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.

You can also grill lobster in Africa to eat?
Baked lobster in Angola, Africa There are monkeys, leopards, elephants, venison, and rats in Angolan recipes, although some black people usually give me a monkey, or paneling, or give me an elephant leg or something, I rarely eat these things. Just get it is also sent to the kitchen or to pass on to colleagues, I always feel that these things are not in the range of edible. So a colleague said: you are still not hungry, if hungry you will certainly eat, I thought about it does make sense.
By mareli bob3 years ago in Feast
Pizzoccheri: Italy's debated buckwheat pasta recipe
Chiara Lanzarotti remembers when "everyone was a farmer" in the small town of Teglio. "It's still like a postcard," Lanzarotti said, pointing her cane to the south side of Italy's Valtellina valley, surrounded by the Orobie Alps, which are snow-speckled, even in mid-July.
By Many Ma Lan3 years ago in Feast
8 Unique Restaurants in London
There are plenty of dining options in the capital of England! However, having so many options might make picking where to go challenging. We're here to help if you want to branch out from your typical Nando's lunch and try something a little more unusual, like an igloo restaurant in London.
By Isidor Gheorghiesi3 years ago in Feast
Ep 2: Homegrown Thanksgiving '23
This is the third entry documenting our 14-month challenge to ourselves to prepare a Thanksgiving meal made entirely of food and ingredients grown, harvested, hunted and produced right here on Fain-XX Farm. Regardless of the outcome, subsequent entries, photos, recipes and social media posts will be arranged into a book format for publication.
By The Bantering Welshman3 years ago in Feast
Top Tips For Good Nutrition This Thanksgiving
To many, good nutrition and thanksgiving dinner seem to cancel each other out. However it should be possible and even easy to make a nutritious meal that is a pleasure to share with friends and family. Here are a few tips to help you make your holiday meals healthy ones too.
By Be Inspired - Be Motivated3 years ago in Feast
Southeast Asia's 600-year-old fusion cuisine
When Elizabeth Ng was seven, her hideout wasn't the local playground or her bedroom, but the kitchen tucked at the back of a single-storey timber house in a beachside kampong (village) facing the Malacca Strait.
By Many Ma Lan3 years ago in Feast
7 DELICIOUS WAYS TO USE KASURI METHI IN YOUR COOKING
Kasuri methi, also known as fenugreek leaves, are rich in flavor, aroma, and nutrients and can be used in all kinds of curries and pulao to give them an extra zing! Here are seven ways to use Kasuri methi in your everyday cooking!
By Gaurav Singh3 years ago in Feast
A gourmet revival of Sierra Leone's bold flavours
Cooking, as well as intergenerational storytelling, is a deeply rooted part of Sierra Leone's rich heritage. Preparing food and sharing family recipes forges a connection to ancestors, friends and community. But it's something that's usually only celebrated at home, with loved ones. If you don't have a generous auntie to cook you a spicy krain-krain (leaf stew) with smoked fish or foofoo (sticky dough made from fermented, pounded cassava), then good luck trying to get a taste of this intriguing cuisine.
By Iturospee3 years ago in Feast
The exodus of Paris' chefs to the countryside
It began before the pandemic: an exodus of chefs abandoning Paris for the French countryside. James Henry's 2017 departure was perhaps the most publicised. The Australian chef, who first skyrocketed to fame at small-plates trendsetters Au Passage and the former Bones, left the Parisian cityscape to work alongside chef Shaun Kelly (ex-Au Passage) on a passion project: opening a restaurant and inn in the small town of Saint-Vrain 30km south of Paris. The result – Le Doyenné – is set to debut later this year. And, as the pair plant their orchard and renovate the 19th-Century greenhouse and stables, they've also been supplying some of Paris' top restaurants with produce from their three-acre vegetable garden.
By Chilcosta3 years ago in Feast
The last of Ireland's rare wild salmon
This year, Sally Ferns Barnes will take just 225 wild Atlantic salmon into her tiny smokery in West Cork, Ireland. Last year it was 370. She is the last person in Ireland to exclusively smoke wild fish.
By Friotcoy3 years ago in Feast
The food legacy of a Holocaust survivor
A mere block from Budapest's mammoth Keleti railway station sits Tibor Rosenstein's eponymous restaurant. The entrance comes off a quiet, unassuming residential corner far from the city's traditional culinary hubs. But like a temple, Rosenstein Restaurant stands alone as a monument to historical Jewish-Hungarian cuisine – drawing celebrities, television personalities and Jewish gastronomic globetrotters eager for a taste of the past.
By Gay3 years ago in Feast
The purest food on Earth?
Indian food author Kalyan Karmakar is making up for lost time. Today, he enjoys the subtle touch of ghee in many of his favourite Bengali dishes, adding it to steamed rice with fried kaatla fish (Indian carp) for ghee bhaat, and swirling it into phyaana bhaat, a one-pot rice dish cooked with its own starch, mashed potato and a boiled egg. Even his khichuri (also spelled khichdi), a comforting rice and lentil porridge Karmakar associates with rainy days, is incomplete without the ubiquitous fat.
By Seamons Mahall3 years ago in Feast