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'80s dining trends experience revival

ProChef SmartBrief | Jan 23, 2015

Several 1980s dining trends are on the rebound, affecting everything from decor to menu items, writes Hugh Merwin. Chefs are tinkering with flaky quiches, pasta salad and swordfish -- popular dishes from nearly 30 years ago -- and decorating with bold bright logos which offer a stark contrast to the subdued, vintage decor that's been used in trendy eateries for the past 10 years. New York magazine (01/22)


Beard Foundation names first 2 award winners for 2015

ProChef SmartBrief | Jan 27, 2015

Japanese noodle soups are blank canvas for creative toppings

ProChef SmartBrief | Jan 22, 2015

Why umami makes all the difference in savory dishes

ProChef SmartBrief | Jan 22, 2015

Beef short ribs are ideal for warm winter meals

ProChef SmartBrief | Jan 26, 2015

Chefs develop sustainable, plant-based seafood alternatives

ProChef SmartBrief | Jan 26, 2015

Meatballs make the menu at Super Bowl parties

ProChef SmartBrief | Jan 27, 2015

Texas' chili tradition gets cooks fired up

ProChef SmartBrief | Jan 27, 2015

Feta brine creates pungent, tasty roast chicken

ProChef SmartBrief | Jan 26, 2015

Q&A with The Slanted Door's Charles Phan

ProChef SmartBrief | Jan 28, 2015


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ProChef SmartBrief | Jan 28, 2015

2015 Augie honorees announced

ProChef SmartBrief | Jan 28, 2015

Sunkist Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions

ProChef SmartBrief | Jan 27, 2015

Szechuan Mushroom Stir Fry

ProChef SmartBrief | Jan 26, 2015

Get the credential that gives you the edge

ProChef SmartBrief | Jan 23, 2015




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