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.

Lucía Freitas: The star chef of Santiago de Compostela
After its cathedral, Santiago de Compostela's most visited destination is the Mercado de Abastos, the city's main food market, but chef Lucía Freitas doesn't have to embark on a pilgrimage to get there – it's directly across the street from her flagship restaurant, A Tafona. Her workday begins in the Mercado, scrutinising the fruit, making small talk with her favourite chicken farmer or eying a basket of red peppers so shiny they look like they've been polished. Built in 1941, the market is currently home to about 70 producers and artisans who sell seafood, meat, cheese, produce and other quality comestibles from the region of Galicia in north-westernmost Spain, a mountainous web of coastal villages and lush green valleys.
By Gay3 years ago in Feast
The endurance of Japan's simple street snack
"Yaki-imo…" The forlorn cry of the roasted sweet potato vendor echoed through the canyons of concrete and tiled buildings in a Tokyo suburb. The pre-recorded song, bookended with spoken claims of "oishii, oishii" (delicious, delicious), flowed from speakers on a stubby flatbed kei truck. This small vehicle, a ubiquitous part of working-class Japan, had been converted into a vessel for idōhanbai (literally, mobile sales).
By Gay3 years ago in Feast
The world's true cradle of chocolate
The earthen road is a great sweep of brown that slices through the rural landscape of southern Belize. The surface is pitted and pock-marked, lumpy enough that it looks like a nutty chocolate bar. So, it's only fitting that this path leads to Abelina Cho, known to many as the "Chocolate Queen".
By Seamons Mahall3 years ago in Feast
Meza Malonga: The Afro-fusion food making waves
As I walked up the stairs and stepped inside Meza Malonga, I was instantly drawn into the chic, minimalistic dining room. White brick walls were accented with leafy plants, bold paintings and wooden shelves framing decorative gourds, beaded necklaces, woven baskets and earthen ceramics from around the African continent. Windows opened to a mesmerising view over the lush hills of Kigali, a vivid green by day and aglow with the twinkling lights of houses by night. A few wooden tables were spread out across the intimate space as soulful lyrics and low strums of the ngoni (a traditional stringed Malian instrument) reverberated in the background.
By Seamons Mahall3 years ago in Feast
Belize's sweet, sustainable "seaweed shakes"
In Belize's idyllic beach town of Placencia, the buzz of blenders has become something of a soundtrack. The once-quiet fishing village, which sits on the point of a 26km-long southern peninsula flanked by the Caribbean Ocean and a wildlife-rich lagoon, is often described by locals as "the caye you can drive to" because of its laid-back atmosphere. When temperatures soar, locals and travellers head to gaily painted beach bars that not only serve cold daiquiris and piña coladas but also a Placencia speciality: the seaweed shake.
By Gay3 years ago in Feast
The country calling 2022 the 'year of coffee'
Jabar Al-Maliki stepped onto a stone perch and looked out over the boundless landscape. High up in the clouds at 1,600m, he peered over the craggy mountain tops cascading into terraced farms lined with coffee trees, banana plants and corn crops. Colourful houses and stone fortresses speckled the steep slopes of the Sarawat Mountains, which extend from Saudi Arabia's Jazan region over the border into Yemen just a few kilometres away. He whistled at a scurrying hyrax, the high-pitched echo ringing across the otherwise silent valley below. Then, with a twinkle in his eyes, he said, "It's time for qahwa [coffee]."
By Seamons Mahall3 years ago in Feast
New Cooking Adventures
Food! We all need to eat to survive right?? Well for anyone that has any type of allergy or food intolerance knows that “eating” is not the same for us as it is for everyone else. We have to make sure there are no allergens in our meals when we go to restaurants. We have to plan ahead when we go to gatherings that are not aware of our specific dietary restrictions. We have to do extra leg work when we shop. And in the case of severe allergies, we also have to think about cross contamination or be prepared in the event that you accidentally get exposed to something that starts to close up your airway.
By Jennidoll of (jennidoll.inc)3 years ago in Feast
The sweet flavours of Pinoy BBQ
Late afternoon sun seeped through the cracks of the mid-rise buildings, casting a golden glow on the gritty side streets of Metro Manila. Here, on the fringes of the Makati and Pasay business districts, kitschy jeepneys, whizzing motorcycles and rickety tricycles shuttled daily commuters through the snaking lanes. As always, the unmistakably sweet scent of charred barbecue perfumed the air, wafting from smoky coals being fanned on the roadsides.
By Seamons Mahall3 years ago in Feast
Bangladesh's fiery, inventive spin on rice
For cookbook author Saira Hamilton, a childhood visit to see her grandmother was never as simple as jumping in a car. Born to first-generation immigrants in the UK, she began each summer with a flight from Wales to Dhaka. The remainder of her complex journey to Dampara, a village nestled in the verdant paddy field-dotted Kishoreganj district in central Bangladesh, was a watery blur – involving travel by train, bus, rickshaw and flat-bottomed boat.
By Gay3 years ago in Feast
India's next big street-food craze?
Kishan Yadav poured sattu powder into a steel pot half-filled with water and vigorously stirred the contents with a wooden ladle. He sprinkled the thickening mixture with salt, cumin powder, black pepper and a dash of lemon juice and whisked the beverage to ensure there were no lumps. Then he filled a tumbler with the pale-yellow shake, garnished it with a few onion slices and bright-green coriander leaves and handed it to me.
By Seamons Mahall3 years ago in Feast
The Edible Invention Of India: Butter Chicken. Its Story And Evolution.
Butter Chicken is an inseparable part of Indian cuisine. It originates from the north-central part of India(Delhi's exact location). But it's undeniable that it had crossed the geographical boundary and spread deliciousness. You can find it in any famous or not-so-famous restaurant Worldwide.
By IshaWrites4 years ago in Feast
Foods to eat to lose weight
You may enjoy delicious meals that will keep you going through the day and help you reap a whole other set of health benefits as you accomplish your weight reduction goals by making a few adjustments to your daily diet and adding items proven to fill you up while offering quality nutrients.
By Isidor Gheorghiesi4 years ago in Feast