- by Associated Press
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine. The usual reproduction a random jumble of produce tossed with noodles in a heavy, flavor-deadening cream sauce tastes nothing like spring.
- by Associated Press
The late-night spaghetti monster will be tamed with this flavor-packed pasta that comes together quickly from pantry ingredients. The key here is making the most of the garlic. We toasted a whopping 2 tablespoons of minced garlic in extra-virgin olive oil over low heat just until it cooked to a sweet and buttery pale golden brown.
- by Republica
Are you bored with same old taste at home? Are you the one looking for food with different flavors? If your answer is yes, then Int’l Food Tasting Event 2019 (IFT 2019) is the event to be at.
- by Associated Press
We wanted to make poppy seed muffins with rich, full flavor; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin, so we hoped that our new recipe would work with a sugar content of only 11 grams.
- by Associated Press
We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily available.
- by Kiran Lama
The ambiance at Kakori—a restaurant based on Soaltee Crowne Plaza was excellent last Thursday. The Indian restaurant by the poolside adorned into Kerala’s theme. The portraits that embody a wide range of Kerala’s culture were displayed across the restaurant
- by Renu Twanabasu
Summer is already at our doorstep. Hot season is all about wearing cool breezing clothing and eating food that help you cool down. Comfort food like ice creams, ice gola, and curd are mostly consumed during summer, aside from cold drinks to beat the heat.
- by Associated Press
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavor is often spiritless. Another offense: The chicken is tender, but the breast meat dries out and tastes wan. We wanted to revisit this classic dish to make it faster and better, so it would boast well-browned, full-flavored chicken, sweet and nutty garlic, and a savory sauce.
- by Republica
The festival is slated to continue till March 24 and welcomes all food lovers to taste the authentic flavors of Kerala.
- by Renu Twanabasu
Everything has its own season. Let it be ice creams or the woolen clothes, the season tend to affect the varieties of flavors. However, the case is different for the mouth-watering tangy, sweet and sour foods like ‘paun’ aka ‘titaura’.
- by Reuters
What to cook today? Serbs looking for ideas are increasingly turning to the Balkan country’s 69-year-old hit chef Granny Jela, who has put her life-long experience to good use and launched an online cooking tutorial.
- by Associated Press
A pint of beer costs about 1,100 krona ($9) in bars, while a bottle of Smirnoff vodka costs the equivalent of $67 in the stores that sell it. A thirst for change began in the 1970s when Icelanders increasingly started vacationing in sunny European beach resorts and developed a taste for a cooling beer.
- by Associated Press
When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients.
- by Republica
Kathmandu Upatyaka Khanepani Limited (KUKL) has not been able to reserve and lay pipeline for water distribution.
- by Associated Press
There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.
- by Associated Press
Do you think of your freezer as an extension of your pantry? You should. Yes, we know the freezer is a marvelous holding pen for emergency frozen dinners, packaged frozen vegetables and ice cream. But it also can store a wide range of spare ingredients to have at the ready. Many foods that are not obvious candidates for freezing can be stored therein excellent condition. Freezing food is also a great way to reduce food waste, a big issue both in our country and our kitchens.
- by Republica
Quality food, quick service and reasonable price is what one looks for while eating out. And with the Happy Lunch Hour beginning from February 25, Bikalpa Art Cafe & Bar (BAC) at Pulchowk is offering different lunch menu till March 1. The lunch comes in a price range from Rs 150 to Rs 400.
- by Associated Press
Thai curries embrace a delicate balance of flavors, textures, temperatures, and colors to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant renditions can be high in saturated fat due to hefty amounts of coconut milk, especially when made with red meat. We wanted to create a Thai-style red curry that wasn’t swimming in coconut milk and featured fiber-rich lentils and tofu instead. We started by cooking the lentils in an aromatic red curry broth.
- by Associated Press
Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavors and a good variety of vegetables, they can be healthy, satisfying, and delicious_as long as the vegetables are well cooked and the flavors are balanced.
- by Kiran Lama
After Rose Day and Propose Day, Valentine Day’s week observes Chocolate Day today. To add sweet flavor of romance in relationship, couples tend to celebrate the day with gifting and exchanging chocolates with each other.