Otra receta que es tradición en las mesas uruguayas es el Postre Chajá, es un postre compuesto por capas de bizcochuelo, duraznos frescos o en almíbar picados, crema chantillí y merengues. No se pierdan esta delicia que gustará a grandes y chicos! Lo interesante de esta fórmula son las variantes que se pueden lograr cambiando […] … Continue reading El Postre Chajá “Cocinar en casa es rico, sano y te hace feliz”. Silvia
Ristorante
Le Bistrot de Paris
Un bistrot parisien classique, qui n’a pas volé sa bonne réputation. Une carte des vins honorable, une cuisine concoctée pour les plus gourmands, à base de canard, de homard, de volail… Origen: Le Bistrot de Paris
A Visit to the Birthplace of California Cuisine — Youth Food – Meals Under Pressure Cooker
Whether you live in California or not, you probably have heard the term “California Cuisine.” What exactly does California Cuisine refer to in popular food culture? In the book Culture and Customs of the United States: Culture (Shearer, Benjamin F., Greenwood Publishing Group, 2007, Pages 212-213), culture expert Benjamin F. Shearer summarized the features of […] … Continue reading A Visit to the Birthplace of California Cuisine — Youth Food – Meals Under Pressure Cooker
Borschtsch — heat’n’eat
Ich war gerade 4 Tage im hohen Norden, wo die Temperaturen morgens im Keller waren, jetzt bin ich wieder im Land, und die Temperaturen sind tagsüber gerade mal bei 3 C. Kein Wunder, daß ich Lust auf Winterkost habe. In diesem Fall ist das ein Eintopf. Aber kein typischer Plumpseintopf, sondern eine ukrainisch-russische Suppe mit […] … Continue reading Borschtsch — heat’n’eat
Chez Fernand
It’s not alway easy to find good places to eat in St-Germain but this little beamed bistro happily continues to produce age-old dishes It’s not alway easy to find good places to eat in St-Germain b… Origen: Chez Fernand
Una Feria Gastronómica con Futuro
El 10 de octubre tuve el placer de tomar parte en la Feria Gastronómica de La Alcudia, Valencia, que en su novena edición ha sido todo un éxito, en cuanto a organización y número de participantes. … Origen: Una Feria Gastronómica con Futuro
L’Aiguière Restaurant Gastronomique
On ne parle pas assez du restaurant de Patrick Masbatin. Restaurant L’aiguière, situé dans le Paris historique entre Nation et Bastille, est une ancienne auberge des mousquetaires de Louis XIII, appelés les mousquetaires à capes noires. Cet héritage se ressent dans notre cuisine, traditionnelle avec une touche de modernité en plein cœur du 11 ème … Continue reading L’Aiguière Restaurant Gastronomique
Coconut & Kaffir Lime Panna Cotta with Strawberry & Lime Syrup and Happy Father’s Day
Source: Coconut & Kaffir Lime Panna Cotta with Strawberry & Lime Syrup and Happy Father’s Day
2016 International Youth Food Culture Contest — Youth Food – Meals Under Pressure Cooker
On a cool summer evening two years ago, a boy I befriended at his father’s fruit stand in the farmer’s market showed me his drawing pad. Having just immigrated to the U.S. not long ago, he did not speak much English. But from the green papayas and golden rice fields he painted, I saw the […] … Continue reading 2016 International Youth Food Culture Contest — Youth Food – Meals Under Pressure Cooker
What Can We Learn From Food? — Youth Food – Meals Under Pressure Cooker
What does food represent to you, other than something you subsist on? When I started to organize the 2015 International Youth Food Culture Contest a few months ago, I was eager to find out how my teenage peers from different parts of the world answer this question. I initiated this annual contest back in 2014 […] … Continue reading What Can We Learn From Food? — Youth Food – Meals Under Pressure Cooker
Quintullis Marketing And Gastronomic Recruiting Agent 