May 18 2011

‘Seoul’ food

Want a fun place to introduce your friends to Korean barbecue?

Continue reading

May 13 2011

prik khi nu


For Thai food, it’s fair to say, “No chilies, no curries!” And among the many kinds of peppers, hot and not so hot, we have in Thailand, the smallest and most fiery is Prik Khi Nu, a term Thais use for someone who is small but powerful, like a kick boxer. It seems that many non Thai are not only sensitive to the heat of this tiny pepper, but even its name, because its usually translated as “Birds Eye Chili” or “Bird Chili”, when the literal translation should be (excuse me) “Mouse Shit Chili”!
Continue reading

May 8 2011

frothy basil lemonade

Summer’s classic beverage gets an added burst of fresh flavor from a classic herb. To create the thick slushy froth pictured, use a high-powered blender.
Continue reading

Apr 30 2011

white chocolate + foie gras =

It is not a flavor combination you come across everyday, but it is one you will not likely forget. The flavor affinities of foie gras encased in white chocolate is the epitome of sweet and savory.

A Study of Hudson Valley Foie Gras

Continue reading