Southeast Asian Meal Photo by insatiablemunch
World

Southeast Asian Cuisine

Photo by insatiablemunch  An Introduction To Southeast Asian Cooking Southeast Asia is a cook’s paradise, and an eater’s as well. The food is truly art: tastes mingle with subtle complexity, and presentation is spectacular. The region stretches east from India and Bangladesh to the southern border of China, encompassing the mainland countries of Burma, Thailand, Cambodia, […]

Palm Sugar
Ingredients

Palm Sugar

Palm Sugar Photo by stu_spivack  Frequently used in Indian cuisine and also Thai cuisine, dark brown, crumbly palm sugar — also known as jaggery or gur — is made from the reduced sap of either the sugar palm or the palmyra palm. The trunk of the tree is tapped and drained of its sap for several months […]

Galangal Photo by Ruth and Dave
Ingredients

Galangal

Photo by Ruth and Dave  Galangal is known as laos in Indonesia, ka or kha in Thailand, and lengkaus in Malaysia. This root is a member of the ginger family and looks like ginger, but ginger may not be substituted for it. Iranian and Southeast Asian cooking take advantage of galangal’s very particular flavor, especially in soups […]

Indian Food Photo by PublicDomainPictures
World

Indian Cuisine

Photo by PublicDomainPictures India is huge; its geography and climate ranges from the landlocked mountains around Kashmir, to the fertile Ganges river valley, to the arid Deccan plateau, to the steamy coastal regions around Goa and Madras. Her cooking is as varied as her land, and so, with apologies to the illimitable reality, here is […]

Tamarind
Ingredients

Tamarind

Photo by tacowitte  Tamarind, the sweet and sour fruit of the tamarind tree, is native to Asia and northern Africa and is also grown in the Caribbean. Like lemon, tamarind brings an acidic zing to food. Tamarind, along with a host of other flavors, gives Worcestershire sauce its je ne sais quoi. Sometimes, tamarind seeds are […]

Coconut Milk
Ingredients

Coconut Milk

Photo by ewige  No, believe it or not, coconut milk — an indispensable ingredient in most Southeast Asian cooking — is not the liquid inside a coconut. It is made by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or […]

English Food
World

English Cuisine

English food seems to have two distinct faces in the American culinary imagination. The first is the decidedly grey image of boiled meat. Indeed, boiled meat may be the paradigmatic emblem of loathed English blandness. The other face of British food, is perhaps best described as the great British flair for the pageant of the […]

Saffron
Ingredients

The Saffron Story

The Greek legend goes like this: a gorgeous mortal named Crocos fell hard for the nymph Smilax. Smilax rebuffed Crocos’ overtures and – poof! – Crocos became a lovely purple flower, Crocus sativus. Saffron is the dried stigmas of these flowers. Prized from Italy to China for its pungent flavor and rich color, the painstaking process […]