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.
7 Swiss Food Wonders That You Don't Know About
Being an (expatriated) Swiss myself, I can confirm that the legend is true: cheese and chocolate are truly crucial to our alimentation, and it goes to the point where my friends are required to sneak a few tommes (a meltingly soft cheese) into their suitcases when they come to visit. However, not many people outside of the country know about the other little wonders embellishing our breakfasts, lunches, dinners or coffee breaks. Lucky you, curious foodie, here is a list with 7 specialities, all Swiss-made, that should stimulate your taste buds and make you want to risk a trip to the Alps!
By Estelle Renaud8 years ago in Feast
Eating Meatballs All Over Europe. Top Story - June 2018.
Basically, a meatball consists of meat, salt, and pepper or different spices and then the ground meat is rolled into a ball and can be baked, fried, sautéed or boiled. It is interesting how versatile a meatball dish actually is and how different nationalities prepare it. This is about how meatballs are prepared in European countries and you’ll see that there is so much more to them than just ground meat and spices.
By Rasma Raisters8 years ago in Feast
How to Make a Baklava, From the Betty Crocker International Cookbook
Baklava is really assembly required. Filo pastry is the key ingredient. You also need walnuts, almonds, and pecans. First, you prepare the honey syrup with mixing the nuts, although I forgot the spices. I didn’t even brush the pan with margarine. Oops. Big mistakes I will not make the second time around. One package filo pastry—and as you unfold the filo leaves, you put a damp towel to prevent drying, which I also didn’t do. I put stevia in the honey syrup. I used one cup of stevia. You put one and a half cups of water and two tablespoons lemon juice. I find that using the lemon can be a pain, but getting lemonade is better for things like lemon sauce.
By Iria Vasquez-Paez8 years ago in Feast
The Fare of Knights and Maidens
By the time the world reached the Middle Ages people were much more civilized and no longer went clubbing for their food. This is a look at how people cooked and ate in the Middle Ages which is a period from about the 5th to the 16th centuries. The cooking and eating habits that were established then was a base for the way people cook in Europe nowadays.
By Rasma Raisters8 years ago in Feast
Top 10 Foods You Have to Try From Kerala
Kerala is tradition, and this cannot be portrayed better than through its presentation, preparation and consumption of food. Having lived seven years of my young life in Kerala, and being brought up for the rest with my mum's amazing Kerala cuisine, I thought it would be the best first post for me to share something close to my heart.
By Rinu Mathew8 years ago in Feast
The Best Mexican Foods
Growing up in a Mexican household, I had the privilege—and still have the privilege—of eating the best Mexican dishes ever. The Mexican culture has the best foods ever, from tacos to birria. The list could go on and on. I have so many choices, and I still managed to make a top five. My top list is mostly from the foods I grew up on; foods that my mom made while I grew up, and still makes them. Foods that I had when growing up were the best.
By Miguel Flores8 years ago in Feast
Four Reasons Why Table Dance is the New Food Wave
No one wants to stand in front of the freezer at seven in the morning contemplating what to thaw for dinner. You have thoughts and recipe inspiration for chicken and salmon, but there's always a debate of sides to go along. What, then, becomes the inspiration for putting the household food staples together?
By Ashley Terrell8 years ago in Feast
When Gluten-Free Screams Sourdough
Saying 'I'm Gluten-Free' Screams 'I Need Sourdough' I used to brace myself for the reactions when I'd say, "Oh, I can't have that, sorry, I'm gluten-intolerant." I've spent countless minutes staring at the gluten-free aisles, forlorn at the brand-names I didn't recognize and alternatives that didn't "appetize."
By Ben Kwiatkowski8 years ago in Feast
