» FORK & CORK
Tuesday, September 13 2011 , Your time is 15:58:00
High up in the Peruvian plateaus of the Andes Mountains, 'Mama Jatha,' meaning nurturing mother, is how the natives call potatoes. The story of the potato is a long one, but its history in Turkey is rather short
“What makes food “local?” And why does “the local” matter when we speak of food?” This was how Melissa Caldwell, the editor of Gastronomica, reflected on the relationship between the locality of food, the sizzling hot topic of the culinary circles.
Ice is a symbol of mankind’s age-old passion to challenge the climate. Harvesting coolness from winter to refresh oneself on hot summer days was itself a challenge and strenuous work.
Exactly 18 years ago, I was at the National Day of Mexico reception at Singapore Raffles Hotel. Finally, I would be able to taste the legendary mole poblano, wild turkey smothered in the scary dark bitter chocolate-chili sauce with a zillion spices
The ship slowly left the harbor, making its way toward the open sea laden with precious goods from the land of plenty.
Courage, chivalry and determination. These are the characteristics of the students sorted out to be a member of the Gryffindor House, one of the four houses at Hogwarts School of Witchcraft and Wizardry.
Okra is the hidden gem of Anatolian cuisine. Consumed both fresh and dried, it has deep roots in Ottoman culinary culture, marking the trade route from Africa to Asia Minor
Green gold they like to call it. It is as precious as gold to them. They are the locals of the southeastern Turkish province of Gaziantep, the folk who are fiercely proud of their cuisine and above all, passionate about their pistachios
I could not believe what I heard. He was asking me if I wanted to have a glass of baklava. “Yes,” he said firmly. “I’ll make a baklava cocktail with whisky.”
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