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.
The Cuisine of Puerto Rico
The cooking styles of Spain among other countries in Europe and the cooking styles of Africa and the American Taimos have greatly influenced the cuisine of Puerto Rico. In the 19th century, the preparation methods and the ingredients used came from America.
By Rasma Raisters5 years ago in Feast
The Story Behind Gallo Pinto
Have you tried Gallo Pinto? If not, then you’re missing out on a staple food here in Costa Rica! Gallo Pinto is the national dish of Costa Rica, consisting of beans and rice. Sometimes it is topped with scrambled or fried eggs, I like two fried eggs on mine.. and Salsa Lizano, the latter which is a favorite condiment of Ticos. Gallo Pinto is simple and nourishing. With that said, you can always kick it up a notch with some meat, pica (hot sauce) & a few hot peppers.
By William "Skip" Licht5 years ago in Feast
Food & Drinks Guide To Fuel Your Holidays!
Winter has finally arrived which means it's the time of the year when most people have to start juggling work and school to coincide with their holiday shopping. With so much coming up, it is going to take a lot of energy to help you accomplish everything you want to do. So to keep your energy up why not try indulging in these food and drink selections that are sure to give you the boost you need.
By Amy Hernandez5 years ago in Feast
What Are The Most Eaten Snacks During a Netflix Binge?
There’s nothing better than sitting down and having a good old Netflix binge. A lot of us certainly have over the last few months. But what snacks do you usually have? Maybe you are a savoury person who loves being surrounded by takeaway food boxes while you catch up with your favourite show. Or, do you have more of a sweet tooth and love a good bar of chocolate?
By Jake Holyoak5 years ago in Feast
Small Scale Holiday Meals
This year has been a rollercoaster ride and the holiday season looks to be no different. Many families are re-thinking their holiday gatherings and making adjustments to accommodate a smaller celebration with just their households. This may seem simple, but if you are used to planning large events, scaling back can actually seem daunting and complicated. With this in mind, I have put together some tips to help you scale back and enjoy the holidays.
By Amber Foster5 years ago in Feast
My favorite Korean foods
I'm not sure where my love for South Korea started but let's just say the food started it all. What I love most about Koreans is that they use everything, and I mean everything in their cooking. Some of which being Nigerian I'm not surprised to see, like chicken feet for example. But some foods like, sundae, (blood sausage), is something I wonder if I should try or not. I am open to trying it though, but still probably not, or maybe. And then there are some vegetables that they use that I didn’t even think were edible like dandelion or pumpkin leaves. Anyway, here are my four Korean favorites for now, it will definitely change.
By Mesuur Iorkighir5 years ago in Feast
Thanksgiving Meals
Thanksgiving is coming up this month. There are several thoughts that pass through my mind for this holiday. This day is a time to give thanks. People gather around to say what they are grateful for. Each family has different traditions during the holidays. These get passed on to each generation to carry them through the years of life. Over the years I have seen families just use this holiday as a way to connect with each other. Families use this day to connect with each other is to talk while making the family meal. The families also bond with each other while learning from each other.
By Shelly Bartley5 years ago in Feast
5 Delicious Vegetarian Meals
Whilst I'm always tempted to add bacon to any vegetarian dish I make, I'm aware of how much meat I eat, and sometimes cheese alone can hit that salty spot for me! This post could easily be an homage to fromage, but I've included a cheese-free recipe that was delicious!
By Victoria (@fodmapfeasts)5 years ago in Feast
Chicken and Sausage Gumbo
Growing up in New Orleans, I always looked forward to turkey gumbo made from the leftovers from our family Thanksgiving and Christmas dinners. I have fond memories of both of my parents cooking together and of the wonderful aromas that filled up the house. They never cooked with a written recipe. My dad’s mom was from St. Landry Parish and my mom’s people were from Evangeline Parish, so they both followed the grand Cajun style in the kitchen (as opposed to Creole) that was handed down to them through the generations. And I learned from watching them.
By Scott Detweiler5 years ago in Feast
The Apple Cider Doesn't Fall Far From the Tree
Chapter 1: The Harbinger of Fall There is was on the shelf of the grocery store, packaged humbly in a translucent milk jug. Every year, that simple site excites me. Apple cider is, in my mind, the taste of pure fall, and a sure sign that my favorite season of the year is approaching. It's one of those few items that grocery stores only sell at one time of the year. In other words, apple cider is to fall as eggnog is to winter. And as much as I would love to enjoy that sweet taste all year long, there's something special about the exclusivity. If Christmas lights adorned houses all year long, they would no longer be Christmas lights, and if apple cider graced the shelves of grocery stores all throughout the year, it would lose its role as the harbinger of fall. There's a spark inside me each year the first time I see the apple cider jugs on the shelf.
By Reese Marie5 years ago in Feast
Layered Carrot and Almond Barfi
The crisp chill of autumn makes me nostalgic; it takes me back to Dussehra and Diwali season when the sound of devotional music, chaos of giddily merry shoppers and aroma of deliciously aromatic street treats fill the autumn air. Gifts abundant and studying rare, it is the time of the year eagerly awaited by kids and grownups alike. And, unsurprisingly, there’s a lot of delicious food, some home-cooked, some procured from the many food-stalls that dot the streets with their best fares. With a variety of sweet and savoury treats on offer, one is truly spoilt for choice and among all things eaten with gusto, would be a big thali of assorted sweets that are beautifully perfumed with heady spices and ghee and enjoyed enthusiastically with milky masala chai and as dessert to mark the end of every meal that is complete with curries, biryanis, parathas, kebabs and many such divine delights. It’s truly the most festive and happy time of the year; much like Christmas for us Indians. Among all the lovely things that my mom would make to mark this festive and auspicious time of the year, Badam (Almond) barfi and Gaajar (carrot) Halwa hold a special place in my heart. Subtly sweet and wonderfully aromatic, I would eat loads of them and often quite messily. I would crumble a barfi into a bowl of halwa and tuck in gleefully as my mom would half-heartedly reprimand me for being such a messy little kid while smiling kindly. Strange and messy as it was, the combination, in my opinion, is divine. And, now, as I live oceans away from India and my mom, I have made a ritual of making my layered Badam (Almond) and Gaajar (carrot) Barfi during Dussehra and Diwali to celebrate beautiful memories of my childhood. Here, in London, there is no sound of devotional music, no chaos of giddily merry shoppers and no aroma of deliciously aromatic street treats emanating from food-stalls but there is joy in my heart as my home fills with the familiarly festive aroma of saffron and cardamom as they perfume these barfi that brings two of my favourite autumn treats into a neat little bite.
By Rima Pathak Rosa5 years ago in Feast
