cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
A taste of love and comfort
The time I was offered this dish, it was a chilly winter evening. I had just returned home after a particularly challenging day at work, feeling exhausted and a bit defeated. The weight of the world seemed to rest on my shoulders, and I longed for something that could provide solace and warmth.
By Haris Hadzic2 years ago in Feast
Pillows of Love
It was 2011, the day after my husband’s burial. The exhausting run of hospital visits, sleepless nights, hospice, and the random sandwich in a knotted stomach was over...for now. There was so much sadness, guilt, and worry that I wasn’t sure if I could bear it. There was the stress of making arrangements and stifling my grief while contending with scheduling and finances. A father and a stepdad who could not be in the same room for longer than a few minutes. Corralling my hubby’s family and updating friends. I was nothing short of a hot mess.
By Lynn Jordan2 years ago in Feast
A Warm Embrace in a Bowl
It was a bitterly cold winter evening at our cottage in northern Michigan, the kind where the snowflakes seemed to freeze mid-air before they even touched the ground. I had just returned from a grueling day exploring the towns of Port Austin and Bad Axe. I took some pictures, but an interview I had scheuduled for a new story fell through. My spirits were as low as the temperature outside; I was questioning the impact of my work, wondering if it was reaching anyone or making a difference.
By Paul Austin2 years ago in Feast
Let Your Nationality Shine
Northern Europe Estonia Mulgikapsad is a delicious dish that is prepared with pork, sauerkraut, and barley. The dish originated in the Mulgima region in southern Estonia. The meat, barley, and sauerkraut are placed in a saucepan with water to cover and cooked slowly. It is ready when the meat is tender and the barley soft. It is served with boiled potatoes.
By Rasma Raisters2 years ago in Feast
Plus ça change, plus c'est la même chose
I come from a long line of cooks. In my own lifetime, my mother was a cook, and her mother before her, and I have learnt from much from them. Of course, I am defining “cook” as someone obligated to serve up meals in order to preserve life. For my grandmother the advent of the domestic freezer, and shops catering for its use, was a revolution in catering, and the addition of a microwave opened up brave new worlds! I well remember the stacks of frozen pizzas, ten packed cylindrically in a plastic sheath, with which she embraced international cuisine. Très sophistiqué, oui?
By Hannah Moore2 years ago in Feast
My Long Shot Recipe Adventure
When I was seventeen, like many girls that age, I craved adventure and acceptance, sometimes simultaneously. In search of either or both, I made choices then, which seem foolhardy now, such as taking a day trip to New York City with $5 in my pocketbook.
By Gale Martin2 years ago in Feast
The Mexican Brunch Scene: Wake Up to Flavor in Plano
Plano, Texas, a city known for its rich cultural diversity, has a culinary gem bringing Mexico's vibrant and authentic flavors to the breakfast table. At Blue Goose Cantina, the morning fiesta starts with a burst of flavor as lively as it is delicious. Whether you're a long-time fan of Mexican cuisine or simply eager to explore the bold and diverse world of Mexican flavors, this restaurant offers a brunch experience like no other.
By Praveen Palkhade2 years ago in Feast
