered by local restaurants, such as the local dish skirt steak by Casa Coupage. It adds that there are many ways to access the rich traditions of the city such as the first skyscraper Palacio Barolo.

The article provides tips on the right attitudes to achieve weight-loss goals. It states that weight-loss infomercials must not be considered, instead it is more realistic to lose a pound every week. It says that it is a smart strategy to eat a small portion of favorite treats to avoid the feeling of deprivation and obsession of the food that should not be eaten. It also suggests checking the restaurant's menu and choosing a healthy meal ahead of time to avoid dining sabotage during night outs.

The article evaluates several restaurants in the U.S. which include the Cinque Terre, located in Portland, Mine, Farm 255, located in Athens, Georgia, and Montagna in Aspen, Colorado.

The article reports on the trend for nutritional disclosure among restaurant owners in the U.S. Marc Geman, chief executive officer (CEO) of the Spicy Pickle restaurant chain, sent 30 of his top-selling dishes to a testing lab for nutritional analysis due to curiosity and customer demand. It mentions that restaurateurs are adopting nutritional disclosure as dozens of cities and states are considering to impose laws that require the posting of nutritional information on menu boards.

A review is offered for the dining restaurants located in Chicago, Illinois including the Duck Duck Goat, Pacific Standard Time, and Pretty Cool Ice Cream.

The article lists the publication's top new dishes available at various chain restaurants in the U.S. as of October 2018, which include cauliflower pizza crust at California Pizza Kitchen, lobster fritters at Bonefish Grill, and burgers at IHOP.

The article offers information on incorporating mortadella in menus by New York City chefs which includes replacing bacon with marinated mortadella in a bacon, egg, and cheese by chef David Chang, and Roman Reuben sandwich with mortadella and fontina cheese introduced by chef Nick Anderer.

A review is offered for the restaurant Mahalo located in Hawaii including chef Ravi Kapur adding dishes like Portuguese Bean Soup and Poke in menu, increased use of poke for cooking and views of Oahuan Kiki Aranita, on the same.

The article offers tips and strategies for healthy living. Tips and strategies include searching online menus for salads to reduce calories, lowering thermostat and switching light emitting diodes (LEDs) bulbs to save electric bill consumption, and adding protein to breakfast and having an interval walking to avoid diabetes.

The article reviews several restaurants in the U.S. including Northern Spy Food Co., located in New York City, Little Serow, located in Washington, D.C., and The Tasting Kitchen, located in Venice, California.

The article offers information on several restaurants and hotels in Monaco including Eqvita with pancakes and lettuce in menu, seafood in the Casino de Monte-Carlo and staying suggestion at hotel De Paris which is under renovating rooms.

An interview with restaurant consultant Aaron Allen is presented. Topics discussed include effect of menu design and dish description on food ordering, introducing foreign-sounding wines in the menu list by restaurants and increase in billing due to digital menu boards at some fast-casual places, and tricks of bold font, color and white space used to entice consumers to a particular dish.

The article focuses on personal health and fitness. Tips for how to add intervals to exercise routines are offered by the trainer Joe Dowdell, and advice on healthy menu choices from restaurants is also provided. A recipe for a healthy version of chili is included and vitamin supplements, such as green tea extract, are evaluated.

The article focuses on low fat foods available at restaurants including the Southwest Salad with Grilled Chicken at McDonald's, the Steak & Portobellos at Applebee's, and the Thai Chicken Salad at Au Bon Pain. The nutritional information is presented for each meal along with a review of the meal's quality.

The article discusses the strategy of fast food chains such as LYFE Kitchen and Freshii to check the calories and fat in their diet by letting fresh ingredients shine by keeping low sodium and mentions the quality meal offered by restaurant The Little Beet owned by chef Franklin Becker.

A review is offered for the North Carolina-based drinking establishment Dashi featuring fried octopus and Austin, Texas-based Franklin Barbecue restaurant and presents statistics regarding restaurant anniversaries that includes New York-based Union Square Cafe which celebrated its 30th anniversary.

The article presents views of several notable people on miscellaneous topics related to fashion, lifestyle and food. Topics discussed include dating apps and sites, decreasing trend of truffle fries in restaurant menus and fashion images on Instagram, an online mobile photo-sharing, video-sharing and social networking service. It also offers brief information on Original Recipe Salt-Free Seasoning Mix from Bagel Spice.

The article discusses the dish made by Matt Orlando, chef of Amass restaurant in Copenhagen, which contains chicken skins with tart lemon-marinated burnt kale and pearls of nut cream.

An introduction to the journal is presented in which the editor discusses various reports published within the issue including one about tips for selecting the right restaurant menus, one about ways to get great grocery deals, and one on coupon codes.

The article presents chef Dean Fearing's menu offerings that are updated from his grandmother's 1950 recipes and served for Sunday supper at his Fearings Restaurant in Dallas, Texas.

The article focuses on celebrity chef and restaurant owner John Currence of Oxford, Mississippi. Currence discusses his favorite menu item at each of the four restaurants he owns and operates in that community, including shrimp and grits at City Grocery, the Reuben sandwich at Bouré and a breakfast sandwich at Big Bad Breakfast.

The article presents an evaluation of restaurants in Texas specializing in breakfast including Fountain View Cafe in Houston, the Guenther House in San Antonio and Kerbey Lane Cafe in Austin.

The article features the breakfast sandwiches being offered at two restaurants such as The Point in Los Angeles, California and at the Manhattan's Peels.

This article presents several suggestions for meal substitutions that will give you a healthier meal when dining out. The article suggests trading black beans for mashed potatoes, substituting balsamic vinaigrette for a mayonnaise-based sauce in a sandwich, switching a side of macaroni salad for a green salad, and having whole grain bread with scrambled eggs instead of a roll.

The article discusses the nutritional aspects and the amount of calories contained in several typical menu items from a Thai restaurant. The Hot and Sour Shrimp Soup (Tom Yum Goong) is high in sodium but has less than 300 calories. The Cashew Chicken (Gai Pad Mamuang Him Ma Pahn) contains healthy fats from the cashews and contains 394 calories. Other dishes including Pork Panang, Coconut Shrimp Soup (Tom Kha Goong) and Pad Thai are discussed.

The article profiles several restaurants in Oklahoma that serve chicken-fried steak meals. A discussion of the side dishes that are served with the chicken-fried steak at the restaurants, which include Kendall's Restaurant in Noble, Ann's Chicken Fry House in Oklahoma City, and Clanton's Cafe in Vinita is presented.

The article discusses that seafood restaurant Brasserie 4:20 of Alex Liberati has been known for its beer that were made by the most radical producers.