Last month, I had one of the most rewarding culinary trips imaginable. I was aboard Silversea Cruises’ Silver Muse for a pilot voyage for its new Silversea S.A.L.T. program, an acronym for Sea And Land Taste. This new Culinary program was amazing start to finish.…
The Bánh Mì sandwich is likely the most famous of all Vietnamese exports and rightfully so. A pint-sized baguette is split lengthwise and filled with all kinds of savory ingredients. You can find banh mis with all kinds of meat fillings but common to almost…
Food & Wine Magazine’s September 2018 issue attempts a task that must have almost impossible. It’s the magazine’s 40th Anniversary issue and its editors had to decide which recipe best represented every single year’s output—literally hundreds of recipes. In Food & Wine, you can trace…
Singapore’s Signature Chili Crab Apr 23, 2018 | 3:26 pm By Monte Mathews Staff Writer From Australia’s Master Chef Season 2 Adam Liaw At No Signpost’s Geyland restaurant, Singapore’s most famous dish makes an impressive appearance. Swimming in Chili sauce, it’s a taste of Singapore…
Where to Find Singapore’s Signature Dish, Chili Crab Apr 23, 2018 | 4:03 pm By Monte Mathews Staff Writer It’s out of the way, but it’s so worth finding Singapore’s best version of this classic dish No Signboard’s Chili Crab is arguably the best version…
If you read my last post about my trip to Vietnam, you will remember my going to Cooking School in the town of Hoi An. The class began with a visit to the Central Market, a hurly burly of a place with vendors selling everything…
Silversea Cruises Introduces Culinary Voyagers to Vietnamese Cuisine Apr 25, 2018 | 11:15 am By Monte Mathews Staff Writer Both aboard ship and ashore, this cruise line brings its passengers great Vietnamese food Vietnam is a perfect country for cruising. It hugs a 1,600 mile…
Food and Wine’s April 2018 edition was called “The Spring Wine Issue”. One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye. Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro. …
Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes. Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…
We’ve brought you a post featuring the Banh Mi, the signature sandwich of Vietnam, once before. We’ve shown you how to make one with ground pork https://chewingthefat.us.com/2012/09/our-325th-post-melissa-clarks-quick.html. But just before we left New York for our annual stay in St. Epicerie Boulud’s Banh Mi Barthelemy…
I’ve been wanting to make this classic Filipino chicken dish forever. Especially after I went to Kalystyans (www.kalustyans.com, 123 Lexington Avenue NY NY 10016 Tel 212-685 3451) and spent an unspeakable amount of money for a jar of Adobo seasoning. Once I got home, I…
Ready to be folded, Mu Shu in a Moment! Restaurant General Tso’s Chicken the good, the bad and the ugly. In our bid to eat healthy, Chinese food has taken quite a hit. We never order it for takeout. And our visits to…
When I wrote about our culinary adventures in St. Barthelemy, FWI in March, one of our readers, “Mike”, got into a spirited discussion about how the scallops I’d waxed poetic over, were not local. In fact, he was pretty irate about seafood in general and…
I don’t know when sliders took over the world but they’re everywhere. And while they may have started out as mini-hamburgers, now you can find them on all kinds of menus, stuffed with everything from Turkey to Texas barbecue. Let’s face it, their size is…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
