Pitmaster John Lewis is known not only for his mouthwatering South Carolina brisket, sausages, and ribs, but also for his dedication to “perfecting” the art of barbecue by customizing his own smokers, and getting creative with brining, rubbing, and smoking techniques.
This week, we’re putting the focus on French gastronomy as we spare a thought for France’s restaurant owners, staff and caterers, who are struggling through the Covid-19 crisis. We take a look back at the history of haute cuisine, from the first known recipe to the publication of the Michelin Guide. We also take you around the Château de Valençay, where fine dining was used as a political weapon in the 19th century. Finally, we check out a top culinary school in Paris, where budding chefs from around the world are absorbing the expertise of French masters.
We were a website, and now we’re a cookbook. We’re a project by illustrators and designers to help raise money for New York restaurants and their employees. We’re 38 recipes from 38 restaurants for you to cook at home. And we’re a $20 donation for every book sold to New York City restaurants, through ROAR’s employee relief fund.
The MICHELIN Guide takes you to Malta to discover the treasures of the island: its chefs, its products and producers. Following the launch of the first MICHELIN Guide Malta in February 2020, we take a closer look at Noni, One-Star restaurant, and its chef, Jonathan Brincat. At the crossroads of cultures, the Maltese gastronomic scene is a reflection of its rich past which marries culinary influences from Italy, Mediterranean countries, North Africa, and Great Britain – not to mention contemporary trends.
At Noni, Chef-Owner Brincat passionately brings a modern approach to traditional Maltese and Mediterranean cuisine. The attentive staff are happy to make recommendations from the concise menu, showcasing quality seasonal products in well-balanced dishes, all cooked with an eye for detail.
We visited Ouzoud Waterfall in Azilal.
Ouzoud Falls is the collective name for several waterfalls that empty into the El-Abid River’s gorge. This popular tourism destination is located near the Middle Atlas village of Tanaghmeilt, in the province of Azilal, 150 km northeast of Marrakech, Morocco. ‘Ouzoud’ means “the act of grinding grain” in Berber.
The MICHELIN Guide takes you to Moscow, where we just dropped our luggage! Discover the variety of Russia’s culinary heritage and its authentic cuisine built around exceptional local products. Second stop at a cheese-making school in Moscow, where Olesya Shevchuck –Master Cheesemaker and Affineer– trains people to make cheese with their own hands.
Rich in history and secular traditions, the Russian culinary scene has seen some new trends emerge over the past 30 years, embodied by talented chefs who are devoted to highlighting the quality of the ingredients of local producers. Let’s discover some quality products and producers which make the gastronomic reputation of this mysterious and timeless capital city ! Here, Olesya Shevchuck explains us how to find our own favorite cheese and what we need to know to make them perfectly.
Welcome to the United Arab Emirates!! This is the start of our new FOOD series from this amazing and diverse country. We are leaving the big city of Dubai to show you the traditional food and culture of the Emirates, starting with a very special family meal, and ending with an awesome desert feast!
BIG thank you to our friends Omar and Salem for their help and hospitality. For our first Emirati family experience and food, we were kindly invited to the guest home of the Royal Al Qasimi family. We ate a delicious Arabic biryani, salads and Khabees (traditional dessert). This food is often what guests will experience when they are invited into a family’s home. After the meal, it is also common to enjoy a cup of Arabic coffee, which was rich with cardamon. The family was also kind enough to show us their vintage car collection, which included the original Land Rover from 1948. Thank you very much for the warm invitation and the wonderful gifts! Next, we explored the town of Ras al-Khaimah to see original architecture, old cafes and experience real Emirati lifestyle.
We visited the oldest cafe in the city, where locals from the mountains and locals from the coast would meet and exchange news and drink tea. We tried their sangini tea and it was very sweet. We also stopped at a traditional juice stall that serves mixed fruit juices with avocado. So refreshing! We then drove into the desert near Sharjah, to visit Omar’s family farm. Along the way we met a camel farmer who offered us tea and Omani halwa.
At Omar’s desert farm, we started cooking Majboos, an Arabic rice dish that is cooked with goat, vegetables, potatoes, dried fruits and tons of spices. The Majboos was then cooked for several hours over wood fire, which worked up a big appetite! The Majboos is served on a massive tray and shared with everyone. The goat was so tender and the rice soaked up all of the flavours of the spices. It was an extremely special experience and we are very grateful.
Olive Wagyu is raised on a diet of the remains of pressed olives and is considered the rarest beef in the world. Lately Olive Wagyu won at the Wagyu Olympics in the category of “best fat quality” – The meal includes Fillet, Skirt Steak, Sirloin Steak, heart and liver.
Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.
Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. We visited Panificio Fiore, a local bakery that’s been churning fresh focaccia every day for over a century. The bakery is just a few steps away from the city’s Basilica di San Nicola, an important destination for pilgrims all over the world. For those foodies exploring the old town on another kind of pilgrimage, a slice of focaccia here will cost only 1 euro and will for sure open the doors of heaven.