French Cuisine
World

French Cuisine

Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d’Argent. However, it all shares a seriousness about food. Throughout the country, French cooking […]

Coriander
Ingredients

Coriander

The name coriander does not signify one thing — it represents a seed, a leaf and a powder used in Central America, South America, all of Asia, the Mediterranean basin, the Southwest of the United States, and in any menu that replicates the flavors of one or all of these regions. Coriander-the-leaf is also known as […]

chinese cuisine
World

Chinese Cuisine

Image courtesy of ruirestaurant.com The huge land mass and deep history of China ripples through the enormously wide range of cuisine that is called Chinese food. For a foreigner to start to make sense of this is it useful to take the four major Chinese regions into account. There are Beijing and the Northern Plains, […]

Alfred Portale
Chefs

Alfred Portale

The relationship between form and content is one that artists working in every medium must come to terms with, and cooking is no exception. Alfred Portale, once a jewelry designer, now an American uber-chef, completely revolutionized modern food presentation when he built a lettuce salad that literally towered above the rest. With each verdant leaf […]