Gregory's 26 Corner Taverna

The main ingredients of Caesar salad reimagined in a savory pasta

Ask whether the pasta is egg-free, and to hold the parmesan.

Editorial Director

Ask what is in it.

Associate Editorial Director

Ask what is in it.

Associate Director, Visuals

Ask what is in it.

Ask what it is made with. The menu does not list the ingredients.

Senior Culinary Editor

Ask what is in it.

Ask whether it is cooked in butter or a meat stock rather than oil.

Ask what it is made with. The menu does not list the ingredients.

Associate Culinary Editor

Ask what is in it.

Associate Editorial Director

Ask what is in it.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask whether the pasta is egg-free, and to hold the parmesan.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask whether the beans are cooked with lard, bacon or a meat stock.

Ask whether it contains butter, milk or egg.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask whether the broth or sauce is made with fish sauce, oyster sauce or a meat stock.

Ask whether the pasta is egg-free, and to hold the parmesan.

Ask what it is made with. The menu does not list the ingredients.

Ask whether it contains dairy, egg, or an animal-based stock.

Ask whether the rice is cooked in stock or finished with butter.

Ask whether the sauce uses fish sauce, oyster sauce, shrimp paste or chicken stock.

Ask whether it is cooked in butter or a meat stock rather than oil.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask which of the rolls are vegetable, and whether the sushi rice is seasoned with dashi.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask whether it is cooked in butter or a meat stock rather than oil.

Ask what it is made with. The menu does not list the ingredients.

Ask whether the beans are cooked with lard, bacon or a meat stock.

Ask whether the broth is vegetable rather than meat or fish stock.

Ask what it is made with. The menu does not list the ingredients.

Ask whether it is cooked in butter or a meat stock rather than oil.

Ask whether anything is added to it, on its own this is vegan.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask whether the pita is made with milk or butter, and whether the white sauce is tahini rather than yoghurt.

Ask whether the batter has egg or milk in it.

When TGI Fridays opened its first location in Amman, Jordan, in the early 2000s, I discovered a little slice of Americana: the

Ask what is in it.

What arrived in the early 1990s was not an entirely new food so much as an irresistible new name. Mack found “jalapeño poppers” already appearing on Midwestern bar menus when Anchor Food Products, a Wisconsin frozen-appetizer company, applied to trademark the phrase in 1992. Daniela Galarza, reviewing the federal trademark record

Ask what is in it.

More consequentially, Anchor turned the popper into a system. It could be produced at scale, frozen, packed into cases, shipped to restaurants, and lowered directly into the fryer

Ask what is in it.

Of course, chain-restaurant menus are not permanent archives. They are subjected to regular rounds of testing, expansion, and pruning. According to a 2021

Ask what is in it.

This is how dishes tend to disappear from chain menus: through repeated rounds of sales analysis, consumer testing, cost calculations, and operational triage. The

Ask what is in it.

Ask whether the broth is vegetable rather than meat or fish stock.

Ask what it is made with. The menu does not list the ingredients.

Of all the personalities featured at the fair, perhaps none more fully represented the bridge between the old food world and the new than Sarah Tyson Rorer. The proprietor of the Philadelphia Cooking School, domestic science editor of the

Ask what is in it.

While the fair was in its closing weeks, a young writer named Upton Sinclair headed to Chicago to visit the Packingtown slaughterhouses, and his investigations would be published as

Ask what is in it.

On the night of December 1, seven months after the exposition opened its gates, a crowd of 100,000 gathered for the closing ceremonies. At midnight, the great floral clock chimed 12 times, and David R. Francis, the president of the exposition, pressed an electric button that extinguished the millions of lights that had enchanted visitors from around the globe. "The great White city," the

Ask what is in it.

Ask whether anything is added to it, on its own this is vegan.

Ask whether the batter has egg or milk in it.

Ask whether the dough has milk in it, and to leave off any dairy cheese.

Ask whether it is tempered with ghee or with oil.

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

Ask whether the batter has egg or milk in it.

Ask whether the broth is vegetable rather than meat or fish stock.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.