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A collection of news and information related to French Fries published by this site and its partners.

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    Feb 1, 2012 |Story| WSBT-TV

  1. Cheesy Burger Fries

    This hearty version of Cheesy Burger Fries offers all the tempting tastes of a juicy cheeseburger and fries combo, but you'll need a fork to enjoy them! It's perfect for a party or just for a fun and novel weeknight meal! Serves: 4 Cooking Time: 25 min ...

    Tags: Weather, Salt, Hamburgers, Foods and Beverages, Mustard

    2. Jul 13, 2011 |Story| WSBT-TV

  2. Chain restaurants will make kids menus healthier

    WASHINGTON (AP) — Parents seeking healthier restaurant meals for their kids can start to look beyond chicken nuggets and macaroni-and-cheese. At least 19 large restaurant chains — including Burger King, Chili's, IHOP and Friendly's —...

    Tags: McDonald's, Restaurant and Catering Industry, Michelle Obama, Human Interest, Economy, Business and Finance

    3. Feb 13, 2011 |Story| South Bend Tribune

  3. Healthy changes ahead on school menus

    <span style="font-size: small;">These days, school cafeteria workers have taken on the additional role of food cheerleaders, trying to turn on picky eaters to fruits and vegetables like kiwi and cauliflower.</span>
    These days, school cafeteria workers have taken on the additional role of food cheerleaders, trying to turn on picky eaters to fruits and vegetables like kiwi and cauliflower. These days, school cafeteria workers have taken on the additional role of...

    Tags: Food Industry, Politics, Education, U.S. Department of Agriculture, Elementary Schools

    4. Apr 28, 2013 |Story| Chicago Tribune

  4. Dibs on a french fry food truck

    A calamari taco with cilantro-lime relish would never replace a Chicago-style hot dog.
    A calamari taco with cilantro-lime relish would never replace a Chicago-style hot dog. We wouldn't dream of swapping a drippy Italian beef for a gruyere grilled cheese. We'll always crave deep dish pizza. But Chicago continues to miss out on the...

    Tags: Rahm Emanuel, Dining and Drinking, Bagels, Mini, Onions

    5. Apr 9, 2013 |Story| Orlando Sentinel

  5. Most kids' meals still far from healthful, group warns

    Even though children's nutrition has received lots of attention the past few years, you're still more likely to find chicken fingers and fries on kids' menus than wraps and salads.
    Even though children's nutrition has received lots of attention the past few years, you're still more likely to find chicken fingers and fries on kids' menus than wraps and salads. Ninety-seven percent of major restaurant-chain children's meals were...

    Tags: Starbucks Corp., Salt, Restaurant and Catering Industry, Darden Concepts, Inc., Hamburgers

    6. Apr 17, 2013 |Story| WTXX-LTV

  6. The Szabo's Food Truck Dispenses Some Serious Seafood

    Once spring rolls around, the warm weather nuts start getting super antsy for summer and all of the good things that come with it: enjoying the outdoors, the food and the drinks, hitting up the beach, etc. Here in Connecticut, summertime food goes beyond burgers and hotdogs, potato salad and popsicles. We've got all the fried seafood we could ever dream of. Thanks to the Szabo family, you don't have to wait till a weekend trip to the shoreline to get your fix. The Szabo family has many years of experience in the seafood industry, with a little storefront prepared-foods shop on Howe Avenue in Shelton, and Dan Szabo's life-long experience with seafood and perfecting his family's recipes. Now they're broadening the reach of their deliciousness with their roving Little Red Truck, serving up lobster rolls ($13), fried shrimp ($10) and clam strips ($7), chowders ($5 for New England, $4.50 for Manhattan) and lobster bisque ($7.50), burgers ($7 sirloin or $8 salmon, tuna or swordfish) and more to New Haven's hungry lunchtime crowd. All items come with french fries and coleslaw.
    Once spring rolls around, the warm weather nuts start getting super antsy for summer and all of the good things that come with it: enjoying the outdoors, the food and the drinks, hitting up the beach, etc. Here in Connecticut, summertime food goes...

