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.
Ultimate Oven Baked Potato Wedges
You know, we always have potatoes around, right? Boiling, mashing, steaming, frying – we've done it all. But let's be honest, on their own, they can be a bit, well, dull. They're not terrible; they're just not very thrilling.
Laureen Van RaamsdonkPublished 6 months ago in FeastSavoring the Flavors of the Philippines: A Culinary Adventure with Filipino Escabeche
Introduction Step into the vibrant world of Filipino cuisine, where every dish tells a story, and every bite is a journey. Imagine yourself seated at a table, enveloped in the delightful aroma of sweet and tangy flavors that tease your senses. Today, we embark on a culinary adventure to explore the exquisite Filipino Escabeche, a dish that encapsulates the rich history and diversity of Filipino flavors. Join us as we unravel the secrets of this beloved delicacy and guide you through a step-by-step recipe to create your very own Filipino Escabeche masterpiece, all from the heart of your own kitchen.
Horace Cyril MillanarPublished 6 months ago in FeastEasy Eats: Simplified Recipe Ideas
If you need fast dinner recipes to help you quickly get supper on the table, we've come to the rescue. These easy dinner ideas are wholesome, almost entirely homemade, and affordable, too—no chicken nuggets, fish sticks, or prohibitively expensive meals here. Plus, they only require 35 minutes or less of hands-on work, which is perfect if you tend to wait until the last minute to prepare your final meal of the day.
mohammed elkhoulyPublished 6 months ago in FeastFired Sea Bass
When I was a kid, we used to escape as a family to the west coast of Wales. All five of us at the mercy of the weather having a myriad of adventures; the brisk countryside offering a stark contrast to the bustle of our familiar English city. Storytime Perched on the bow of the open-top sea kayak, my dad paddled us out over the waves. I would pretend to paddle. We headed out to the bridge crossing the yawning mouth of the open sea. You see, on the ebb of the tide, mussels are periodically revealed on the bridge piles. Apparently, they were to be tonight's dinner. Upon reaching the bridge, Dad got to work finding the best mussels to cook. 8-year-old me wasn’t very good at picking out the best mussels, let alone prying them from their shelter. I resigned myself to leaning over the side of the kayak on my front, dangling my arms in the swirling water. I let myself become entranced by the seaweed swaying around the piles, finding the point where the light disappeared into the dark depths. A flash of silver, a reflection of the light, gone as quickly as it had appeared. My heartbeat quickened – a fish! Must be a fish… again, a flash. “Dad, dad, dad, a fish, there’s a fish down there, a big fish, look, look, look.” “Really?” “Yes, really, a fish, a biiiiiiiig fish.” “Okay.” He passed me the hand line and I threw the weight in. I let it sink down and down and down. We waited. I watched, continuing to bob up and down in the waves, face hanging eagerly over the water. Suddenly, a tug… then a wiggle, and another wiggle. Fish! “Pull it up then!” Dad holding the boat steady against the bridge, I painstakingly wrapped up the line and a 5-pound sea bass flopped into the boat in front of me. “Put your hands on it then, don’t let it jump out!” I tentatively put my tiny hands on top of its startled body. Fingers touched cold, wet scales… FLAP! FLAP! FLAP! FLAP! “AHHHHHHHHHHHHHHH!!!!” Hands came up, the fish flopping around wildly. “Hold it down! Hold it down!” I put my hands on the fish again. It wiggled. I screamed. “AHHHHHHHHHHHHHHH!!!! It wiggles!!” During this time, the harbour master had launched his boat to come and get a first-hand view of all the chaos. Honestly, it was quite the sight - the fish flapping, me screaming and dad paddling vehemently to shore. ~ Fish in a bucket, on the safety of the sand, Dad had given me a choice: “Now, we can either let this fish go and live to swim another day with its friends or –” “eat it, I want to eat it.” That was that. ~ I was hungry. As the evening sun cast a glow over the campsite, I watched the tendrils of smoke curl upwards to the heavens. There is something about being out in nature, the cold breadth of evening air kissing my cheeks, sitting wrapped up in the camp chair in front of the fire with family; it puts warmth and comfort into perspective. Bright eyes sparkling, mirroring the flickering glow of the fire, we all waited eagerly for the day’s reward. After cooking it over the fire, Dad finally passed me my portion. I opened up my tin foil parcel unveiling the steaming bass, the aroma going straight up my nostrils mixing with the earthy scents of the countryside. I ate as if starved. Each poke of the fork revealed flaky portions of the succulent meat. Every bite was infused with the zesty lemon balanced against the smoky richness of the fish. Delicious. “Well done Meely!” Mum exclaimed from beside me, pulling me into a bear hug. It wasn’t just the food that spread warmth throughout my body. I chewed in time to the sizzle and crackle of the fire as the sensations of the night weaved a sensory tapestry in my mind. It was a simple meal, yet it is forever engrained in my mind as a time of shared celebration. Food is a conduit for memory, holding the ability to take us back to cherished moments. The act of catching and cooking food in a shared experience transcends mere sustenance; it becomes the profound expression of love and connection, a language without words. It’s one ritual that I want to one day pass to the next generation when I have a family of my own. Cooking a good-looking sea bass Now, when you are in the wilds of the countryside, unless you have packed everything but the kitchen sink, you are slightly limited in available tools. I’d ask that when trying this recipe, you do as you feel, guided by instinct and a touch of pizazz. Ingredients: 1 good-looking sea bass 1 big knob of butter 1 lemon 1 bunch of fresh parsley sprigs A sprinkle of salt and black pepper to taste. Preparation: (I had to ask Dad for this part) 1. Most importantly, pick an atmospheric evening when it is not raining. 