Ciorba, Romania's equivalent to borscht, is a sour and nourishing soup which features thick ribbons of sour cream swirled through the broth or used as a garnish for added tang, Leah Koenig writes. The soup can be vegetarian or made with meat, and has a sour flavor from the addition of vinegar, sauerkraut juice, lemon juice or a bran-based liquid called bors.
At New York City's Narcissa, chef de cuisine Max Blachman-Gentile discovered how to cook sweet potatoes in such a way that makes them taste like bacon. He boils, smokes, smashes and deep fries two Japanese potato varieties called Murasaki and the Okinawan before coating them in Peruvian-inspired sauces and garnishing them with pickled peppers and toasted poppy seeds.
Pav bhaji is reminiscent of a vegetarian sloppy joe, with its buttered buns topped with a spiced vegetable gravy, chopped red onions and lime juice, Priya Krishna writes. Although it takes some time, the recipe is fairly simple and involves boiling peas, cauliflower florets and russet potatoes before roughly mashing the potatoes and cooking the vegetables in a pan with olive oil, coriander, ground turmeric, roma tomatoes and a chopped green chile.
Chef Roy Choi will open his first Las Vegas restaurant, Best Friend, on Dec. 19 inside Park MGM. The eatery is equipped with a kimchi fermentation chamber and the menu will include a caviar service, as well as some fan favorites from Choi's other eateries, such as Kogi tacos and pork belly bowls.
Making a great French 75 requires an immediate decision: choosing gin or brandy as the base spirit, Robert Simonson writes. Most of the competitors in a recent test to find the best cocktail chose gin as their starting point, he writes.
Cognac can be intimidating, but it's a blend that can work well in a variety of ways, according to Germain Canto, a bartender at Bar Louise in Cognac, France. The drink can work well sipped straight as an apertif, enjoyed with a meal on the rocks or as part of a cocktail, Canto says.
Starbucks will open its newest high-end Reserve Roastery store in New York City's meatpacking district on Friday. The 23,000-square-foot restaurant includes a Princi bakery, on-site coffee roasting and a cocktail menu.
An Idaho elementary school turns out the lights and asks students to be quiet for the first five minutes of each lunch period. The "nutritional minutes" encourage students to be mindful about their eating, although one parent has questioned the practice, saying it may make students uncomfortable.
Join us on Jan. 18th for an online conversation about the latest trends in today's ever-changing retail landscape with the VP of Marketing and Innovation for Navitas Organics, Brooke Golden. Learn how brands are evolving in this new landscape, from direct to consumer to the recent acquisition of Whole Foods by Amazon, and what this means for the definition of 'how to succeed' on the shelf. Register today for this free webinar: FOODBIZ+ The New Retail Landscape here!
Won ton soup is so familiar to American diners that they may pass it over when visiting Hong Kong -- big mistake. At Mak's Noodles, a local favorite, the won ton noodle soup is simply flawless. Fuchsia Dunlop visits with Mak himself to learn what makes his soup stand out, and she also discovers the best time of day to try it.