This recent collection of holiday recipes from the Switzerland Tourism Media Team (myswitzerland.com) was just too irresistible not to post. You’ll find very personal holiday recipes from Team Switzerland’s staff: Ursula, Paolo, Matthias, Jade, Jeamine and Divine. Thanks gang for sharing it with Traveling Boy.
Today, the whole world seemingly knows of biscotti. Pronounced in Italian as bee-SKOH-tee, it literally means “twice baked” – with the result of an absence of any moisture in the biscuit. Known for its resistance from spoiling, it was a staple for Roman Legionnaires.
It is said that about half the Norwegians who immigrated to America came in order to escape the hated lutefisk, and the other half came to spread the gospel of lutefisk's wonderfulness.
After reading this thoughtful article by Malia Frey of Verywell.com, it occurred to me that most of my global recipes are based on authenticity and, well, if they taste good. For example I fear that my recipe from Bologna hit a new level of caloric indulgence. I was reminded by Ms. Frey that obesity is a major health concern in the US, particularly with the holidays around the corner.
Here’s a great piece about iconic food items in each of our fifty states by David Rosengarten, a two-time James Beard-winning food journalist and the writers of Flavored Nation. Not sure if I can endorse all of them, but it’s always good to expand your horizons when it comes to unique recipes – which hopefully does not expand your waistline as well.
As a rule, I generally don’t post press releases, but Jo-Ann Gaidosz of Active Gourmet Holidays is so dedicated to art of international cuisine, I though her latest global culinary campaign is worthy of my readers’ interest.
Bangers and Mash is a traditional English dish made of mashed potatoes and sausages, generally prepared with flavored pork sausage. The dish is sometimes served with rich onion gravy and fried onions.
I couldn’t resist posting this wonderful article by Beverly Jenkins , a humor and pop culture writer. She has published three web humor books and six calendars, including You Had One Job! and Photobombed. Yes, I recall a few of these rather unique dishes from the 60s. I don’t suggest you search them out unless you’re looking for a nostalgic taste of history and adding a few pounds. Bon appétit, I think…
My friend and I really love hot food. It was 1987 and we were on assignment in Southern India with a group called The Bible League. We had visited remote villages in the interior and had returned to Andhra Pradesh and needed a rest. This particular region of India has the reputation of having the spiciest and most deadly cuisine on the continent.
Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at Risotrante La Taverna, just outside of Udine, in Friuli Venezia Giulia region. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who like his cooking to speak for itself.
