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.
Sandwich Me
Europe The UK England Bacon Butty is a delectable bacon sandwich that is a taste treat consisting of plenty of bacon between two slices of bread or on a bread roll. Some variations are adding butter, ketchup, brown sauce, or topping the fried slices of bacon with an egg.
By Rasma Raisters5 years ago in Feast
Corn or Avocado?
QUICK!! Corn ice cream or Avocado ice cream?!?! As a kid, I didn't think about ice cream flavors; I just shoved it in my face. But once I was older, the biggest debate in my small Pennsylvania town was if corn ice cream with chili flakes from our local Mexican ice cream shop La Michoacana was genius or a culinary disaster. While I do love sweet corn, I have never actually tried corn ice cream until just now, for you guys. You're welcome friends.
By Colleen Sincavage5 years ago in Feast
On the 8th Day, God Made Maryland Blue Crabs
The Maryland blue crab is at the heart of the state's cuisine. On bumpers, backpacks, masks the Maryland blue crab is everywhere in this Chesapeake-centric state. My earliest summer memories include sitting outdoors, waiting for the blue crab to be cooked down and powdered up in Old Bay seasoning, a seasoning that is a staple and can be used on anything from corn to poultry.
By Nichelle Calhoun5 years ago in Feast
The Search for Sweet and Sour Pork
I didn't have to travel the world to experience authentic cuisine. As an adult, I now realize how lucky I was to grow up in an Asian pocket of a neighborhood in Phoenix, Arizona. Even though the restaurants often advertised themselves as Chinese, Thai, Japanese, or even Vietnamese- I can now see they were all Korean ran. It showed in the offerings on the menu and the unique preparation of some dishes. That's what started this journey for me.
By Miranda Morrison5 years ago in Feast
Cooking on a College Student Budget
I’m not going to lie to you, I was that college student who did my grocery shopping at CVS for half price ramen noodles that are probably slowly giving me cancer, a can of sweet peas for my week’s serving of vegetables, and a Little Debbie zebra cake for my troubles. I am not a reliable authority on East Asian cooking.
By Colleen Sincavage5 years ago in Feast
True Mac and Cheese
The first time I tried vegan mac and cheese I was turning 28 years old. I gathered in the neighborhood of the 305 with friends and family. And I loved this party because all of my friends started to cook for me, the birthday girl. I never knew what this vegan mac would taste like. All I knew was that for my birthday I wanted to eat mac and cheese. My allergies to milk and cheese had prevented me from eating this delicious staple in America. But not this day! My friends came through and successfully fed the rest of the party.
By Alicia del Aguila5 years ago in Feast
When Life Gives you Lemons
The 411 on what to do if life throws you lemons. I was born in 1972 in Busan South Korea. My mom is full Korean and my dad is French American. Somewhere in there I have German, European, Black Foot Indian and Who knows what else lol. To say my background is diverse would be an understatement.
By Susan Merlette5 years ago in Feast
For the Love of Poutine
The land of the great white north, Canada is usually only known for one food, maple syrup, which is proudly represented by a giant maple leaf on the Canadian flag. Maple syrup is only produced in a small part of the world and more than most of it comes from eastern Canada. You may only be familiar with the maple syrup at your local supermarket but if you travel North, and East or West if applicable, you will be able to find a wide variety of grades and colors of syrup that all have their own uniqueness. Local farmers markets can be found with people selling maple syrup from trees growing on their land. Those with a refined palate will instantly recognize the differences in taste among them.
By Jeffrey Myles5 years ago in Feast
Romanian Stew
I remember being just a little girl and walking into my grandmother’s kitchen. There was always something on the stove, or in the oven. Whether she was making cabbage rolls, head cheese, cinnamon rolls, baklava, or pork greaves there was always something brewing. Pork greaves was one of my favorite snacks my grandmother would make. Fried in lard it was a treat that you could dig right into the fried pork bites on the big plate in the middle of the table. I swear that we would devour those little tiny meaty nuggets of greasy joy in under 5 minutes flat. Never failed though, there was always more than one round. In a Romanian family you never walk away from the table hungry, and my grandmother always made sure our bellies were full when we left her house.
By Rhonda Heaslip5 years ago in Feast
