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.
Mysterious Marigolds
My sister was impatient with my questions, but I needed her advice. I just had to know. "I don't see why you have to bring this up now. This is our weekly tennis game, and besides we're playing Paolo and his sister Francesca visiting from Italy. I want your head in the game. And can't you figure this out yourself?"
By Paul A. Merkley4 years ago in Feast
Therapeutic Cooking
I get in the car, stinking of hot oil, fried chicken, and whatever else got on me during my longer-than-normal shift that day. My legs are cramping, I have a mild headache, and I’m still irritated from being shorthanded at work and trying to figure out how to help cover shifts at work after too many people have called in because they were sick… or because they didn’t realize that their shift started and they needed to be in for said shift, despite being told when their shift was. I don’t know it but I’m going to get in the shower later in the evening and feel a mild stinging sensation as warm water hits several new grease burns on my forearms. I sigh and rub my temple, and my husband Pat looks at me.
By C.K. Clawson4 years ago in Feast
NORWEGIAN FOREVER
1. Skillingsboller Skillingsboller is a traditional Norwegian version of a cinnamon roll. This circular pastry is usually associated with Bergen. The rolls are made with a combination of flour, milk, yeast, eggs, sugar, cardamom, lots of butter, and chopped almonds (optional).
By Dandelionclub4 years ago in Feast
NEPALI FOREVER
1. Momo Dumplings Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own.
By Dandelionclub4 years ago in Feast
