Books: 29 November 2016
Fifty typically Dutch ingredients, from potatoes
to seaweed, form the basis of 160 dishes by top chefs and pastry makers
from all over the Netherlands.
Dessert: 22 November 2016
Just in time for the autumn and winter holidays: a
recipe for a delicious pecan pie from the archives of Cyberchef editor
Chef's Recipe: 9 August 2016
Sea Bream in a
Papillote with Salsifies
Sea bream are also known by the
European names dorade, dorado or orata, and in the United States,
Plat du jour: 21 June 2016
Bohémienne or The
Other Way of Looking at Ratatouille
If you are tired of
ratatouille with over-cooked vegetables or swimming in a bath, here's an
excellent recipe from a series of original Provençal recipes by Philippe
Broad. Is this better than the French Laundry recipe from the movie?
Chef's Recipe: 2 March 2016
Brioches With Almond Glaze
Pastry chef Ian Farrell creates
a new french brioche recipe, Lemon Cream Brioches With Almond
Plat du jour: 17 February 2016
Steaks in Cabbage Casings with Bacon
This simple but
wonderful Scottish salmon recipe comes to us by way of the Restaurant Le
Petit Marguery in Paris.
News: 5 August 2015
Caesars: Food Distribution in Ancient Rome
What and how did the
Spirits: 7 July 2015
Champagne Vineyards Named World Heritage Sites
Nations cultural arm has added historic vineyards and champagne houses in
France to its list of world heritage sites.
News: 22 April 2015
Space Food to Go
In the Soyuz Orbital Module during the
joint U.S.-USSR Apollo-Soyuz Test Project containers held borsch (beet
soup) over which vodka labels had been pasted.
News: 13 May 2014
Snacking Linked to
Abdominal Obesity and a Fatty Liver
researchers in the Netherlands, American children consume up to 27% of
calories from high-fat and high-sugar snacks thus contributing to fatty
livers and abdominal obesity.
Plat du jour: 5 March 2014
'Grill and Roast' Rack of Pork
A delicious and inexpensive
meat course that gives a Mediterranean flavour to your winter dinner
parties by Cyberchef.
Chef's Tip: 9 January 2014
All shellfish make excellent stock. Mussels
are used mostly, but this recipe is valid for all varieties.
Chef's Dessert Recipe: 19 November 2013
Pear Ginger Crème
Looking for something beyond the ordinary
pumpkin and apple pies for your traditional holiday dinner this year? Chef
Ian Farrell suggests the autumnal combination of Bartlett pears and
News: 23 October 2013
Alba White Truffles:
Food of the Gods
Like pilgrims to a holy shrine, Italians
and visitors from abroad gather every autumn in this renowned Piedmontese
town to celebrate, buy and taste the most expensive truffles in the world.
Plat du jour: 20 October 2013
Lobster Medallions with a White Port and Ginger Sauce
Europe where the price of lobster is fairly prohibitive, it is customary
to serve a 1 lb (500g) lobster for two, which makes a delicious starter.
In North America, where lobsters are quite inexpensive, you may prefer to
go for a 1 lb lobster per person
News: 5 August 2013
elBulli: Ferran Adrià and
The Art of Food
Is food art? This is the premise behind
the first exhibition dedicated to a chef and his Catalan restaurant that
received over 2 million reservation enquiries for each summer season that
it was open.
News: 16 June 2013
How Widespread Are Organic
about just how much healthier organic foods are than non-organic foods are
impacting the growth of the sector.
Television: 6 May 2013
Soul Food Junkies
PBS television documentary by filmmaker Byron Hurt explores the soul-food
tradition and its relevance to black cultural identity and human health in
the United States.
Plat du jour: 5 February 2013
A French Family Mussels Recipe and How to Buy and Clean
Only to be eaten in the company of the love of
your life, otherwise she or he may flee you for a good 24 hours! Also,
tips on buying, cleaning and preparing mussels.
Dessert Recipe: 28 October 2012
Gateau aux Pommes (Apple
This old family recipe never ceases to amaze and
first-time guests are frequently at a loss to define precisely the main
ingredient at the first taste.
