Nursel Koigeldieva, a Kyrgyz chef, showcases her heritage through her restaurant, Nursel Central Asian and Russian Cuisine, in San Carlos, Calif. Koigeldieva blends Eastern European and Asian flavors, offering authentic Kyrgyz dishes such as borscht, ganfan and kuurdak. Koigeldieva manages the restaurant and a ghost kitchen in San Francisco, aiming to provide a taste of Kyrgyzstan while challenging gender norms from her home country.

James Beard Award winner David Standridge is set to open Mystic Fish Camp in Connecticut this month, featuring an analog dining experience as an alternative to digital formats. The restaurant, a camp-inspired seafood eatery that draws on the nostalgia of old-school New England fish shacks, will serve local, wild-caught seafood, including bycatch such as dogfish and monkfish, offering sustainable alternatives to more popular species.

Cooking brisket presents a series of challenges, including lengthy cook times--often exceeding 12 hours--and numerous unpredictable factors. Pitmasters must manage issues like temperature fluctuations, smoke quantity and wood quality, all of which can impact the final flavor and texture. Chef Matt Abdoo advises that constant monitoring and the right equipment can help overcome these obstacles, but stresses that brisket will always demand extra care and skill.

For the first time, the Dietary Guidelines Advisory Committee recommends prioritizing plant-based protein over animal sources, including traditionally healthy options like chicken and fish. Beans, peas, and lentils are now suggested as top protein choices, while red meat is placed at the bottom of the list.

This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.

The US alcohol industry is experiencing significant losses due to a Canadian boycott of American-made spirits, beer and wine that began in response to trade tensions initiated by President Donald Trump. The Distilled Spirits Council reports that exports of US distilled spirits to Canada dropped by 62% in the first half of 2025, while wine exports fell by 67%. The Liquor Control Board of Ontario, which sold more than $700 million worth of US alcohol last year, has ceased sales entirely.