We're daydreaming of a trip to the land of pasta and prosciutto, but we don't yet have a trip to the continent on the books. Until then, we'll play virtual tourist. So follow along, but fair warning: this roundup of quintessential Italian treats is sure to cause tortuous hunger pangs.
Confession time part deux: up until relatively recently I was deathly afraid of anything and everything shellfish. My irrational reasoning led to years of missed opportunities to dine on the sweet and briny flesh of everything from lobster to, you guessed it, mussels. That said, since I changed my tune (buttery herb-flecked roast crab was my entreé into the shellfish-lovers club), I've been making up for lost time.
I'm a sucker for all things bivalve and crustacean but had yet to try my hand at shellfish cookery at home. It seemed only fitting to follow Julia Child's guidelines for moules à la marinière on my first at-home shellfish adventure; her gentle but firm recipe guidance didn't fail to deliver.
The original motherland, the United Kingdom has a lot to offer culinarily, despite its somewhat trod-upon reputation. Serving up many comfort (or, in British speak, "nursery") food favorites, we've broken down a whole host of dishes as a guide for the uninitiated, or those looking to reminisce.
While the exact offerings may vary from establishment to establishment, we've broken the usual suspects down:
- Eggs: Generally fried or poached; either way, we'd argue that a runny yolk is imperative.
- Back bacon: Thick and fried til crisp-tender, it's often referred to simply as "bacon" but is in fact a different cut from what is customary stateside. Back bacon is leaner (similar to Canadian bacon), as it's cut from the back of a pig, rather than the fattier pork belly.
Keep reading for sausage, toast, and all that jazz.
While we're not planning a trip to the land of stinky cheese and pastry anytime soon (le sigh), a girl can dream, so we've created a bucket list of sorts for what we'd eat if the travel gods blessed us with a plane ticket. Follow along for Bastille Day (or any day), and share your favorite French eats in the comments.
Grilling and barbecue may roost at the pinnacle of American food traditions, but that doesn't mean they aren't popular elsewhere in the world; in fact, most nations claim grilling over open flames as a major cooking style. One of the most popular international grilling trends to hit the US is Korean barbecue, with its succulent marinades and charcoal-charred meats; the most clamored-for meat is undoubtedly kalbi, a beef rib cut with ample marbling for a melt-in-your-mouth experience.
In restaurants, traditional kalbi gui (literally, "grilled rib") is served as a long, thin strip of meat attached to a single two- to five-inch rib bone. But the cut prevalent at most Asian markets is known as "LA kalbi," which is cut in thin strips across the rib bones. LA kalbi is also fun to eat: those little bone nubs are awfully useful as handles! When buying this cut, go for the most marbled pieces you can find, and make sure there are no jagged edges on the bones.
You'll want the meat to be nice and caramelized on the outside and cooked all the way through on the inside. This will make it easier for you to tear the meat from the bone and make little lettuce wraps. To assemble, tear off a green or red lettuce leaf, line with a perilla leaf (if you can find them at your local Asian grocer), add a piece of deboned kalbi, and top with a dollop of Korean spicy bean paste (ssamjang) and a slice of raw garlic. Roll it up and pop it in your mouth for a vibrant burst of flavor. For the kalbi and spicy bean paste recipes, just keep reading.
Wishing you could travel the world this Summer? Expand your culinary horizons and take a tasty trip around the world, while sitting at your dinner table. We've selected five fast and easy meal ideas that will have you traveling from Ireland to the Philippines and back again. But why stop at just food? Make this a fun and exciting week by listening to music from the country of the day while you chow down.
If you're planning a European adventure this Summer, there are some dishes and ingredients that are simply not to be missed. The beauty of traveling throughout Europe is that it's so easy to experience a multitude of cultures, languages, and traditions. Each country has its own unique cultural identity, and thus, its own set of tastes and flavors that help define it.
Click through to start planning your culinary tour of the continent.
If you want to create your own "rainbow cuisine" from the comfort of your kitchen, start by incorporating a few of these South African staples into your pantry. The vast majority of these items are affordable and easy to come by online. Whereas meat and fresh vegetables make up the majority of dishes, these seven items will build the foundation of your South African pantry.