    Tags: Manhattan (New York City), Hamburgers, Foods and Beverages, Seafood, New Haven (New Haven, Connecticut)

    7. Apr 11, 2013 |Story| Allentown Morning Call

  7. Restaurant review: Time stands still at George's Light Lunch

    In 1950, a newspaper cost about a nickel and a loaf of bread 14 cents. The first credit card was established that year, along with Bethlehem&rsquo;s George&rsquo;s Light Lunch. For more than a half century, this small eatery has been dishing out its lunch-style, fast-food fare.
    Special to The Morning Call
    In 1950, a newspaper cost about a nickel and a loaf of bread 14 cents. The first credit card was established that year, along with Bethlehem’s George’s Light Lunch. For more than a half century, this small eatery has been dishing out its...

    Tags: Dining and Drinking, Onions, Hamburgers, Steaks, Credit and Debt

    8. Mar 29, 2013 |Story| Los Angeles Times

  8. Anderson Cooper loves McDonald's French fries, wears them [Video]

    <img style="visibility: hidden; width: 0px; height: 0px;" src="http://c.gigcount.com/wildfire/IMP/CXNID=2000002.11NXC/bT*xJmx*PTEzNjQ1OTE4ODMzNTYmcHQ9MTM2NDU5MTg5MDMzNCZwPSZkPSZnPTImbz1mOGE5YmQzZGY1ZGM*NzI1Yjc5MzIxMGM2/M2I5MjYxMyZvZj*w.gif" alt="" width="0" height="0" border="0" />Anderson Cooper loves French fries. And not just any French fries. They have to be from McDonald's.
    Anderson Cooper loves French fries. And not just any French fries. They have to be from McDonald's. "There are some people who are Burger King people and there are some people who are McDonald's people," said Cooper on his show "Anderson Live" while...

    Tags: Google+, Burger King, Anderson Cooper, McDonald's, Hamburgers

    9. Feb 20, 2013 |Story| Chicago Tribune

  9. Passionate about potatoes

    My friends have jokingly named me the Potato Queen. They know when they arrive for a dinner party that potatoes inevitably will be on my table. I suffer the jokes gladly. I'm passionate about potatoes. And why not? They are one of the world's most versatile vegetables.
    My friends have jokingly named me the Potato Queen. They know when they arrive for a dinner party that potatoes inevitably will be on my table. I suffer the jokes gladly. I'm passionate about potatoes. And why not? They are one of the world's most...

    Tags: Salt, The New York Times, Onions, Foods and Beverages, Lifestyle and Leisure

    10. Jan 17, 2013 |Column| Daily American

  10. It should be our choice

    When you are told not to do something, doesn't that make you want to do it even more? Did you always make your parents' curfew time? Did you want to eat all of your Halloween candy at once even though your mom told you not to? If somebody puts a...

    Tags: Chocolate Cake, Weight, National Government, Obesity, Politics

    11. Dec 7, 2012 |Column| Orlando Sentinel

  11. Lunch at Be Our Guest, a new Fantasyland restaurant in Orlando

    With this week's opening of the new Fantasyland, dining options have expanded for guests at Walt Disney World's Magic Kingdom theme park
    With this week's opening of the new Fantasyland, dining options have expanded for guests at Walt Disney World's Magic Kingdom theme park. Be Our Guest Restaurant is an expansive and well-coiffed French eatery based on the animated movie "Beauty and...

    Tags: Dining and Drinking, Orlando Restaurants, Onions, Wines, Foods and Beverages

    12. Nov 24, 2012 |Story| Los Angeles Times

  12. Counter Intelligence: At MessHall in Los Feliz, fall in for fun

    We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it athomenearly as often as we should, because the crust, at least the right crust, is kind of a pain. This is why we love ordering pie in restaurants &mdash; somebody else has done the rolling and the chilling, worried about the correct shortening and performed the rituals of blind baking that too often leave us with burnt or shrunken dough.
    Los Angeles Times Restaurant Critic
    We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it athomenearly as often as we should, because the crust, at least the right crust, is kind of a...

    Tags: Pies and Tarts, Manhattan (New York City), Foods and Beverages, Restaurants, Lifestyle and Leisure

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