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.
Shellfish Dishes in the USA
Restaurant Dish A dish often ordered in restaurant is called on the menu as Surf and Turf . The dish usually consists of a cut of steak like fillet mignon and is accompanied by a lobster tail. This became a popular dish to order in the US during the 1960s. The meat is usually grilled to order and served with a thick sauce, and the seafood can be grilled, fried, baked, or boiled depending on the choice of seafood. Believe it or not, this dish is celebrated every leap year on February 29 and known as National Surf and Turf Day.
By Rasma Raistersabout a month ago in Feast
Let’s Have Shellfish Tonight
Europe France Moules marinière à la crème is a variation on the famous dish called moules marinière. The dish is most popular in northern France. It consists of mussels, garlic, crème fraiche, parsley, white wine, butter, shallots, and aromatic herbs. The mussels are steamed in a covered pot on a combination of butter-sauteed garlic and shallots, with wine and a bit of water. When the mussels come open, the cream and chopped parsley are added to the pot. It is served with crusty bread to soak up the juices.
By Rasma Raistersabout a month ago in Feast
Beyond Ginger: The Quiet Revolution in My Thai Kitchen
There is a running joke among those of us who grew up cooking in Thailand: ginger gets all the global fame, while galangal does all the heavy lifting in our most iconic dishes. If you ask most international food lovers about Thai aromatics, they will eagerly mention ginger. But if you show them a whole, fresh root of galangal—with its pale, woody skin and pinkish shoots—they usually stare at it with complete confusion. To the untrained eye, it looks like a tough, fibrous cousin of ginger. To a Thai home cook, however, it is the soul of Tom Kha soup and the fragrant backbone of authentic curry pastes.
By Sarupa Rodklin2 months ago in Feast
The Art of Balance: Why Thai Roasted Duck Is Extraordinary
In Thai culinary culture, duck is never just meat—it is an art form defined by patience, heritage, and delicate balance. Long before it ever reaches a dining table, roasted duck undergoes hours of painstaking preparation. Master cooks invest incredible time into marinating, drying, and roasting to achieve that coveted harmony: juicy, tender meat infused with aromatic spices, paired with skin that is roasted to rich, golden perfection.
By Sarupa Rodklin2 months ago in Feast
Say No To Vegan?. Content Warning.
Introduction I got an Instagram like by someone with the handle "Say No To Vegan" and while I noticed it, and they were commenting on an anti-patriarchy post of mine. You can see the post and the user if you follow this link:
By Mike Singleton 💜 Mikeydred 2 months ago in Feast
Let's Get Spicy
If you enjoy cooking as I do and love trying new recipes from all over the world, you likely have a collection of spices and herbs in your cupboard or pantry. I have a huge collection. Everything from dried chile powders to curry powders, harissa powder, berber, and blends for everyday grilled meats. Some are more exotic than others and come at higher costs or are difficult to find. So what do you do with all of it? How do you store them if you don't use them all the time and don't want to waste money? Let's talk spices.
By Alexandra Grant2 months ago in Feast
Make It a Cabbage Night
Europe Austria Burgenländischer krautstrudel is a variety of savory strudel from Burgenland. This dish is has a thin strudel dough that is filled with a combination of finely chopped white cabbage, sugar, fat, salt, and spices like pepper, caraway, and nutmeg. The cabbage strudel is rolled up, brushed with eggwash, and baked.
By Rasma Raisters2 months ago in Feast
