The New Guard of European Cuisine Chefs embrace Eastern European-inspired menus Although Americans will always love Italian, Spanish and French fare, Eastern European cuisine is quickly jumping into the spotlight and West Coast diners are eating it up. Jody Eddy
From Ordinary to Exraordinary .Side dishes aren’t just co-stars anymore Say goodbye to cooked carrots and mashed potato sides. Today’s restaurant meal accompaniments can be just as, if not more alluring, than the entrée itself — thanks to chefs’ creativity in the kitchen. Think quinoa with pine nuts instead of rice and tarragon purple potato salad over their mashed cousins. Caitlin M. O’Shaughnessy
BRAD DAANE
KALI KIRSCHMAN
SARA KRAUS
desserts that straddle the sweet-savory divide, embracing fall and winter produce, baking up veggie-inspired sweets such as beet and goat cheesecake, candy cap mushroom bread pudding and sugar snap pea-infused panna cotta. Laurel May
