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The State of Independent Restaurants in 2025: Resilience, Reinvention, and Rising Costs
A new James Beard Foundation report outlines how independent restaurants are weathering inflation, staffing shortages, and shifting diner habits with creativity and community at the core.
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Intermediate
40MIN
Ful Medames
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Intermediate
25H 25MIN
Lamb Meatballs with Ricotta Dumplings and Date Chutney
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Michael Mina Reconnects with His Roots in My Egypt
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Hospitality Over Hype: How Michael Mina Built His Restaurant Group to Last
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Chef Aitor Zabala’s High-Tech Fight Against Food Waste
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Intermediate
35MIN
Pasta Alla Vongole with Aji Amarillo & Cilantro by Chefs Angie Rito and Scott Tacinelli
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From Freezer to Sphere: A Beginner’s Guide to Cocktail Ice Carving
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Intermediate
1H 0MIN
Birdie's Spaghetti Bolognese
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Easy
Marinated Castelvetrano Olives
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Tracy Malechek-Ezekiel Built a Restaurant Around Her Values—And It Worked
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A More Equitable Kitchen: Mary Sue Milliken’s Fight for Women in Hospitality
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Intermediate
55MIN
Poke Latkes
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Trend to Table: The Latke Goes Upscale
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Challenging
16H 40MIN
12-Layer German Chocolate Cake
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Easy
25MIN
Persimmon & Kohlrabi Salad with Walnuts and Young Ginger
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