Gourmet

Gourmet Fried Chicken, the Next Big Foodie Favorite

As with so many food trends, the fried-chicken fad originated in New York. So prolific are the fried-chicken offerings in Manhattan that the website seriouseats.com claims it’s “popping up on more high-end menus than (is) pork belly.”

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The Food of Cahors

The food of the Cahors is typical of Central France being hearty and generous and makes full use of the great variety of local produce farmed and grown here.

Good soups, garlic, walnut oil, truffles, wild mushrooms and chestnuts and an abundance of vegetables form the basis of many dishes together with goose, duck and chicken fed on maize and corn, and lamb roasts and casseroles.

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Stir-Fry Sauces and Cooking Liquids

Light soy sauce is the most widely used Chinese flavoring. It is made from fermented soybeans and grain, usually wheat, and the best ones are brewed and aged. Its flavors range from salty to earthy and vary greatly depending on the brand. It is thinner and saltier than regular soy sauce and is used to flavor light-colored foods like fish and chicken, as well as stir-fries made with clear sauces.

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French Cassoulet

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

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Getting to Know Bacon’s Relatives

Although some salt pork (not to be confused with unsalted fat back) may look like slab bacon and may also be cut from the side of the pig, it is generally cut from the belly section.

Much fattier than bacon and unsmoked, salt pork (also known as white bacon) is cured with salt and used as a flavoring agent in soups, stews, and vegetables. Cooking instructions often recommend blanching some of the salt from salt pork before it is used.

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A Culinary Vacation in Campania, Italy

The Campania region of Italy —which lies south of Rome on the west coast of the country, along the Tyrrhenian Sea— should be on every culinary traveler’s list. Its capital, Naples, is the birthplace of Pizza Margherita (a tomato, basil, and mozzarella pie with the colors of the Italian flag), and its pizzerias are praised (and copied) around the world. The area, which includes travel hot spots Pompeii and the Amalfi coast, is also justly famous for its fantastic San Marzano tomatoes, pristine seafood, and pasta.

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Walnut-Encrusted Spring Lamb with Bacon-Potato Rösti

Full, rich, and spicy, this is a classic Australian red wine. Shiraz and lamb is an excellent combination. You could try a Shiraz from South Africa or a California Syrah, too.

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Three Distinctive Cheeses from Spain

Mahon Cheese: Protected since 1985 by the Cheese Mahon-Menorca seal of origin, this cheese is characterized by its square shape and yellowish crust. Closely linked to the history of the island (it was made in the 13th century), there are two different types.

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The most famous cod dishes

Cod gives name to some of the most famous dishes of the Basque, Catalonian and Portuguese cuisine. Today, there is renewed interest in cod as a main ingredient. Popular recipes of famous origins are presented in the menu of haute cuisine restaurants with new and imaginative creations.

Cod is the flagship of the Basque cuisine and could not be understood without two sauces: the blended sauce and the Basque sauce.

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Corn Chowder, Sipped Year Round

Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal. Make sure to check out the variations using bacon, ham, lobster, crab, or potatoes.

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Roasting Chicken in Assorted Languages

Greek oregano along with garlic and lemon juice give this classic Greek roasted chicken its Mediterranean flavor.

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Chutney, a bittersweet sauce to wallow in

Enjoying rich culinary preparation seasoned with chutney is to give the palate the delight of various flavors. The bittersweet chutney is a condiment that is made with fruits or vegetables cooked in vinegar with strong spices and sugar, giving meats a truly original flavor.

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An Ecological delicacy in our cuisine

Organic artichoke is a perennial plant well developed in the Mediterranean countries and highly appreciated in our Diet.

The artichoke (Cynara scolymus) is the result of the artichoke, a plant cultivated for food in temperate countries, belonging to the family Compositae. It is a plant native to northern Africa and southern Europe.

If we go back to Roman times, we record it was already cultivated for food use. It seems the artichoke is from the Kinara, a kind of thistle widely used in Greek cuisine. It is therefore very likely the emergence of artichoke thistle which originated outside the Mediterranean countries.

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