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.
5 Weird Food Combos That Actually Work
Having been a food writer and restaurant critic for a few years now, I have come to realise that food is less about tasting good and more about defying expectations. It’s more about the dining experience, rather than just a good meal with delicious food. It’s not necessarily something I agree with.
By Dale Hurst7 years ago in Feast
My Churro Shop
It is rare that you find churros in the United States that aren’t homemade. Churros are also known as the cruller or the Spanish donut. Some restaurants do have churros, like Rubios or Costco. I’m talking about a full-service Spanish-Chilean cuisine sit down restaurant, lactose-free bakery, and a Spanish tapas place. I’m also inclined to offer caffeine free tapioca tea, you know, the Chinese kind with the tapioca balls in it. You have to know where to get churros for now. We’d also have sorbet of a few varieties for dessert. You'd have chocolate dipping sauce with the churros.
By Iria Vasquez-Paez7 years ago in Feast
Walmart Sushi
It’s a Tuesday, also known as, Walmart day. In mid-October, Walmart is covered in candy and the notorious sushi. Seven sushi-filled packs line my cart. My friends chatter about how they think I have a problem. I always pretend to be oblivious to their comments.
By Erykah Drone7 years ago in Feast
Delicious Goulash
In Hungary, Gulyasleves is a dish which is prepared like a soup. A herdsman is a gulyas, and leves means soup. This soup is typically made with beef, vegetables, ground paprika, and other spices. It was a dish which was cooked by cattlemen tending their herds on the Great Hungarian Plain. They cooked it outdoors over an open fire in a portable cauldron which was called bogracs. Originally the dish was similar to a stew and was called bogracsgulyas. When Gulyasleves is served in a Hungarian restaurant it is a soup, but Hungarians in their homes cook the dish as a stew. The recipe has many variations and although the usual meat is beef, mixed meats may also be used such as pork and mutton/lamb. To this one can add tomatoes, carrots and fresh peppers (often hot chilies). Ingredients like onions, paprika, and caraway seeds bring out the flavor in this dish and cubed potatoes or pasta squares may be added.
By Rasma Raisters8 years ago in Feast
I Swear, the Best Foods Are Mickey Shaped
Walt Disney World, Orlando, Florida. Made up of 4 parks, a shopping center, and a multitude of resorts, there’s always something to keep you busy. But while traveling around an area almost twice the size in Manhattan, you’re bound to start feeling a “rumbly in your tummy,” as Winnie the Pooh might say. But where should you go to get a tasty treat to keep you going? What should you get? Well...
By Ali Johnsen8 years ago in Feast
Chemistry in a Cup
Brewing the perfect cup of tea is a both a science and an art. From the selection of the tea down to the temperature of the water, these factors can effect the flavor. While there is no lack of tea varieties or tools available, venturing into the exotic world of tea can be daunting for those of us who have only used generic teabags from supermarkets. But it only takes a few simple steps to brew that perfect cup of tea.
By Liza Saguto8 years ago in Feast
Float On
The fun, Hawaiian pineapple-themed restaurant started out as an idea. The idea then became a reality when the company opened a food truck. Shave ice was the first creation, but K felt she wanted to expand and do more. She traveled to Hawaii to investigate the exotic flavors and items Hawaii has to offer. They went to every shave ice in Hawaii and picked the best flavors. When they arrived home from their trip, they knew they wanted to be better than the other companies around. They got the best machines that actually shaves the ice instead of pieces. This adaptation to the process enhances the taste of the shave ice.
By Trycia Lino8 years ago in Feast
10 Foods I Want to Try
For as long as I can remember, I have never been a picky eater. If I was at any point in my life, it was a very long time ago, and I most definitely grew out of it. There are very few foods I do not like. Those would be celery... and, well, that is about it.
By Kayla Pierce8 years ago in Feast
Gumbo
My mother's family is from Louisiana. Growing up in southern California I thought Louisiana was the best place to be from. My maternal grandfather, Arthur "Pops" Smith, worked on the railroad and brought his wife and nine kids to Los Angeles from Shreveport, Louisiana in the late 1940s. Decades before my birth, he started a series of successful businesses. My grandmother, a stay at home mom, was the glue and matriarch of the family, big and tall in stature, she was affectionately called "Big Mom". The family originally settled in Watts, a suburb of south Los Angeles where the kids attended school and eventually moved on to Compton, a city a little further south. As my grandfather's businesses continued to grow, he and his wife moved to a newly developed city called Carson, just a little more south of Compton.
By Robin Hearon8 years ago in Feast
