Food

A Spicy Taste of Puerto Vallarta’s El Arrayán Restaurant: Easy Salsa de Chile de Árbol

by Culinary Spelunker / Jul 26, 2015 /
Culinary Spelunker's picture

Roasted Crispy Cricket Tacos and Plantain Empanadas share the menu with traditional Jalisco favorites like Corn Sopes, Beef Barbacoa, and Cochinita Pibil. Such is the assortment of inventive dishes that have become the trademark of El Arrayán restaurant.

Paula DaSilva Talks Brazilian Cuisine, South Florida, and Hell’s Kitchen

by Culinary Spelunker / May 25, 2015 /
Culinary Spelunker's picture

Cooked, then pureed black beans seeped with onion and garlic then thickened with a handful of manioc flour are the main ingredients giving tutu de feijão its trademark consistency and rich, brownish hue. Growing up, the dish was a favorite of Paula DaSilva, a native of Minas Gerais in southeastern Brazil, whose parents came to the United States when she was seven. DaSilva remembers her mother would add roasted pork, vegetables, and fried egg to the top of the mounded, creamy beans.

An Easy Recipe for a Southern Classic: Hummingbird Cake

by Culinary Spelunker / Apr 27, 2015 /
Culinary Spelunker's picture

 

Pecan pie. Bananas foster. Red velvet cake. Lemon meringue pie. Doctor bird cake?!

Desserts in the South are well known for their sumptuous ingredients, bright flavors, and a dash of flare. And yet one dessert seems to stand apart—Doctor birds cake, more commonly called Hummingbird Cake.

I first heard of--and sampled--this sweet concoction a couple years ago in downtown Roanoke, Virginia. The combination of ripened bananas lapping up the sweetness of crushed pineapple gives the cake its signature sweetness, and dense yet airy texture.

 

An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery

by Dr. Jessie Voigts / Mar 24, 2015 /
Dr. Jessie Voigts's picture

Oh my, oh my. THIS is a book after my own heart. I'm talking, of course, about An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery, written by Chris-Rachael Oseland.

Irish Potato Leek Soup

by Dr. Jessie Voigts / Mar 15, 2015 /
Dr. Jessie Voigts's picture

We all know that Ireland's symbol is the shamrock, but did you also know that there's a second symbol? It's the humble, and ever so delicious leek! Legend says that St Patrick was praying with a dying woman, when she had a dream about a certain vegetable.

The Cuisine of the Southern Netherlands: A Tour

by Dr. Jessie Voigts / Dec 03, 2014 /
Dr. Jessie Voigts's picture

The Netherlands – a place of beauty and great food! But I’m guessing that you’re not familiar with the cuisine of the southern Netherlands. If you’re driving the southern Netherlands, you’ve a great culinary adventure in front of you.

Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food

by Dr. Jessie Voigts / Oct 17, 2014 /
Dr. Jessie Voigts's picture

One of the pure joys of travel is the food. Yes, that's right - food is a window to culture. Think about it - from the night markets of Southeast Asia to the traditional recipes of, well, any culture, what people make and eat is a product of terroir, seasons, climate, history, and more.

Farming, Friends, and Fried Bologna Sandwiches

by Dr. Jessie Voigts / Oct 08, 2014 /
Dr. Jessie Voigts's picture

Every once in a while, you come across a book filled with such goodness, love, and kindness that it not only makes you smile, but reminds you of the goodness in your own life and inspires you to work harder at connecting, helping, loving.

Eat Smart in Denmark (and 2 authentic Danish recipes)

by Dr. Jessie Voigts / Sep 12, 2014 /
Dr. Jessie Voigts's picture

Denmark, although small, plays a large role in the world. Why, you may ask? Well, among many things (Vikings, Brahe, HC Anderson, Kierkegaard, Kronborg Castle of Hamlet fame), the food. Oh, the food. My aunt has traveled to Denmark for many years, and always comes back with food gifts - and food stories.

Recipe from Italy: Roasted Tomato, Basil & Bread Soup {Pappa al Pomodoro}

by Ashley in Italy / Jul 26, 2014 /

Make your kitchen smell outright divine with this Tuscan-based slow roasted tomato bread soup, Pappa al Pomodoro. This recipe is a perfect example of eating with the seasons & peasant cooking. Using our homegrown tomatoes & garlic along with stale bread - with only three ingredients, the taste is explosive!

Originating in Tuscany (about an hour away) we can't resist sharing this mouthwatering recipe at our farmhouse during summer cooking classes with dinner alfresco - using our plump and juicy homegrown piccadilly, datorini & cherry tomatoes!

Pages