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.
3 Ways to Spruce Up Pasta
Who doesn’t love pasta?! It is a great and versatile dish that can be made countless ways. It can be made for lunch or dinner and scales easily from a single portion to feeding a large crowd. The cook time is relatively fast and it doesn’t require a lot of fancy equipment (no, a pot and a strainer are not fancy. Plus, you don’t even need the strainer if you can use the pot lid to separate the pasta from the water). But as great as pasta is, after making it too many times, it can get a bit stale and boring. So here are some quick and easy ways to spruce up your pasta and impress your friends and family (as well as your stomach!)
By Amanda Feld9 years ago in Feast
The First Sign of Summer
Recently, as the NYC weather finally starting getting better, my boyfriend and I began the season-long "what do you want to do today" argument, because warm weather means emerging out of the comfort of your Blanket Burrito and Netflix, and returning to the outside world. As always, I'm going to want to go out to eat. The issue with that though is the simple fact that neither of us is the richest person alive—or even richest in our neighborhood. The struggle to find good food on a budget is super real, and oftentimes leads to some sort of bickering.
By Elysa Noelle9 years ago in Feast
How People Prepared Food in the Dark Ages
Cooking is one of the most human acts that you can perform. The art of cooking is something that has bonded people together, become a part of our cultural identities, and also become part of our history. Though the very basics of cooking never seem to change, the truth is that cooking styles do change over the years.
By Ossiana Tepfenhart9 years ago in Feast
Move Over Basil. Mint and Feta Are the New Flavor Essentials of Summer
When the first of the summer vegetable and fruit crops start to ripen, simple preparations are all that are wanted. A ripe peach or watermelon eaten by hand with their juices dripping down chins and hands is just perfect. So is corn on the cob, steamed or boiled, with butter and salt. Or fresh zucchini sautéed in olive oil and garlic.
By Penny Pleasance9 years ago in Feast
Using Your Noodle to Surf
I remember the noodle houses in the train station at Abiko Station in Tokyo. I'd arrive when it got dark and the white bright lamps would be attracting moths that would dance around each light seeming to celebrate their own traditional Japanese affairs. It was humid and during that train ride I was usually packed in like a sardine with all the other passengers. Many would pile in at Ueno Station and the people on the outside would get pressed up against the glass. Arriving at Abiko station was perfect as the cool breeze complimented with the freedom of the outdoors and proved to be dual relief from the moments that had ticked by previously. It was on these occasions that steam rose up into the high ceilings of the train station platforms and gave off the smell of boiling noodles and breaded delicacies.
By Sound And The Messenger9 years ago in Feast
