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Deviled eggs are back on spring tables, and home cooks are reinventing them

With spring gatherings filling the calendar, deviled eggs return as a practical dish that home cooks can prep ahead, carry easily and vary from one platter to the next. The familiar appetizer now turns up with different pairings and fresh twists, giving it new life without losing its place at

Rhubarb returns to kitchens with new uses in desserts, syrups and drinks

Rhubarb is back in the kitchen, and it’s not just headed for pie this time. Fresh supply is picking up this spring, and cooks are working it into syrups, drinks and a wider mix of desserts to keep rhubarb in rotation while it lasts. The global rhubarb market is

Redefining wellness in the Mexican Riviera

Wellness travel is no longer just about booking a massage and maybe taking a yoga class; travelers now want to explore authentic healing and connection. In the Mexican Riviera, you can find resorts honing in on this trend to create a more holistic vacation experience. Wellness tourism has evolved into

Strawberry season begins with classic shortcakes and new savory ideas

Strawberries arrive at peak season, filling dessert trays and savory plates at the same time. With supply running high, Americans put strawberries to work across the menu, finding more ways to use them and get more inventive in the kitchen. This post may contain affiliate link(s). As an Amazon

Airport dining expands beyond fast food as travelers expect better options

Airport food is no longer a last-minute sandwich before boarding, as travelers plan meals inside the terminal instead of grabbing whatever is fastest. Airports bring in local restaurants and chef-led concepts that replace standard fast-food counters, turning preflight time into an actual part of the itinerary. Airlines

The new potluck comes with fewer rules

Potluck meals are making a comeback in offices, apartment buildings and neighborhood gathering spaces as hosts look for practical ways to feed a group. Shared sign-up lists, store-bought platters, homemade dishes and simple ingredient labels make the table easier to assemble, while the format spreads cost and effort

Rosé season starts earlier as spring dining moves outdoors

Rosé season starts earlier as spring dining moves outdoors, and restaurants across the country bring chilled pink wine onto patios, rooftops and sidewalk tables well before summer settles in. Once guests move back outside for lunch, brunch and early dinner, rosé fits the kind of lighter service that comes with