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.

PB&J Olive Grahams
“What’s for dinner?” “Nothing.” “Right. Nothing. I’m not hungry. If you are, fix yourself something.” “There’s nuthin’ to fix, Mom.”
By Andrea Corwin about 12 hours ago in Feast
20 Kitchen Tips: What Works, What Needs Care, and What to Skip
A frozen dumpling splitting in the pot is a specific kitchen problem. The water boils, the dumplings go in, and for the first thirty seconds everything looks fine. Then the filling pushes through the wrapper, and the soup turns cloudy. Some people blame the heat. Others blame the dumplings for being frozen too long. The problem is usually the wrapper surface. After long freezing, moisture evaporates and the wrapper becomes brittle. Hot water opens a small crack first. The fix takes half a minute: rinse the frozen dumplings under cool water before cooking. This restores some surface moisture, and dumplings stuck together tend to separate. Rinse, then cook, and far fewer will split.
By Jinabout 18 hours ago in Feast
I Stopped Ordering Takeout on Weeknights. These 3 Dinners Take 20 Minutes.
You get home, put down your bag, and the first question is dinner. Takeout is quick, but after a few weeks it starts to taste the same: too much oil, too much salt, and not enough of the smell that makes a kitchen feel used. Cooking a proper meal with several long-simmered dishes is another option, but by the time the shopping, washing, chopping, and cooking are done, the person at the stove may no longer want to eat.
By Jinabout 19 hours ago in Feast
A Virus Didn’t Wipe Out the Taste of Your Childhood Tomatoes
The vendor handed me a tomato. I squeezed it. Tight skin, hard fruit. At home I cut it open. The knife came away dry. Inside, an empty ring, few seeds, flesh that looked tired. It worked in scrambled eggs. After two bites raw, I stopped.
By Jinabout 19 hours ago in Feast
A Taste of Home: Restoran Ikan Bakar Semporna and Sabah’s Heart in Kuala Lumpur
For thousands of Sabahans living and working across the South China Sea in peninsular Malaysia, the distance is measured not just in miles or flight hours, but in the quiet longing for flavours that define home. It is the crisp, brinily crunch of latok , the fresh tang of hinava , the rich, pungent depth of bambangan , and the gentle, sticky pull of ambuyat tastes that belong to the shores, rivers, and forests of Borneo. For the past decade, Fatimah Salleh, 43, has tended to that longing from her kitchen in Kepong, where Restoran Ikan Bakar Semporna does more than serve meals: it serves connection.
By Mark Lim about 24 hours ago in Feast
Warung E’Jeap: Dengkil’s Timeless Kampung Breakfast Haven
When was the last time you started your morning not with the blare of traffic, but with the soft chirping of birds and a cool breeze brushing your face? Just a short distance from the bustle of urban life, tucked down a quiet lane in Kampung Tok Aminuddin, lies Warung E’Jeap, a humble, unassuming spot that has been serving heartfelt kampung breakfasts since 1996. Here, time seems to slow down, and breakfast becomes not just a meal but a gentle pause before the day unfolds.
By Mark Lim a day ago in Feast
I Stopped Trusting Viral Restaurants. Here Is the Checklist I Use Instead
I am not eager to use the phrase “viral restaurant” to write off a place with one stroke, but I am unwilling to stake my expectations for a meal on one. Unusually hot, unusually photogenic, unusually queued, unusually cheap, yet unable to explain where repeat business comes from. A place like that probably has not done something right. It has been pushed in front of you by something else.
By Jina day ago in Feast
Cuisine of Cyprus
Affelia Affelia is a pork-based dish and traditionally prepared in a traditional earthenware vessel called tava. The dish has just a few ingredients such as cubed port, dry red wine, and crushed coriander seeds. The dish turns out with a combination of sweet and sour flavors.
By Rasma Raistersa day ago in Feast
The Green Vegetable That Smells Like Spring and My Childhood
When luhao appears in the market, the vegetable stalls get a particular green. It is bright and watery, and it smells of damp soil and spring rain on a river island. It also carries the restraint of something in season. These days it arrives earlier and earlier. Greenhouses have spread, and luhao reaches the market months ahead of time. Before winter has really gone, it is already lying in the crates, tender and fresh. So I think of that saying again: greenhouses have thrown the seasons out of order.
By Jina day ago in Feast
I made cornmeal cake on a cold day and my family reached for seconds
Yesterday I stayed in. My shoes stayed by the door. I cleared the kitchen counter and made white-flour, cornmeal, and buckwheat buns and steamed cakes for breakfast. Coarse grains look plain, but with a good ferment and a balanced mix they come out soft. Older people can chew them, and children ask for another piece.
By Jina day ago in Feast
The Cold Dish That Made Me Stop Fearing Pork Liver
Tengjiao pork liver, pork liver dressed with green Sichuan pepper, is the kind of cold dish that announces itself before anyone picks up chopsticks. The aroma is green and citrusy, with a faint numbing edge. The liver itself should be cool, firm at the edge, tender in the middle, and clean-tasting. It looks like restaurant work, but the home version depends on four actions: wash the liver thoroughly, coat it in a thin starch slurry, poach it at a steady low temperature, and pour hot oil over the aromatics just before mixing the dressing.
By Jin2 days ago in Feast
The one dish I make when I can’t decide: braised chicken with potatoes and shiitake
I come back to braised chicken with potatoes and shiitake mushrooms after three nights of takeout, when I open the fridge, stand there for a minute, and do not want to negotiate with myself about dinner. I want one pot, a lid, and the sound of sauce bubbling against the sides. I want chicken that has taken on a red-brown gloss, potatoes that give way under a spoon, shiitake that have soaked up the broth, and enough sauce left at the bottom to go over rice.
By Jin2 days ago in Feast