2. Fire. Light your fire. Stoke it up really hot and allow it to burn down to get your burning embers. Perch a cooking grate approximately 10 inches over the top using rocks and you are ready to get cooking. 1. Clean, de-scale and gut your sea bass (head optional). 2. Rip off a large square of tin foil. 3. Slice up your lemon. This next part is easier over a board and out of the wind… 4. Place your tin foil over the board. 5. Lay the whole sea bass slap bang in the middle. 6. Throw on your butter and sliced lemon pieces. 7. Top with a sprinkle of salt, black pepper and parsley sprigs. 8. Fold the foil tightly over the top of the fish. This point is crucial. You want to make sure you form a tight seal around the sea bass so that all the steaming juices don’t escape over the fire. Invest in thick foil as cheap foil will split and wrap multiple times. 9. Place the foil parcel on the cooking grate and allow the fish to cook for 20 minutes, turning once. When the fish is cooking, it's story time! 10. Test the fish. If it's flaky, it's ready! If not, then wrap it up again and cook for a little longer. Enjoy. Affirmation If you do decide to get out there and catch yourself a sea bass, maybe with a friend or family, I hope you feel the same sense of belonging and achievement as little 8-year-old me did. “In my nurtured and celebrated connections, I find solace and a sense of belonging in this wonderful world”
Taking a Delicious Stroll
Armenia Lamadjo is a popular pizza-like street food, The dough is prepared with semolina dough and rolled into a disc. It is spread with ground beef or lamb, chili, onions, and seasonings and baked.
Rasma RaistersPublished 6 months ago in FeastGastronomic Reverie
In the heart of every kitchen lies a universe of possibilities, where culinary enthusiasts embark on a thrilling expedition through food experiments, dietary trends, and the enchanting realms of food culture. Within this fascinating journey, we uncover the secrets of unique recipes, fusion cuisine, and cooking challenges, explore the nuances of veganism, keto diet, and gluten-free delicacies, and traverse the globe to unravel the captivating stories behind diverse cuisines. As Christians, we draw inspiration from the scriptures, where food is not merely sustenance but a divine blessing, transforming the act of cooking into a sacred art.
The Power of Cranberry Juice
Cranberry Juice and Sexual Health Understanding Cranberry Juice Cranberry juice is a popular beverage made from the fruit of the cranberry plant. It is known for its tart and slightly bitter taste. Cranberries are native to North America and have been consumed for their potential health benefits for centuries. The juice is made by crushing the cranberries and extracting the liquid, which is then often mixed with sugar or other sweeteners to balance the tartness. Cranberry juice is considered a healthy food due to its high antioxidant content and potential health benefits. Antioxidants help protect the body against free radicals, which are unstable molecules that can cause damage to cells. Cranberries are also rich in vitamins and minerals, including vitamin C, vitamin E, and manganese, which are important for overall health.
Timothy A RowlandPublished 6 months ago in FeastThe Heartwarming Legacy of Granny Emily's Soup
Quite a long time ago, in a little, comfortable town settled between moving slopes and lavish woods, there carried on with a sort and delicate lady named Emily. Everybody in the town knew her as Granny Emily. She had procured this charming moniker as a result of her warm heart, supporting soul, and, most outstandingly, her unbelievable soup.
A Flavorful Journey Through History
Biryani, with its rich aroma and tantalizing blend of flavors, is a dish that has captured the hearts and palates of people around the world. This iconic South Asian delicacy boasts a fascinating history that dates back centuries, intertwined with the diverse culinary traditions of the Indian subcontinent. In this article, we will delve into the origins of biryani and explore the intricate art of preparing this delectable dish.
Hue's Banh Bot Loc - The Quintessence of Central Vietnamese Cuisine
Banh bot loc from Hue is an absolute must-try when I visited Vietnam. Its distinctive flavor is something I want to share with everyone. This isn't just a snack; it can even replace your main meal of the day. Banh bot loc is popular in many places, but it's only when you taste it in Hue that you truly understand why it's an icon of Central Vietnamese cuisine. Let's explore the uniqueness and special taste of this dish through this article:
The dish took me by surprise when I tasted it, I love it.
The first time I encountered Vietnamese "bánh xèo" was during my visit to Central Vietnam. This delicious delicacy is beloved by locals and foreign tourists alike. I was genuinely surprised when I took my first bite – it was incredible, a flavor I had never experienced anywhere else. "Bánh xèo" left an indelible impression on me. I eagerly introduced it to many of my friends and family, and they were all pleasantly surprised by its taste. Although it may seem complex on the surface, it's not too difficult to prepare when you have the right ingredients and method. Let me share my experience and a successful recipe for this delicious dish when I returned home.
Give this fantastic dish a try once, I love it, and you will too. "Vietnamese Pho."
My discovery of Hanoi pho was a wonderful experience. The first time I set foot in the capital of Vietnam, I was constantly amazed by the beauty of the place and the warmth of the friendly people. On a chilly autumn day in Hanoi, I decided to try the famous local dish, pho.