Sugar Editorial Picks
Sep 10, 2009 -
"Off-centered stuff for off-centered people" is the slogan used on every beer at Dogfish Head Craft Brewed Ales, a Milton, DE-based craft brewery. Although the company is perhaps best known for its 60-Minute India Pale Ale, it's made headlines recently for being one of the few to produce chicha, a traditional Peruvian beer made out of corn that's been milled and moistened — in the brewer's mouth.
"Ancient brewers through trial and error learned that the natural enzymes in saliva would convert the starch in corn into sugar, so it would ferment," Dogfish Head founder Sam Calagione told the New York Times.
- 11 Comments
May 30, 2009 -
Ceviche is a cool and delicious dish in which raw fish is marinated in fresh citrus juice. The acid of the juice "cooks" the fish until it is firm and plump. It's a wonderful Summer course that can be served as an appetizer with tortilla chips or placed atop a bed of greens as an entree.
- 3 Comments
Aug 18, 2008 -
The other night I found myself at Nopa, a San Francisco restaurant known for its great food and equally respectable drinks. My drink of choice was the pisco sour, the slightly sweet, tart, frothy lemon cocktail made with pisco, a regional South American brandy. This is a wonderful concoction and I'm excited to re-create it at home.If you don't own pisco, you can find it at a well-stocked liquor store or online.
- 11 Comments
Aug 07, 2007 -
Pisco
A super potent brandy made from the distillation of Muscat grapes in Chile and Peru. Aged in special containers to prevent the liquor from absorbing either the color or flavor of the wood.
- 7 Comments
Other Search Results
Jun 23, 2009 -
The biggest event at the Aspen Food & Wine Classic is the Grand Tasting, which took place five times over the span of three days. Inside several vast tents, attendees could sample a wide variety of food, from Peruvian tiradito to Cypriot soutzouko. As delicious as the offerings tasted, half the fun was eating with my eyes.
- 2 Comments
Dec 08, 2008 -
Yesterday, the residents of Callao, Peru were up to something fishy. Four-hundred-fifty students and chefs were elbow-deep in whitefish, lime, onions, and peppers in an attempt to break the world record for the biggest serving of ceviche, a seafood dish in which raw fish is "cooked" by the acid of lime juice.
The dish weighed in at a record-breaking 6.8 tons, more than 2 tons heavier than the existing record of 4.5 tons, a record that was made in Mexico.
- 11 Comments
Jan 21, 2009 -
- Gastón Acurio, South America's preeminent chef, plans to introduce America to Peruvian cuisine. — Los Angeles Times
- Goji berries may seem like a fleeting trend, but they've long been prized in Chinese culture. — Boston Globe
- Want a dramatically different weeknight meal?
- 0 Comments
Jan 05, 2009 -
At the onset of each year, American spice company McCormick offers its prediction for the top spice combinations. When we shared the company's top picks with you last year, your vote went to the vanilla and cardamom combo. Incidentally, throughout 2008, I encountered that flavor pairing in recipes and menu items from flan to peach pie.
- 6 Comments
Sep 20, 2008 -
Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content.
- 9 Comments
Sep 14, 2007 -
- Mario Batali now has a regular online column. Does this mean he's become one of those food bloggers that he hates? - Serious Eats
- Celebrity chef Rocco DiSpirito shares his family recipes.
- 7 Comments