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Nancy Kruse

Articles by
Nancy Kruse

Page 5
Food

Cabbage is getting its day in the sun

State of the Plate: The humble vegetable has become an unlikely star of dishes. And chefs are also finding new ways to spotlight squash.

Consumer Trends

What'll it be for a COVID-wisened industry, experience or convenience?

Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?

Food

Restaurants are filling their menus with smoke

State of the Plate: Chefs are smoking everything in the latest menu trend, from brisket to cocktails and even ice cream.

Food

A look at the good, and bad, menu developments from 2021

Sweet & Sour: The debut column from Nancy Kruse and Peter Romeo focuses on the good, the bad and the ugly from the year that was.

Food

At Worlds of Flavor, food memories drive innovation

State of the Plate: Menu Trends Columnist Nancy Kruse reports from the Culinary Institute of America’s Worlds of Flavor Conference, which provided a taste of the Americas.

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