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.
Red or Green, Albuquerque is Home
I moved to Albuquerque back in 2007. With two children in tow, my husband at that time and I had rented an apartment sight unseen that was located off the I-25. After living in the swampy, wetlands of Bay City, Texas, and dealing with hurricanes Rita and Katrina, we were ready for the desert.
By Charleen Richey5 years ago in Feast
The Newcomer's Guide to Cheese
The Newcomers Guide to Cheese - Vol. 1, The Usual Cheese Plate Suspects We can't all run a little fromagerie in the French countryside, or smoke our own gouda, or wear monks robes as we turn our deliciously moldy wheels of dark, gooey magic in dark, gloomy caves.
By Diana Pops5 years ago in Feast
Stracciatella Pretzels
Ever since I can remember, I have been obsessed with pretzels. Cannot go to the mall without passing by the pretzel stand at the end! However, baking them always seemed a bit daunting to me — I had no experience with yeast dough, shaping them looked difficult, and frankly it just looked pretty complicated to bake.
By Laura Moraes5 years ago in Feast
How to Eat Like a Local in the Maldives
To fully experience a holiday in the Maldives, you need to savour the nation’s flavour-filled cuisine as well. To do this, you should ‘eat like a local’ which means trying traditional and authentic dishes that provide some amazing foodie discoveries. To help you with such culinary adventures, here are some things to keep in mind before heading off to a destination where delectable delights await your taste buds!
By Amie Ginendra5 years ago in Feast
What's the Trick to Making Awesome Corned Beef?
The best way to prepare corned beef? That is simple. Beer! Yep, soak (or I should say "marinate") that baby in beer overnight and then simmer it in a bath of beer and water for 6-8 hours the next day. This imparts a wonderful flavor to the meat, as well as tenderizing it.
By Julie O'Hara - Author, Poet and Spiritual Warrior5 years ago in Feast
Louisiana Treat
So let me ask you... What looks like seafood, tastes like seafood, and smells likes seafood but doesn't come from the sea? It's a crawfish, or "mudbug" a freshwater shellfish that is a traditional Louisiana food staple.
By Julie O'Hara - Author, Poet and Spiritual Warrior5 years ago in Feast
It's B A N A N A S.
I have always said, food is my love language. A year ago, I left an abusive relationship; one where they HATED everything I cooked or baked. I wore myself down making anything I could to make them happy with food and usually it ended with them throwing it in the garbage. After a while, I stopped cooking and baking completely; I stopped doing what I loved.
By Ana Schlegel5 years ago in Feast
'Unbeetable' Red Velvet Cake
For me, nothing beats red velvet cake: the rich chocolate flavour, the deep red colour, and the sweet smoothness of the frosting. It all combines to make a heavenly eating experience. As both an avid taste-tester and baker of red velvet, I never thought any recipe could compare to the traditional one I'd perfected, until I created a vegan version out of dietary necessity. This recipe, is truly unbeetable.
By Nati Saednejad5 years ago in Feast
