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.

Cosmic Gelato
“Pull up a spoon and we’ll tell you a story.“ Those were the words written on the pint of Teo Gelato that jumped out at me in the ice cream section at the Fresh Market.
By Jennifer Lancaster @jenergy174 years ago in Feast
Beat the Heat with Beets
Beet Salad 2 Ways (Each Salad Serves 4) With garden-fresh, young tender beets, carrots and potatoes available in the summer, these two salads are a great way to either incorporate them into meals or serve as a light meal, especially when they can be prepared in the cool of the evening the day before serving. If being transported to camp, do so in a cooler, keeping the dressings separate. I mentioned Variation 1 in my Sauna, Sausage, Berries and Fish submission for the Camp Challenge. Both salads have been family favourites for many years.
By Lea Waske 4 years ago in Feast
I just want mac n' cheese so here are some fun facts about my mom's iconic summer pasta salad i guess. Runner-Up in Summer Camp Challenge. Top Story - June 2022.
Did somebody say three free boxes of mac n' cheese just for entering a Vocal challenge?!?! Oh boy! Is this Christmas or summer? I can't tell. To paraphrase Marlon Brando in The Godfather, this is a damn good offer I can't refuse. Just like Vito Corleone in the first movie of the trilogy, I want to firmly shake BOTH HANDS of the genius who thought of this brilliant idea. You've literally made me come out of a Vocal blogging hiatus just for this challenge. Thank you. Honor on you, honor on your cow, honor on the mac n' cheese company sponsoring this shindig. You've made this mac n' cheese lovin' girl very happy.
By Kathryn Milewski4 years ago in Feast
Summer Memories of a Southern Lady
When the Summertime hits, I always think of eating seafood. In addition, I like to travel to various cities that are in major ports. Seafood is best in the Summertime because it does not take long to cook. When I eat seafood, I think about how someone had to go out into the ocean or river to fish, crab, shrimp, or oysters.
By April Denise Stuart4 years ago in Feast
The Sweet and the Fire
The summer is an overabundance of carnal pleasures. Where some people may only concern themselves with the heat that Summer brings; the real crowning jewels of the season are the abundance of delicious fruits that are “in season”, and fire pits set ablaze to grill a range of delicious foods. To pick only one food to signify summer, would be equal to choosing only one instrument to signify an orchestra, or star to define the galaxy. Too vast an array of sights, sounds, smells, and tastes which create the symphony of sensations experienced, all possessed within summer, and to choose only one as its mascot would simply do it an injustice.
By Greg Davis4 years ago in Feast
Summers in Georgia
My grandmother composes menus like symphonies, each hors d'oeuvre, entree, and accompaniment tabulated in 3/4 time. Preparation takes on a rhythm, and dawn is the down beat. Wake up, two, three; marinate ribs, two, three; fry bacon, two, three; slice grapefruit, two, three; scramble eggs, two, three; start the slow roast, two, three. There is a delicate dance of timing, such that each moment of the day is spent either cooking food or consuming it.
By E. A. Reece4 years ago in Feast
The time I returned to the sun
Within whatever stretches of menial memory that cascade through my mind, the stretch of long golden road sure is one I itch return to each night when my eyes slam shut against dank English pillow. Memories of sun-baked sapphire skies and oven roasted architecture shimmering shades of eroded grey, tan and red. Amidst them all was my red skin, throbbing purple as its surface felt the force of my pointing finger. I was sure if our celestial master in the sky stared at me any longer, bubbles would begin rupturing on my shoulders like I really was a sunny side up in the fryer.
By Jake Worrall4 years ago in Feast
Most Iconic Summer Food
I moved to NEPA when I was 12 years old and that summer, was indoctrinated into the summer activities starting with the Rattlesnake Roundup, hosted by the Noxen Volunteer Fire Department. Aside from the snakes (contained behind a double fence) these gatherings featured music and food. According to my taste buds Potato Pancakes were the most wonderful of these. They were Invented in Eastern Europe by the Ashkenazi in the 1800s when there were crop failures. Polish and Ukrainian farmers planted potatoes to replace the lost crops because they were inexpensive and easy to grow. When they emigrated to the Wyoming Valley in NEPA they brought their recipes. These delightful pancakes are sold three for a dollar and served with applesauce or sour cream (I like both). It is a delicious combination that tones down the oil (usually grapeseed or vegetable) and is most perfect when the potato pancakes come hot off the griddle. Because they are lightly fried in oil (not drowned deep fried), potato pancakes have a light flavor of potatoes and onion.
By Wanda Joan Harding4 years ago in Feast
Decadent eats blessed by the island sun
The island sun, according to my mother, is what makes the mangos in Puerto Rico taste better. An almost overripe fruit that has been chilled until it becomes so soft and creamy that it briefly resembles ice cream. One of the most magical flavors ever experienced combines the rich sweetness of mango with the icy coolness of helado de coco, which is made from the milk, flesh, and sugars of the fruitful coconut. The ice cream is generously scooped from a cart, piled high in a cup, and eaten in heaping spoonfuls after being gratefully purchased from a vendor met in the middle of the afternoon while taking a walk through the city. Mangos are a blessing from the same trees that grant us nutrients and shade. These rich flavors refresh me in the scorching heat by first soothing my tongue and then gradually cooling the rest of my body.
By Gabriella Pomales4 years ago in Feast
It Tastes Like Sunshine
She stared into the darkness of the summer night, letting her eyes adjust. The warm breeze drifted through the open window and she smiled. She wasn’t sure what had awakened her, but now she had to use the bathroom and she didn’t want to wake up her young daughter by flicking on lights.
By Amy Lovett4 years ago in Feast
A Cool Choice.... Top Story - June 2022.
For most of us, summer is a time when we want to relax, settle into a very comfortable deck chair, have a drink, and let the sun and heat allow us to forget how quickly the moment can pass. There are picnics, festivals, barbecues, family gatherings and vacations to be had, and with all of that, we have food to eat. For me, my family’s food and meals were always full of different varieties of colors, flavors, spices and styles. The difficult thing is to try to choose one thing that defined our summer eating. Barbecues would provide a lot of choices straight from the grill; then there was watermelon (not a favourite food, but still quite popular), sorrel (a drink made from the dried plant of the same name, and still not a favourite), ginger beer (pass), homemade candies and cakes and a lot of salad (oh, so much salad). But none of these choices really brings my childhood summers home to me (the only summers that really count). I have to choose something that involves my own family and certain outings to the farm where I participated in gathering this particular choice.
By Kendall Defoe 4 years ago in Feast
Thailand travel notes
People who are accustomed to fast-paced urban life come to Chiang Mai and will fall in love with the slow pace of life here. But at the same time they have to adapt to this rhythm to work efficiently. I reckon that no matter how impatient the temper is, it will slow down after staying in Chiang Mai for a long time. The mantra that people in Chiang Mai like to say is "za yin yin", which means calm and don't worry. I remember a time when my finger was injured and I needed to go to the hospital for bandaging. I went to an old hospital near the hotel. There were not many patients in the empty hospital, but the male nurse who bandaged me took almost 50 minutes from the registration to the end of the bandaging. He was still chatting and laughing with his colleagues, while asking me to "za yin yin". I thought to myself that is lucky my injury wasn't serious, otherwise the "blood tank would have been empty" long ago.
By Naiyapak4 years ago in Feast