If mushy, melting, delicious and great looking food is what the foodies call food porn, then Poire et Chocolat Noir Tarts are revealing enough for the porn tag. Well, it is filling the shortcrust pastry with pears whipped in chocolate sauce and…
Olive Oil is next in the row to wines as a gastronomical commodity; and a blog on olive oil tasting by Liz Caskey would be educating the taste buds to the supposed fruity, herbaceous and slight bitter taste of good olive oil. Liz cautions us here that..
The world’s largest roll made of cinnamon, weighed 246.5 pounds and measured 6 feet in diameter, as it was rolled out on October 15th. Wait till the State Department of Agriculture, which has validated its nutritive value and weight, entrusts this…
This is not a novel idea, but is contemporary to certain extent. The idea of baking fish fillets the Italian way with herbs, white wine, olive oil, salad plants, pepper and other such zesty stuff, tastes better than the traditional fried fish. It secures.
Nothing can replace a tangy trout in the fast approaching ‘barbecue season’. It is all about grilling the trout and topping it with that wonderful salsa made up of snappy lime, chili, avocados, pineapple and red pepper, and loads of apricot to give the…
You can try a whole lot of dishes with that complex seafood. Now, as it is made easy for you, just go for a catfish casserole, catfish in Italian white sauce or have it just as a snack. You can …
Every time you look at a dark chocolate, you don’t think, do you? Bet on it, it’s the sensuous feeling that ruthlessly ignores all that goes into a chocolate to make it worth the feeling.
This is not a different perspective, but being a cook, I can give.
Health bars claim to be healthy with all the preservatives, additives, refined sugar and saturated fats. If all that is healthy has to be in a bar, then one has to think in terms of whole food substitutes. The Hammer Bar has completely analyzed the…
Haute cuisine is a different ball game altogether. It engages a chef to go beyond cooking, and style the food in a way that it can be presentable enough for pinups.
In the first place, a food stylist should be aware of color composition that could be.
It is all in the packaging that sells the wines. No, it is not on the labels. It is replacing corks with screw caps which make it easy to open . Jon Fredrikson, an industry consultant based in the San Francisco Bay area, finds that Americans don’t want…
