Archive - Brenner Report

France trend report: Escargots, herring and mimosa treatments galore — but 86 the mustard

That's some of what I found on my recent trip to Paris and points southwest.

Jun 30, 2022 •

March 2022

Family dinner: It's everywhere, and it's going to save us

Drop-off meals are the delicious, nurturing answer to so many of life's (and the restaurant industry's) problems.

Mar 6, 2022 •

February 2022

Happy Lunar New Year!

Might we be on our way to a new, more evolved era in restauranting?

Feb 1, 2022 •

January 2022

Modern Brazilian cuisine, explained

Junior Borges, executive chef of the first restaurant of the genre in the U.S., will break it down for us in a live-streamed conversation

Jan 26, 2022 •

December 2021

The year in cooking (with recipes galore!)

The upside to sharing and oversharing recipes. Plus, a look back at Cooks Without Borders' most popular stories and recipes of 2021.

Dec 27, 2021 •

November 2021

Want restaurant culture to survive?

Whether we're diners, owners or staff, we all have an essential part to play. Plus readings/ watchings/ listenings and more.

Nov 9, 2021 •

March 2021

January 2021

December 2020

Moussaka gets a (long overdue!) makeover

Greece’s most famous dish has a curious history that may explain why it’s not easy to find a great version.

Dec 13, 2020 •

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