Snacks are in high demand—both as between-meal pick-me-ups and as substitutes for breakfast, lunch or dinner. Take your snacking game to the next level with these five innovative ideas.
Grilled street corn, also known as elote, is served as a walk-around snack in Mexico. At Bodega Taco Bar, the grilled corn is topped with lime aioli, crumbled cotija cheese and chili powder.
Chef Marti Lieberman of Mac Mart repackages mac ‘n cheese in wonton wrappers for bite-size finger foods that make a perfect snack or shareable starter. The extra-cheesy recipe uses five types of cheese.
At Farmshop in Santa Monica, chef Brian Reimer gives hummus a California spin by blending fresh avocados along with the traditional chickpeas and tahini.
Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.
Summer is right around the corner, and so are several food-centric holidays. From National Donut Day to International Sushi Day, here’s a look at several marketing opportunities in the coming weeks.
