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Why We Love Masato Nishihara

  • Blanca Valbuena
  • January 22, 2011

Masato Nishihara is one of the most accomplished chefs.  Despite his youthful looks, he is the executive chef of one of New York's finest Japanese restaurants, Kajitsu. He is a master of Kaiseki, the Ancient Japanese art of cooking. Kaiseki is considered the pinnacle of Japanese cuisine. It is wha... Read More »

Why We Love Terrance Brennan

  • Blanca Valbuena
  • January 21, 2011

If there is someone who fits the description of a brilliant artist, Terrance Brennan comes to mind. As the chef and owner of some of the most highly acclaimed restaurants of the Artisinal Group including Picholine (in NYC's UWS) and Artisinal Fromagerie, Bistro and Wine Bar, Brennan has gone a long... Read More »

Top 10 Antioxidant Fruits

  • Yasmin Coles
  • January 21, 2011

The sweet of benefits of antioxidants is that it can minimize the risk for cancer, enhance the immune system and delay ageing.  Antioxidants have been gaining popularity in the past several years because they can work wonders when it comes to prevention and health improvement.  You can have a dose... Read More »

Rare Cacao Beans Striving in Peru

  • Yasmin Coles
  • January 18, 2011

True to its original nature, cacao beans have been a highly valuable commodity.  Even though cacao has been parading commercial in the form of the regular chocolate bars, its true nature demonstrates how this fruit has been revered in Central America.  Aficionados can also tell you what the real d... Read More »

Spoonachos

  • Antonio Evans
  • January 2, 2011

Sure, there are Scoops, but somehow they never felt perfect. Leave it to Denis Bostandzic, a Serbian industrial designer (and genius in my eyes) to come up with a perfect concept: the Spoonacho. While they are not yet available, I am certain the idea will soon be picked up and ready for sale.  The... Read More »

Why We Love Wylie Dufresne

  • Marlon Mata
  • January 1, 2011

If you're looking for a chef with a magical flair for cooking, and a restaurant with a patronage that stretches for miles, then Wylie Dufresne wins it hands down. This man has the talent to make any diner smile. And with his restaurant WD-50 being the talk of New York, he's definitely become one of ... Read More »

Simple Lentil Roast

  • Marlon Mata
  • December 31, 2010

It's a few hours before we greet the New Year. I've got a dish to recommend that I'm sure would become a hit in the food circles. It's the Simple Lentil Roast. What's so special about this roast? To start with, it's fat free since it's made with no meat. Before you start complaining that this is ju... Read More »

How to Throw A Perfect New Year’s Bash

  • Blanca Valbuena
  • December 30, 2010

I'm sure that the holiday rush is upon you now. And I don't really blame you for that. After all, the New Year is a once a year celebration. That's why it's understandable if you want to have a party that is worthy of the occasion. But are you ready for this. If you still haven't figured out what t... Read More »

A French New Year

  • Yasmin Coles
  • December 30, 2010

New Year's Day is universally very symbolic; people have many rituals that depict getting rid of the old in order to welcome the new.  A French New Year may seem similar to the rest with the feasts on New Year's Eve with the food, the fireworks and the parties.  However, celebrating le Jour de l'a... Read More »

Why We Love Julia Child

  • Marlon Mata
  • December 30, 2010

Her face has graced television for more than four decades. Her writings are among the authority in French cooking. Her style is very relaxing, like she's telling you to eat at home. Fans love her (we love her). Nutritionists and health-buffs are horrified at her and her love of butter. Be that as it... Read More »

Why We Love Gaston Acurio

  • Blanca Valbuena
  • December 30, 2010

For the sheer love his local cuisine, a man would sometimes rise up and give his best in promoting it. He'll tell his peers why they should love the food that his homeland has prepared. That's the usual case for the average man. But if we're talking about Gaston Acurio, it's a different story. He'll... Read More »

Why We Love Jean Georges

  • Marlon Mata
  • December 28, 2010

Nouvelle cuisine is pretty much the norm these days in upscale restaurants around the world; France, England and even Japan. During the rise of this trend, we were not sure on how to adapt it to American culinary culture. Sure the concept was there, but how were we to make it our own? This is where ... Read More »

How to Prevent a Hangover

  • Marlon Mata
  • December 27, 2010

New Years is almost here. I'm sure you're more than excited to attend a party or two. Hey, I don't blame you. It has been a long, arduous year and it's time to have fun. Enjoy yourself. A few stiff drinks won't hurt, right? Famous last words. I've said them on various occasions. But the way parties... Read More »

Why We Love Mark Bittman

  • Antonio Evans
  • December 27, 2010

When it comes to cooking instruction, you don't need a chef to tell what to cook or not to cook. What you need is someone who knows what good food is. He should also be more than happy to share knowledge and be engaging so you don't end up falling asleep while reading his latest recipe. This is Mar... Read More »

Beef Shish Kebab Delights

  • Marlon Mata
  • December 26, 2010

Frankly, I believe that the shish kebab should also have a wider audience. This is because there are plenty of occasions where it is actually perfect for it. You can't imagine just how good shish kebab is until you finally eat it. Just imagine the taste and aroma of roasted beef in skewers, plus the... Read More »

Hot Chocolate for Christmas Morning

  • Antonio Evans
  • December 25, 2010

What can be a better way to enjoy watching the little ones tear open presents and destroy the living room than with an extra special cup of hot chocolate. On special occasions why not spice things up a bit? These are some simple variations make your hot chocolate just a little more special (feel fr... Read More »

Shameless Publicity Stunt: Tears of Hiroshima Hot Sauce

  • Antonio Evans
  • December 22, 2010

This is perhaps one of the most tasteless and insensitive publicity stunts by a food company. Tears of Hiroshima is a hot sauce company that is exploiting the horrific deaths of about 90,000 people. People died of flash burns, falling debris, radiation poisoning. This unforgivable stunt is something... Read More »

Recipe of the Day – Christmas Goose

  • Yasmin Coles
  • December 17, 2010

Poultry is always a favorite main dish for any celebration.  But to those who do not go the way of the turkey (maybe the recent Thanksgiving gave you enough of it), a very good option is to cook goose instead.  Goose meat is darker and has a fuller flavor as compared to the lightness of the turkey... Read More »

Celebrating Christmas: France

  • Yasmin Coles
  • December 17, 2010

Interestingly, the Christmas tree was never popular in France.  The French instead light a yule log and let it burn until the New Year's.  Although in the past years the yule log has been losing its appeal, it is now represented by a cake log or a Christmas log called the Buche de Noel.  Although... Read More »

Chicken Soup

  • Marlon Mata
  • December 17, 2010

Getting colds isn't a funny affair. Stuffy nose, headache, lack of taste, these are some of the things I have to contend with during this time. To get rid of it, I just go for some home remedy that has been used by generations " chicken soup. I'm not the type of person who'd pop in the first cold m... Read More »

Recipe of the Day – Risalamande

  • Yasmin Coles
  • December 16, 2010

Christmas in Denmark is not complete without a helping of the delicious traditional dessert called Risalamande.  It is basically a cold rice pudding with cream and almonds, drizzled with hot cherry sauce.  It is actually easy to make and can be enjoyed even after the holidays. Ingredients Milk, ... Read More »

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