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At Hyatt’s Secrets Mirabel Cancún, Quality Time Is the Real Luxury of This Adults-Only All-Inclusive

At Hyatt’s Secrets Mirabel Cancún, Quality Time Is the Real Luxury of This Adults-Only All-Inclusive

Many Americans say they lack quality time spent with loved ones, a gap Hyatt is helping to close with its adults-only, all-inclusive resorts. In a national survey, Hyatt Inclusive Collection found that 82% of Americans “feel they aren’t getting enough time with the people who matter most,

Backyard brunch returns as hosts look for easy menus and outdoor setups

Backyard brunch is back, trading complicated hosting for gatherings built on easy menus, flexible layouts and make-ahead dishes that keep service manageable without last-minute fixes. That approach fits into daytime schedules and keeps setup and cleanup from taking over the day. Hosting remains a regular part of routines,

How France fell for reimagined 19th-century workers' canteens

How France fell for reimagined 19th-century workers' canteens

So-called bouillon restaurants are mushrooming all over France, reviving a traditional low-cost Gallic meal concept that can compete with fast-food on prices and easily beat it on quality. "It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a

National Picnic Day brings new focus to packing meals that travel well

National Picnic Day on April 23 draws attention to a practical part of eating outdoors: packing food that can survive the trip. As more spring meals move to parks, beaches and roadside stops, picnic plans often come down to what will still hold up by lunchtime. A National Today survey

Outdoor dining season starts earlier as patios and backyards fill up

Spring is quietly becoming an outdoor dining season, and neither restaurants nor home cooks wait for summer to prove it. From rooftop bars filling on weeknights to backyard tables taking over casual get-togethers, the shift shows up in how Americans take advantage of the milder weather. For many, the

Plant-forward menus expand as vegetables take the lead on more tables

Plant-forward menus put produce at the center of the plate, with cooks using technique and layered flavor to build dishes where vegetables lead and proteins play a supporting role. That approach is changing menu construction across kitchens, as expectations around flavor, texture and presentation start with the produce itself.

Destination dining drives weekend getaways

Destination dining is turning single restaurant reservations into the reason for travel. Instead of building itineraries around sights or cities, travelers choose where to go based on where they can get a table, then plan entire trips around that one meal. Nearly 80% of travelers consider food important when choosing