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.

BBQ Meatloaf
BBQ Style Meatloaf Tips and Substitutes Some people like to add diced peppers, I recommend any but green pepper. They overpowers the flavor of your spices which changes the entire flavor of your meatloaf and not in a good way! If you don’t eat meat, substitute the beef for Beyond Meat. You can find this at your local grocery store. You can also use ground turkey, chicken or pork.
By MoriaCavandish3 years ago in Feast
How rice shaped the American South
Just before the American Revolution, a woman whose name I may never know disembarked a ship in the harbour of Charleston, South Carolina, destined for a rice field. She was a member of the Mende people of Sierra Leone. Her back bore the letters "R.A.C.E." – Royal African Company of England – seared into her flesh with a brand. The ship on which she was brought started its journey in Liverpool or London and made its way south along the upper Guinea Coast. It waited at Bunce Island in the Sierra Leone estuary, bobbing in the water, waiting for supplies and a cargo of "choice healthy slaves" that would be sold at auction by scramble on the deck or by the wharf when it landed at its final destination: the swampy, moss-draped Carolina Lowcountry.
By Haas Tash3 years ago in Feast
Pakistan's beloved 'poor man’s burger'
Every morning before sunrise in Karachi, Pakistan, while the city is largely asleep, Abdul Ameen ducks through a tunnel and crosses dilapidated railway tracks to the more affluent side of town. Here, parked strategically between a mosque and a marketplace, his pushcart awaits him.
By Gay3 years ago in Feast
Jaggery: South Asia's sweet, sentimental cure-all
A staunch follower of the unwritten manifesto of South Asian mothers and grandmothers everywhere, my mother thinks there are few ailments she can’t treat at home with food. One ingredient in particular features regularly in her remedy arsenal. And unlike many of the peculiar poultices she applies and acrid concoctions she brews, this one is an easy pill – or lump – to swallow.
By Gay3 years ago in Feast
Steaming crab tips 🦀
Some people don't like to eat pork, some don't like to eat mutton, but rarely have I heard of people who don't like to eat crab, which has been loved by people since ancient times for its freshness. With the improvement in living standards, the crab has come into the common household, and people know more and more about crab, which is not only delicious but also a good tonic for autumn. Crab is rich in amino acids, unsaturated fatty acids, vitamins, and trace elements such as iron, calcium, and phosphorus, which help to strengthen the bones and bones and enhance immunity.
By Alessandro Algardi3 years ago in Feast
The crucial legacy missing from US food
One big bubbling stew of flavours, American cuisine has never stopped shifting shape and adding accents, with successive waves of immigrants happily swapping and blending their culinary traditions for centuries. There is, though, one crucial legacy missing from the raucous mix, and that's ironically America's own Indigenous cuisine. Native American food, if it's recognised today at all, usually only materialises on the Thanksgiving table, where it is represented by a token squash or a pumpkin centrepiece.
By Gay3 years ago in Feast
The Chinese noodle dish whose name doesn't exist
A rhythmic thumping sound echoed through the restaurant-lined street in north-west China, emanating from multiple directions, their cadences briefly falling into sync before disbanding once again. I reflexively turned my head in the direction of the nearest thud to see a chef working in front of his shop, swinging a hefty rope of dough between his hands.
By Gay3 years ago in Feast
The Washington DC sauce drenched in debate
When one mentions Washington DC, to outsiders, a few predictable images come to mind: the White House; monuments and museums; endless bureaucracy; and the never-ending soap opera that is US politics.
By Gay3 years ago in Feast
Pho: The humble soup that caused an outrage
When an American blogger named Tieghan Gerard naively dubbed her quick noodle soup recipe "chicken pho", it caused a storm in a soup bowl. She was accused of whitewashing the iconic Vietnamese dish and misappropriating a culture and its people. Although the creator of Half Baked Harvest with millions of followers apologised and renamed her recipe "sesame chicken and noodles in spicy broth", many Vietnamese Americans believe the title change was not sufficient and that the issue extends far beyond food, especially with the current rise in hate crimes targeting Asian Americans.
By Gay3 years ago in Feast
Qurt: A Kazakh "cheese of resilience"
As a child in newly independent Kazakhstan, I yearned to snack on candy bars, soft drinks and anything foreign and packaged. Instead, my mother would buy salty, sour snacks that resembled white chocolate truffles, but were in fact hardened balls of sour cheese. At local bazaars, I'd see aunties cheerfully selling small batches of these homemade goods packed in cellophane.
By Gay3 years ago in Feast
Guaraná: The edible 'eyes of the Amazon'
The pristine stretch of sand on Ponta da Maresia beach is a gathering point in the Brazilian town of Maués. Early risers head down to swim in warm waters that have neither waves nor salt, for the beach is on the banks of the Maués-Acú River in the heart of the Amazon rainforest, some 1,000km from the ocean.
By Gay3 years ago in Feast
The untapped power of Patagonian berries
When José Luis Calfucura looks back on his childhood trips to the ancestral Mapuche heartland of La Araucanía – a lush landscape of emerald lakes and puffing volcanoes in the south-central part of Chile – his memories often involve purple teeth.
By Gay3 years ago in Feast