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.
Summer Bruschetta Recipe
As we just celebrated the summer solstice, I've been perfecting all of my hot weather recipes. I'm all about those easy snack and side dish recipes lately. Today, I have perfected my summer bruschetta recipe. When I tell you that this recipe has me day dreaming the hour before lunch... it's so good. I make this at every convenience and you'll see why. The flavors come together so well and create this impeccable melody of fruits (tomatoes are fruits) and white balsamic vinegar. There is something about fruits and the tartness of vinegar that works so well. The colors of this bruschetta are also excellent for hosting on patriotic holidays with the red, white and blue theme. Though it wasn't intentional, I'm not mad about it.
By Ashlee Frazier4 years ago in Feast
Tastes like Summer
Summer is hot here in Queensland, Australia. Average temperatures are not often below 30 degrees Celsius (86 degrees Fahrenheit) in the area of the state where I live and the humidity is more than 65% on average during the season (the months of December, January and February).
By Lilly Cooper4 years ago in Feast
Tangy Summer Bounty
Sitting on the countertop, glowing an exquisite gradient of soft golden red, awaits the most delectable harvest. Beautiful, bodacious, and curvy, cloaked in a thin blanket of fuzz, a cleft down the middle gives way to the most perfect, plump, heart-shaped figure. Just a gentle poke, and the firm flesh dimples under the touch, releasing an ever pleasant sweet, aromatic, tangy smell. Just one bite and an orchestra of flavors dance over the tongue and leaves sticky juices dripping down the chin.
By Iris Storm4 years ago in Feast
Three Summers Of The Vine
Sweltering heat that only a child can relish. The height of Summer, the 3rd of July, Byhalia, Mississippi, 1983. I’m young enough to have the smell of rain be a sweet surprise on a mid-summer’s day and old enough to remember it four decades since. Perhaps the thousand tiny impressions created by the rain has more to do with the song of the cicada that accompanies it. Or perhaps the simultaneously intermittent, yet continuous, aroma wafting from the kitchen of the five room shotgun shack, a stone’s throw east of Byhalia in unincorporated Dixie.
By Herman Wilkins4 years ago in Feast
A Letter To My Lost Love
Dear Shrimp, I’m sure you’re surprised to hear from me. It's been a long time, I know. I spent ages debating the wisdom of reaching out, but summer… summer was our time. Ceviche by the pool, tacos at the bar, you, me, and a barbecue grill… the memories linger. I honestly cannot sip a cool beer on these hot summer nights and not think of you. I suppose that is why I am writing this. I think of you and I cannot help but wonder, do you think of me? I still love you. I think I always will. I wish I could tell you that it's me and not you. The last thing I want to do is hurt you, but, Shrimp, it is you. You’ve just become… toxic for me.
By Patricia Yanez4 years ago in Feast
Char
The most iconic and ubiquitous summer food is the char seasoning a bonfire or grill lovingly imparts. The charred bits of a marshmallow, seared edges of a steak, grill marks vegetables, and the soot-smothered skin of a hot dog is a testament to summer’s unmistakable heat. Char is an acquired taste, to say the least. As a child, it was the enemy of a perfect campfire marshmallow. The bitter crumbs confirmed our shortcomings and overpowered the sweetness of melted sugar. Inevitably, a kind adult would either remove the burnt skin or eat the marshmallow raving about how much they love the burned ones.
By Hailey Denevere4 years ago in Feast
