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.

The hidden legacy of the Seychelles' island cuisine
In a steep valley high on the eastern slopes of the Seychelles island of Mahé, the spice garden of Le Jardin du Roi tells a story of unimaginable variety. Anchored by a graceful 19th-Century home of white wood, soaring ceilings and big windows designed to catch a cooling mountain breeze, Le Jardin du Roi is a window on so much that is good about traditional Seychelles Creole cooking.
By Sweet Holdeman3 years ago in Feast
Is America's best restaurant in Puerto Rico?
In the wee hours of a debauched night at La Factoría, the world-renowned bar in the Old San Juan neighbourhood of the Puerto Rican capital, one of its owners, Leslie Cofresi, swung his arm around my neck in a half-hug, half-headlock. "Tomorrow," he said, "I will take you to real Puerto Rico. Be ready."
By Gay3 years ago in Feast
Spain's 'white gold' super-drink
Stretching across the drying room in a vast, rippled expanse, the tiger nuts seemed almost like desert dunes. I'd come to Valencia towards the end of their harvesting and found the sight of this immense volume – hundreds upon thousands, perhaps even millions – impressive. Singling one out, however, I was surprised to discover a small, wrinkled form that looked distinctly less inspiring. Where tiger nuts are concerned, it turns out, appearances really are deceiving.
By Sweet Holdeman3 years ago in Feast
Italy's rare, surprisingly bitter honey
Corbezzolo honey tricks the palate. Instead of the sweetness one would expect, this extremely rare honey, born in the mountains of the Italian island of Sardinia, is surprisingly bitter, with notes of leather, liquorice and smoke. Nomadic beekeepers have been setting up beehives in the region to collect this aromatic treat – derived from the white, bell-shaped flowers of the wild strawberry tree – for more than 2,000 years.
By Gay3 years ago in Feast
Hong Kong's 'greasy spoon' cafes
With a fifth wave of the Covid-19 pandemic washing over Hong Kong, all restaurants in the city have been ordered to pull down their shutters by 18:00. Daytime business in the city's cha chaan tengs has mostly remained brisk, however. The quirky, no-nonsense cafes have long served up affordable staples to busy people needing to get in, chow down and get out in a hurry.
By Sweet Holdeman3 years ago in Feast
Japan's humble birthplace of soy sauce
Carefully climbing the steep stairs, I followed Tsunenori Kano into the loft of the fermentation room of his family's 180-year-old soy sauce brewery, Kadocho. The dark space was eerily silent except for the creaking of my steps on the old wooden boards laid between the vats of soy sauce. The soy sauce was now dormant, it being late winter, but it still filled the air with a savoury aroma. Around me, a thick, fungus-laden crust covered the ceiling, hung from the beams and grew up the walls.
By Gay3 years ago in Feast
The return of France's lost lemon
If you want to know just how attached the people of the coastal town of Menton are to their beloved lemon, look no further than the legend that credits its arrival on the French Riviera to Eve.
By Gay3 years ago in Feast
Owamni: A (r)evolution of indigenous foods
On the back patio at Owamni – the Minneapolis, Minnesota, restaurant owned by Sean Sherman and Dana Thompson – the late-evening sun cast my dessert in a natural spotlight. Marigold-coloured agave squash caramel cascaded slowly down the sides of a sunflower-seed cake the colour of sandstone, and a deep red berry sauce shimmered atop a maple chaga cake so earthy in tone, it felt as though it were plucked from the forest floor.
By Sonny3 years ago in Feast
The Greatest Indian Takeaway
Taking away chow To Go, food bought ready to eat and take home, extends across delights sourced from many countries, not least of those is India. So, what do you reckon? Is Tandoori the greatest Indian takeaway? Or Biryani? Let’s stop this trivia; the zenith of Indian takeaways is more important than a bowl of chuck. Although forming a tiny item within meals, it’s one additive we digest every mealtime. I speak of pepper, which I will prove changed our world. Shriveled husks that became used as currency in Ancient Greece and the Roman Empire. These still serve as a means of payment, but their value has reduced. Anglophile legal systems employ the term peppercorn rent if the landlord doesn’t require a cash reward, like it’s for nothing! Believe me, the Indian takeaway of pepper was definitely NOT for nothing.
By Ensenada3 years ago in Feast
How much money can you make in a year selling vegetables? What kind of people are the ones who can keep selling vegetables?
My sister-in-law used to sell vegetables and I would go to her stall to help out whenever I could. After 6 years of selling vegetables, they bought a house for over 1 million dollars and a new car for 160,000 dollars. In their words, they had no problem making $150,000 to $200,000 a year selling vegetables. But when they got a house and a car, they transferred their vegetable stall to another business. What is the reason for transferring a stall that you know is profitable? Let me go to the market every day to buy vegetables to tell you the answer, but also to let people who intend to do this business have a reference.
By madeleine river3 years ago in Feast
Greedy little snack, crispy on the outside, tender inside and popping, a few steps to get
The recent explosion of the circle of friends a few Netflix snacks, so that I am the most gluttonous or bite on the popping of the yogurt big twist, soft Q cheese baked milk, sweet and soft brown sugar patties, look at it can not help drooling ~.
By Alessandro Algardi3 years ago in Feast
Pkhali: Georgia's versatile vegan appetiser
"I express emotion through colour," chef Davit Narimanishvili said, as my fork hovered over a trio of perfectly spherical amber, green and purple appetisers, almost too exquisite to eat.
By Gay3 years ago in Feast