Food Daily Dish

Mother's Day freebies: Frozen yogurt, truffles, more

Amy Hubbard

Restaurant and Catering Industry Mother's Day Lifestyle and Leisure Cooking Red Lobster

If Mom is a frozen yogurt fan, you're in luck. A Mother's Day freebie means she can have 6 ounces of yogurt or sorbet plus toppings on the house at TCBY.

"No strings attached," vows TCBY's interim Chief Executive Neal Courtney in a news release.

The deal is being offered at the more than 400 TCBY locations nationwide. (You can check the location nearest you to make sure it's in on the fun.)

PHOTOS: 19 recipes for Mother's Day breakfast in bed

According to TCBY, mothers who pop in can get "all flavors of yogurts and sorbets, any toppings combinations and all 'Super Fro-Yo,' " which is what the chain calls its offering with fiber, protein and active cultures.

If steak and seafood are on Mother's Day wish list, McCormick & Schmick's is offering complimentary chocolate truffles for moms with brunch or dinner. If Fleming's is more up your alley, moms who dine at the restaurant on Mother's Day will receive a $25 gift card for future use (you have to come back by June 15).

Also, Red Lobster has had a daily $50 gift card giveaway this month. Check out the restaurant chain's Facebook page.

ALSO:

Mother's Day: Beers for the brunch table

There's a new pizzeria -- Stella Barra -- in Hollywood

Would you pay $100 for a hamburger that looks like this?

Copyright © 2014, Los Angeles Times

Related Content

Restaurant and Catering Industry Mother's Day Lifestyle and Leisure Cooking Red Lobster

Food
Critic's Choice: Brunches that can begin a civilized day
On these beautiful, lazy mornings of late spring, brunch beckons like the promised land. Bring a couple of good friends (or your mom), sit in the sunshine and catch up over a relaxed meal. We're not talking giant buffets but carefully prepared, seasonal dishes. I don't indulge often, but...
Daily Dish
Garlic galore: 17 outrageously delicious ways to use garlic
Mankind's love of garlic, part of the onion family, dates back to the Egyptian pyramids. Here are 17 examples of garlic's versatility -- a quality that will be in abundant display at the annual Gilroy Garlic Festival, held this year from July 26 to 28. More: Garlic, garlic, garlic

Daily Dish
Red wines: 17 of our biggest, boldest, juiciest picks
Are you looking for a red wine that goes with beef -- or roast chicken? Are you on a budget -- or an expense account? Los Angeles Times wine critic S. Irene Virbila suggests the following reds, at all price points, plus pairing suggestions.
Daily Dish
Easy dinner recipes: Mac 'n' cheese ideas for Meatless Monday
Could it possibly get any better than mac 'n' cheese for dinner? Probably not. Which is why we've included not one, but three mac 'n' cheese recipe options for your dining pleasure. You're welcome.
Daily Dish
10 great L.A.-meets-Naples Margherita pizzas
It’s hard to write about Los Angeles pizza without getting a little defensive. Non-Angelenos love to hate our city, and after they exhaust the topics of traffic and Hollywood, they accuse us of having no pizza. This is a preposterous accusation. Los Angeles may not have a storied regional...
Daily Dish
For real apricot flavor, look beyond the apricot, with a half-dozen recipes
Have you given up on fresh apricots? You’re not alone. Unless you are fortunate enough to have a source for those perfect little Blenheims, most apricots you’ll find at the farmers market are pretty disappointing. They’re varieties that are intended for drying and canning, and when eaten...
Food
From Alain Passard, the beauty of a simple salad with a great sauce
We go to great restaurants for magic, for an extraordinary experience that is beyond our reach as home cooks. And so how to explain that the single most memorable dish I had at Alain Passard's Michelin three-star restaurant l'Arpege in Paris was a salad, and one that you could make quite...
Daily Dish
Tools and tricks to bring out wines best flavor during hot summer months
Heat wave, with more scorching days coming our way. Time to put those whites and rosés and, yes, reds in the fridge at the ready. But if you didn’t plan ahead, no worries. There’s more than one way to get that bottle cold.

Comments

Food Jonathan Gold Recipes Daily Dish

Loading