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1 week ago | 
getflavor.com | Mike Kostyo |Leigh Kunkel
A distinct but related version of girl dinner is a yin-yang combo of a salad and fries—martini optional, but encouraged. This style of snack plate is all about balance, with fresh, crunchy greens set off by crispy, salty fries. It’s healthy and still includes a little treat. And because both salads and fries are infinitely customizable, it’s easy to make the dish work on just about any menu.
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1 week ago | 
getflavor.com | Mike Kostyo |Leigh Kunkel
One strong perk of snack dinners is that they offer the perfect venue for supporting players to steal the show. Popeyes may be known for fried chicken, but last summer, the Louisiana-inspired chain turned the spotlight on its classic sides through a limited-edition Girl Dinner Meal. Through a special tab on the brand’s website, customers could create their dream snack dinner, with offerings including coleslaw, mac and cheese and Cajun-spiced fries. Was it mostly a marketing trick? Sure. Did it work?
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1 week ago | 
getflavor.com | Mike Kostyo |Leigh Kunkel
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1 month ago | 
getflavor.com | Mike Kostyo |Katie Ayoub
Saffron’s reach extends into modern cocktail development. Its subtle complexity adds an intriguing layer to innovative drinks, introducing striking color while deepening the flavor story. From golden threads infusing a gin and tonic or whiskey sour, saffron brings the ability to complement both sweet and savory flavors, making it a versatile ingredient for mixologists. As example, look to Dante, a world-renowned bar in New York.
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1 month ago | 
getflavor.com | Mike Kostyo |Katie Ayoub
Saffron’s distinctive floral and slightly bitter notes serve as an intriguing balance to the rich, savory profile of pork in a variety of culinary applications. From hearty Mediterranean and North African pork stews, where saffron infuses the braising liquid with a luxurious depth, to creamy saffron risottos studded with tender pieces of meat, the spice gives these dishes a distinct, signature flavor.
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1 month ago | 
getflavor.com | Mike Kostyo |Katie Ayoub
Beyond its established role in savory dishes, saffron can play nicely on the sweet side of the menu. With its delicate fragrance, gorgeous hue and floral tone, saffron works well as a swirl through panna cotta or ice cream, or a final flourish in a chocolate dessert. Saffron-infused pastry cream in donuts or churros promises differentiation and leans into the hi-lo trend.
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Feb 24, 2025 | 
getflavor.com | Mike Kostyo |Katie Ayoub
The Breakfast Martini, developed in the late 1990s in London, is angling to give the mimosa and Bloody Mary a run for their money. Celebrating all things English, it sports gin, marmalade (made with sour orange), Cointreau and lemon juice. The addition of the puréed marmalade adds a pleasing viscosity to the drink while the flavors in the sour orange marmalade introduce a lively, bright tone.
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Feb 24, 2025 | 
getflavor.com | Mike Kostyo |Katie Ayoub
At B.B. Wolf’s Sausage Co. in Orlando, Fla., the Ybor City-Style Dog showcases the Cubano flavor system, featuring mojo pork, pickles, Swiss and mustard. This stands out for a few reasons: It’s a playful interpretation of familiar Cubano flavors, and it highlights the versatility of the sour orange-spiked mojo. If mojo pork can easily move into a hotdog build, how else can this craveable meat preparation be featured on menus? In tacos, burgers…?
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Feb 24, 2025 | 
getflavor.com | Mike Kostyo |Katie Ayoub
The Sour Orange Pie at Over Under, a hip brunch spot in Miami, demonstrates how easily sour orange moves into the dessert side of the menu while keeping its tartness intact. The restaurant’s answer to the ubiquitous Key lime pie, it sits on a crust of crushed Saltines. To counter the acidic and salty flavors, a generous topping of torched meringue hugs the pie. « BACK Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.
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Dec 4, 2024 | 
getflavor.com | Katie Ayoub |Patricia Fitzgerald |Mike Kostyo |Nicole Duncan
In the U.S., fried chicken might call to mind a plate of breaded drumsticks and wings with generous helpings of mashed potatoes and green beans. But as Ben Murray, culinary director and executive chef of Immigrant Food, points out, “nearly every country has its own version of fried chicken.” The three-unit “gastroadvocacy” restaurant group in Washington, D.C., spotlights an array of global dishes and food culture.
