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  In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically...

We thank you Paola, of Is Mellus – Import From Sardinia, a food company based in the UAE, for this amazing article on Sardinian gastronomy and the recipe...

  The famous Tchaï (a kind of tea which is boiled with milk and cardamon seeds) is the first cooking step to learn if someone lives in the whole...

    Dates : 8th-10th September 2017 in Lausanne September and October in many other small cities in the same region as well… Enjoy a festival...

Piedmont is located in Northwestern Italy and includes a variety of remarkable landscapes, from the Alpi mountains to the hills of the Langhe and Monferrato,...

  Award-winning chef Skye Gyngell passionately believes that cooking is an intuitive, imaginative practice, one that reflects the changing seasons...

    When people are asked about the typical dishes or ingredients of Hungarian food, most say “goulash” and or “paprika”....

  First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation’s bland palate,...

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