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.
Poppin' Pork: I Learned to Make Tonkatsu During the Lockdown
The COVID lockdown wasn’t so terrible. At least, not for me. Not at first. Sure, the pandemic was terrible, but I would be okay. After all, I was an introvert. I was wired for this sort of thing. I would only leave the house for essential reasons like picking up groceries or prescriptions. I would have time without interruptions to actually do my job and write. And when I was done writing,I had plenty of video games to tide me over until this whole thing ended as quickly as it came.
By Rachael Dunn5 years ago in Feast
Aruban Penne Pasta
I was fortunate enough to be sent to Aruba on a conservation-education trip back in the 1990s. Uncharacteristically, I did not do much “homework” on Aruba and was surprised by it’s desert feel. I was expecting tropical lush Isle. What I got was a lot of scrub brush and scrabble.
By Carolyn F. Chryst5 years ago in Feast
What a Fish Means
I love seafood ever since I was a little kid ordering shrimp cocktail off the kid’s menu on our annual family beach vacation. But the one fish that’s been the most impactful on me, in addition to being one of my favorite meals, has been salmon. I didn’t really understand salmon until I moved from the East Coast to Seattle, in the middle of the Pacific Northwest. Before moving here, salmon was just another (delicious) entrée. But the Pacific Northwest-from California all the way up to Alaska-is where fresh salmon comes from. And it’s also one of the most important fish in the region-scientifically, economically, politically, and culturally.
By Thomas Kennedy5 years ago in Feast
Ale and Beer
Ales and Beer Driving back from Florence to our self catering cottage in Tuscany, we stopped at a random restaurant alongside the road between towns and had a wonderful multi-course Florentine style Italian meal. In Cefalu, Sicily, we went to a restaurant with the hosts of our self catering apartment and had artichokes served in a half dozen different ways. At another Cefalu restaurant we had our first arancinis.
By Cleve Taylor 5 years ago in Feast
Nigerian fried plantains and scrambled eggs in Vancouver
Back at home, meals like fried plantains — a sickly-sweet dish of deep fried plantains that is typically served with scrambled eggs — were common, especially for lunch or dinner. There was obviously a fair mix of more Western options in our daily food choices, but cultural food was never set aside because there’s nothing more special than partaking in and enjoying one’s cultural heritage.
By Jane Diokpo5 years ago in Feast
The nachos that almost cost me my freedom
More than ever, this pandemic has ingrained within me the need to regularly take stock of the wonderful opportunities that have been afforded to me throughout my life. As a student almost fifteen years ago, a gap year opened up a door that I’ve never quite managed to close for good. In fact, this gap year decided for me that I’d devote my life to travelling and give up my university place and career in law.
By Kate Simmonds5 years ago in Feast
Enjoy Your Chow
“As-salamu alaykum!”, a familiar greeting in the Middle East meaning “peace be upon you.” I gave and received this greeting a thousand times while I was overseas with the Marine Corps in 2008. It was just about the only thing I knew how to say. Everything else was a low form of sign language that often made me look like an uneducated ape. Regardless of the language barrier I managed to explore some markets from time to time and came across some interesting foods.
By Kyle C Collins5 years ago in Feast
