4 Delectable Packaged Food Stocks to Nourish Your Portfolio

The U.S. packaged food industry appears to be on a roll, courtesy of the rising demand for essentials amid the coronavirus-led stockpiling as well as increased at-home consumption. Well, the stay-at-home orders and other social distancing measures issued in March have highlighted a paradigm shift in consumer spending patterns, including increased buying of packaged food and related items. With more Americans staying at home, food consumption and demand has gone up significantly.

Incidentally, the ready-to-cook and other packaged food and beverage items are moving off the shelves faster than usual, whereas away-from-home food options have been off the table. Increased stay-at-home, work-from-home and dine-at-home trends have majorly stimulated demand for packaged food products, as they are easy to make, comfort food and also considered safer compared to outside food. Additionally, these non-perishable items can be piled up and stored, saving consumers from going out to buy food too often.

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Our food reviewer finds something to like at 5 new restaurants

The restaurant business is tough at the best of times, but opening during a pandemic, when diners often couldn’t even enter your restaurant? That levels up the difficulty to a mind-boggling degree. Several Sacramento eateries whose opening plans collided with a historic crisis have waded into the fray, trying to build a customer base through word of mouth, takeout and delivery.

Some newcomers have done well with casual, focused menus, including street food like tacos and other items well adapted to takeout. Madar Afghan Fusion Street Food — the area’s first to focus on Afghan and Uzbeki street food — was in the works for eight months. The Roshan siblings’ new restaurant is a tribute to their mom’s home cooking (the name means Mother), with dough made from scratch to their mother’s specifications for their bolani (filled flatbread) and tandoor-baked samosas — a popular Uzbeki street food, according to brother

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30 Tasty Ginger Recipes to Spice up Your Life (Or at Least Your Cooking)

You know ginger as the all-important ingredient for holiday season cookies, but this spice can do so much more. It adds warmth to curries and zing to dressings. It perks up salad bowls and gives drinks an extra oomph. Whether you’re using the ground stuff or fresh ginger root (more on that below), this delicious spice is a welcome addition to any plate (or glass). Which is why we’ve rounded up 30 tasty ginger recipes that will let this golden root shine, from breakfast to dessert.

RELATED: Here’s How to Grate Ginger Without Making a Complete Mess

Here’s what you need to know about this spicy root. It’s actually a flowering plant, and is close cousins to turmeric, cardamom and galangal. People have been turning to this plant’s rhizome (i.e., the ginger root we know and love) for thousands of years—and not just for cooking. According to our

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In the Finale, the Winner Proved Fusion Cooking Isn’t Just Some Lame ’80s Fad

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This season we’re recapping every episode of Top Chef All Stars Los Angeles. You can check out who had to pack their knives and go last week.

In a season honoring Los Angeles, one LA legend was noticeably absent: Wolfgang Puck. Sure, snooty New Yorkers may like to make sport of disrespecting the chef to the stars who became a star himself. But he’s much more important to late 20th century American dining than his east coast critics give him credit for. In the 1980s at his hit restaurant Spago, and especially at Chinois on Main, Puck helped usher in era of fusion cuisine by merging Asian and European traditions. Perhaps some of the dismissal of Puck is simply a residual hatred of what that trend devolved into: sushi tacos at Guy Fieri’s Tex Wasabi’s.

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