The Dish - OrlandoSentinel.com: Zaxby's introduces new banana pudding milkshake

The Dish - OrlandoSentinel.com Headlines from OrlandoSentinel.com

Zaxby's introduces new banana pudding milkshake Apr 8th 2013, 18:41 Zaxby’s has introduced a banana pudding milkshake. The creamy treat is hand-blended and topped with real whipped cream and sweet vanilla wafer pieces. The milkshake is the fifth limited-time-only milkshake to be offered since Zaxby’s debuted its milkshake lineup in 2010. In Central Florida, Zaxby's fast food eateries are located in Kissimmee, Orlando, Orange City and Ocala. The company operates more than 570 locations in 13 states, including Alabama, Arkansas, Florida, Georgia, Indiana, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Texas and Virginia. Media files: 16x9

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The Dish - OrlandoSentinel.com: Truffles Grill closes in Winter Park Village

The Dish - OrlandoSentinel.com Headlines from OrlandoSentinel.com

Truffles Grill closes in Winter Park Village Apr 8th 2013, 14:41 Truffles Grill, a small eatery known for offering a variety of Southern indulgences at moderate prices, has closed in Winter Park Village. A call to the restaurant Monday morning confirmed that the last day of service was Sunday. Media files: 16x9

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L.A. Times - Food & Dining: Recipes that speak plainly

L.A. Times - Food & Dining Headlines from latimes.com

Recipes that speak plainly Apr 6th 2013, 07:00 There's nothing more freeing for a seasoned cook than a recipe that assumes knowledge. Elizabeth David guides simply, Edouard de Pomiane cuts to the quick and Patience Gray focuses on essentials. Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or paragraphs. That's it. Media files: 16x9

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The Dish - OrlandoSentinel.com: Hash House A Go Go opening to public April 16 on Orlando's International Drive

The Dish - OrlandoSentinel.com Headlines from OrlandoSentinel.com

Hash House A Go Go opening to public April 16 on Orlando's International Drive Apr 5th 2013, 20:06 Hash House A Go Go, a new restaurant at 5350 International Drive in Orlando will have a ribbon cutting April 10 with Orlando Mayor Buddy Dyer and Commissioner Samuel B. Ings. After that the eatery, which is part of a chain with restaurants in Las Vegas, Reno and Chicago, will be open for private dining for "friends and family." At 9 a.m. April 16, Hash House A Go Go opens to the public. The restaurant will have an urban-farm décor and serve over-the-top portions of what the owners call "twisted farm food." Hash House A Go Go will be open daily, with breakfast served all day through lunch and selected signature breakfast items available at dinner. Breakfast service will start at 7 a.m. April 17, continuing into lunch from 11 a.m.-5 p.m., and dinner will be served from 5-11 p.m. with late night dining on Friday and Saturday until 1 a.m. Brunch service will be served Saturdays and Sundays 7 a.m.-5 p.m. You can check out the menu at hashhouseagogo.com. Media files: 16x9

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L.A. Times - Food & Dining: Farmers markets: Be aware of the rhythm of the season

L.A. Times - Food & Dining Headlines from latimes.com

Farmers markets: Be aware of the rhythm of the season Apr 5th 2013, 18:04 There are still good choices in April, including strawberries, rhubarb and blueberries. April is generally the least abundant month for locally grown fruits, with nothing like the profusion of stone fruits in summer, apples in autumn and citrus in winter. But there's still plenty of great choices at farmers markets, particularly for shoppers alert to the rhythm of seasons and growing areas. Media files: 16x9

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat Apr 6th 2013, 07:00 Let's start with that 42-ounce, $175 steak. Chef Chad Colby, in a space at Mozza, is obsessed when it comes to the ways of all flesh. The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina , a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not — just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this. Media files: 16x9

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L.A. Times - Food & Dining: Dandelions for dinner? A weed by any other name...

L.A. Times - Food & Dining Headlines from latimes.com

Dandelions for dinner? A weed by any other name... Apr 6th 2013, 07:00 Sure, they're a headache in the yard, but with the proper preparation and ingredient pairings in the kitchen (bacon, garlic, maple syrup, etc.), dandelions can bring an assertive, delicious taste to a salad or pesto. "But they're weeds ." Media files: 16x9

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