Category: culture / Coronavirus – The Pandemic Food and Takeout Innovations That Changed Restaurants

The flatbreads were designed to be eaten in Panera restaurants; the weight of the dough per flatbread was 110 grams for a perfect chewy-crisp base. But in March 2020, “we went from pretty much 85% dine-in to 85% off-premise overnight,” said Petersson. They tested the flatbread’s deliverability and found that the dough was drying out, – The Perfect Wine For Every Possible Post-Vax Hang

No glass! La Bodega de las Estrellas makes a magnum-sized POUCH of Tempranillo rosé with a little spout and a handle and everything. Perfect pool party wine. Your postponed wedding In a year of isolation, you may have realized that the person you wanted to spend the rest of your life will never learn how – The Food Businesses Helping with India’s Covid Crisis

Every other Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter, you’ll get her letter before everyone else. In India, where just about 2 percent of the population is fully vaccinated, the COVID-19 – Reviewing Maggie’s Townhouse, the Only Restaurant I’ve Been to All Year

I haven’t gotten out much this past year, except to one place: Maggie’s Townhouse. This restaurant has a knack for cooking exactly what I want for dinner (mostly carbs), though redundancy is an issue. It’s pretty exclusive—I’m one of fewer than six customers who has eaten there since last March. I suspect they do this – Through Pandemic and Anti-Asian Violence, My Chinatown Restaurant Is Holding On

We also began selling our frozen dumplings nationwide through a partnership with Goldbelly. It started out pretty easy, just 20 orders a week. We were so conservative in terms of what we thought we’d sell. Throughout the entire winter, from Thanksgiving to Christmas to Lunar New Year to Valentine’s Day, it was gangbusters. We were – 52 Easy Lunch Ideas to Brighten the Workday

Here’s a case for these quick lunch ideas: It’s midday, you’re working hard, the Slacks are pinging, and your stomach is growling. It’s time to take a pause to eat lunch, but you only have 30 minutes and you know you will get scurvy if you make boxed mac and cheese again. Whatever do you – The Lives of Essential Workers, One Year Into the Pandemic

“We have been called heroes, but I don’t like that word,” Albarran says. “We’re simply essential workers. We do our work as best we can so everyone can have food on their table.” Hernandez rides a bike full of orders in NYC. Photo by Hannah La Follette Ryan Andres Hernandez: DoorDash Delivery Driver, Queens, NY – I’m Afraid It’s Too Late to Save Restaurants

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who – This Dish Tells the Story of How COVID-19 Broke the Food System

Spot Prawns from Key City Fish in Port Townsend, WA“Serving restaurants was 75 percent of our business,” president Johnpaul Davies says. To make ends meet he’s now connecting his restaurant partners with other local producers, like farmers and butchers. The chefs order directly from the producer, and Key City Fish handles the delivery. Seafood from – “I’m Still Waiting On My Dream Restaurant”

On weekends in high school, while my friends went to football games, I washed dishes at my parents’ restaurant, Danthai. All I wanted was to get away. It’s that first-generation thing: I grew up in a Thai bubble, then when I got to school, English replaced my mother tongue. School lunches were my education on

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