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.
Russian doughnuts in the Rainy Morning
There is a city called Saint Petersburg. It is located in Russia, the country of cold, as they say. Its name is a little sharp and has many solid letters. Some can probably say that it matches the city perfectly well because most of year it is rainy, windy and cold. The sky is full of grey clouds and sun is a rare guest, but people forget that sometimes strong gusts of wind can bring a desire to get your heart warm.
By Marina Falcon 5 years ago in Feast
Soup's On
If you’re fortunate enough to live in a state where winter is not just that time of year when Christmas takes place, but a season where frostbite is a real possibility when putting your groceries in the car. Or if you are familiar with the concept of your nose hairs freezing together or needing a size larger shoe to accommodate an extra pair of wool socks, then I’m certain you can appreciate a hot bowl of soup.
By Melissa Kay5 years ago in Feast
Food is an Experience
I grew up in a big household, six siblings, a step dad and a mom. Most of the dinners at my house included healthy home cooked soul food meals. My mom believed in eating the rainbow. The more color on the plate the better. I never recalled a night when we didn’t have American cuisine, my mom was pretty old school. She cooked us meals that her mom cooked her and the ancestors before, and history repeats itself. As a child I enjoyed the meals we had as a family but something inside of me felt the need for more. More experience with food, I didn’t want to repeat the history, I wanted to create my own. As I grew older, that quickly faded, and I continued to adopt that soul food diet, rarely eating out, a plate of delicious healthy soul food, and occasionally sweet tea and Kool-Aid.
By Shunda Jenkins6 years ago in Feast
Finding Joy in Fresh Food
Growing up I remember my mom always cooking. I remember people always saying how good my mom's food was and it is very good. But looking back in many degrees a lot of it was processed in some ways. Cakes made from a box rather than from scratch. That can be a great, taste and cost effective opinion for many people. Of course as I started to grow up I never realized that there was a different opinion with food. Even going into my early twenties I still was eating like that in many ways. Then I watched a few movies over a period of time and started to change my course of life. One being 'The Bucket list'. About a man dying who makes a list of things to do before you die. It started to thinking about the same thing as well. The other two being, 'Julie and Julia' and 'Eat pray love'. It was about that time that I started to see that food could be something different, something that brings great joy and happiness to people. And I wondered if I could do the same thing.
By Talara Nolan6 years ago in Feast
Moroccan Food
Moroccan cuisine has been among the most diverse in the world since ancient times. The reason is due to Morocco's interaction with the outside world for centuries, as it is a mixture of Berber, Arab, Andalusian cuisine, the Middle East, the Mediterranean and Africa. Chefs in Moroccan cuisine over the centuries in Fez, Meknes, Marrakesh, Rabat are the basis for what is known today as Moroccan cuisine. Moroccan cuisine is ranked first in Arab and African countries
By fatima boulfaglat6 years ago in Feast
Brazilian Cuisine
Brazilian cuisine differs with each region. The local ingredients used in cooking are root vegetables like cassava (locally known as mandioca, aipim or macaxeira), yams and peanuts and fruit such as acai, cupuacu, mango, papaya, guava, orange, passionfruit, pineapple, and hog plum.
By Rasma Raisters6 years ago in Feast
Australian Cuisine
The first inhabitants on this continent were the Aborigines. Their food was of high nutritional quality and whenever sufficient energy was obtained through hunting and gathering, the nutrient intake was balanced and adequate. Plenty enough to allow a rich and diverse culture of art, story-telling, dance and song to develop across the 600 tribes present at the time of the coming of the British. The British influence determined the main dishes such as Sunday roasts, grilled chops, stews, and other recipes made from meat and served with vegetables. The most frequent vegetable side dishes became mashed potatoes, beans, carrots, and peas.
By Rasma Raisters6 years ago in Feast
Come and Experience Jewish Culture with Me!. Top Story - September 2020.
When I was growing up, my family treasured the traditional Jewish culture. My dad is a religious worker at our local synagogue and my mom is an operations manager at a first aid warehouse. Despite the differences in their occupations, my family still cherishes the Jewish cuisine and would eat the food at any time of the year, even if it wasn't a special occasion or Shabbat. During my youth, I would spend Shabbat evenings and days at my dad's house and he would always make or purchase Jewish dishes like Cholent (a beef and beans stew with potatoes and vegetables), Potato Kugel (a potato casserole), Herring (which I abhor), Blintzes (Stuffed Pancakes), Bagels with Lox and Cream Cheese, Vegetable Latkes (Fried Vegetable Fritters) and Kasha with Fried Onions and Noodles (aka Buckwheat with Fried Onions and Noodles) for my brother, our friends, family and myself to feast on. My dad always bought Challah (braided egg bread) from the Kosher bakery or local supermarket: he never baked Challah. Occasionally, my mom would make potato, zucchini and carrot latkes for Hanukkah parties and has concocted the occasional pot of Cholent for when hosted casual gatherings with friends and family at her house.
By Talia Devora6 years ago in Feast