Book Review: 17 September 2012
Elected chef of the year, William Ledeuil, whose
Paris restaurant, Ze Kitchen Galerie, is once again brought to the
forefront with a new book.
Review: 11 September 2012
The Seductions of the
Chinese cooking and table traditions on view in
Paris include braised dog smothered in turtle's blood and braised bear paw
matured for a year or two prior to being cooked, and left to go rancid
for another two before being consumed. Bon appétit!
Book Review: 5 June 2012
Italian Vegetarian Haute
Vegetarian cuisine can now be haute cuisine, as
demonstrated by the Michelin one-star Ristorante Joia in Milan, and this
inspired cookery book from Swiss chef Pietro Leemann.
Book Review: 14 December 2011
Alain Ducasse's Culinary Guide
Patricia Boccadoro on celebrity chef and
restaurateur Alain Ducasse's personal gourmet tour of Paris.
Earliest-Known Winery Found
in Armenian Cave
Researchers unearth a 6,100-year-old
wine-making facility, complete with wine press, storage jars, drinking
vessels, and remnants of grape seeds and vines. Also, a book tip and red
Burgundy wine picks.
Endangered the Atlantic Bluefin Tuna?
tuna, popular as sushi, are in danger of going extinct within a
decade if the governments of the world cannot come together to ban
catching and/or selling the lucrative species.
Vanguard of Cuisine: William Ledeuil
How is it that a chef
who eschews butter, cream and salt has taken le monde
gastronomique by storm? Paris' William Ledeuil isn't so much
reinventing French cooking as he is creating Cuisine anew.
Recipe: Pear Ginger Crème Brulée Pie
Looking for something
beyond the ordinary apple pie for your traditional Thanksgiving dinner
this year? Chef Ian Farrell suggests the autumnal combination of Bartlett
pears and ginger.
Rome, a city where every kitchen is a restaurant and every restaurant a
kitchen, the meaning of the phrase "dining out" becomes lusciously
The Best Foods To
The Environmental Working Group's handy
"Shopper's Guide to Pesticides" makes it easy for consumer's to know which
foods they should definitely buy organic ("The Dirty Dozen") and they can
eat safely ("The Clean 15") without paying a premium for an organic
restaurant announces 'steak house.' In South Africa, that has a different
meaning: our steak was ostrich," writes Alan Behr from the host city of
the 2010 World Cup.
Tomato, Onion and Basil Sauce
This simple and
easy-to-prepare sauce is excellent with pasta and keeps well in the
refrigerator for several days.
Joel Kasow weighs in on American
TV favorite Mary Ann Esposito's Quick and Delicious Recipes from an
Considering current banking circumstances,
its hard to imagine that something sweet and modest could ever have been
named in honor of financiers. But master pastry chef Ian Farrell shares
with us his recipe for just such a chocolate-infused dessert.
Recipe): La Cucina
More encyclopedia than
cookbook, this exhaustive guide to regional Italian recipes may be short
on visual charm, but all the flavors are there in abbondanza.
The Frye-ku Folio:
Humorist and illustrator Arcangelo Frye
offers up pages from his folio of Haiku for the age of Flickr, YouTube,
Twitter and Facebook.
Can't You Get a Decent Coffee in New York?
center of the civilized universe be able to provide a visiting Brit with a
reasonable caffeine fix? Andrew Jack comments on a recent experience that
lent new meaning to the phrase "average joe."
Sweets: Semolina Cake with Roasted Plums
Among software giant
Oracle Corporations best-kept secrets are the marvelous and unusual
desserts created by Executive Pastry Chef Ian Farrell, who shares one
of his adventurous, satisfying recipes with Culturekiosque
organic fast food to star-rated chefs and international cuisine, Berlin
offers a myriad of culinary choices.
Sinatra's Favorites: Patsy's
Shares the Family Recipes
Ponzi schemes, bank failures,
plummeting home values and investment house bailouts - 2008 is ending with
a whimper from the pocketbook that makes dining in a suddenly-chic
alternative to a night on the town. With the help of recipe
collections like Patsy's Cookbook, even beginner
cooks can recreate fine cuisine from a landmark restaurant. Patricia