DoorDash is suing New York City over a new law that requires delivery companies to share customer data with restaurants.

I recently received word that a group of restaurateurs, including Gonzaga basketball alum Casey Calvary, is looking to open a late-night bar and grill that will be open until 3 a.m. and focus on serving those who serve food and beverages.

I love bacon. In addition to the crispy, smoky strips that I serve alongside scrambled eggs or sandwiched in a BLT, a beautiful byproduct is the fat rendered while cooking that can be used to add great bacon flavor to dishes of all sorts.

Downtown businesses in the U.S. and abroad once took for granted that nearby offices would provide a steady clientele looking for breakfast, lunch, everyday goods and services and last-minute gifts.

This week we are focusing on a classic boil. Boils can traditionally be prepared with numerous kinds of shellfish, whether saltwater or freshwater. I chose to use shrimp today as they are readily available and always a crowd-pleaser.

McDonald’s will begin selling a vegan burger in the United Kingdom and Ireland this month.

Federal health officials on Thursday delayed a high-stakes decision on whether to permit bestselling vaping brand Juul to stay on the market, while banning the sale of thousands of other electronic cigarettes.

There will be something missing at two Whole Foods stores opening next year: the rows of cashiers.

Taco Bell, it seems, is leaning into this collective cultural confusion with its long-awaited entry into the Great Chicken Sandwich Wars that have pitted fast food chains into a nationwide arms (wings?) race, with each concocting a fried-bird-and-bun combo.

Last week, we welcomed a new addition to our family. Zebadiah Zucchini weighed in at 7 pounds, 1 oz. It was a natural delivery, but my husband may have strained his back wrestling the squash from its leafy lair. Zeb quickly became part of the family. 

NEW ORLEANS — Shrimp and grits served for breakfast on the sidewalk at El Pavo Real. “Super Secret” seasoned pork and braised greens handed out at the door of the Live Oak Café. Spicy jambalaya dished out under a canopy erected on the empty sun-scorched streetcar tracks by a couple who just wanted to help.

BELLE PLAINE, Kan. – Cattle producers for 35 years have been bankrolling one of the nation’s most iconic marketing campaigns, but now many want to end the program that created the “Beef. It’s What’s for Dinner” slogan.

Tyson Foods is offering its front-line workers paid sick leave for the first time, part of an agreement that secured union support for its mandate that all U.S. employees get vaccinated against the COVID-19 virus.

Growth in the services sector, where most Americans work, slowed in August after setting a record pace in July.

LE CANNET-DES-MAURES, France — After a wildfire blazed through a once-picturesque nature reserve near the French Riviera, winemakers who grow the region’s celebrated crop are taking stock of the damage.

The central ingredient of a green salad is lettuce, but sticking to one type is one reason why your salad may be underwhelming. Mix two or three types together to introduce a variety of flavor and texture to your salad. Try mixing a crunchy lettuce like romaine or iceberg.

After a one-year hiatus because of the pandemic, Crave Northwest returned Friday with a one-night-only outdoor event that sold out quickly, according to event organizers Adam Hegsted, Tom Stebbins and Karen Upchurch Stebbins.

This salad is a quadruple threat of refreshment, with each of its four main elements offering a unique layer of quenching flavor. At its base are two cooling food A-listers: chunks of juicy watermelon and crunchy cucumber.

If you're a fan of the convenience and versatility of canned beans but you've thought they could use a flavor boost, I've got two words for you: Marinate them. Beans can soak up the flavors in a simple mixture of vinegar, olive oil, garlic, basil and red pepper flakes.