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Culinary Quest Archive: January 2012
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Perfect scones recipe from Coffee, Tea and Tulips
This flaky, tender delicate version of scones served at Coffee, Tea and Tulips are complemented by house made lemon curd and apricot jam imported from Lebanon. Published January 31 2012
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Visiting "Coffee, Tea and Tulips" for afternoon tea with global accents
Teahouses are known for their tea, scones and sandwiches. This tearoom/petite bistro does those well of course, but much more. Published January 31 2012
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Ahi tuna + citrus garnish recipe from Balboa Bay Club
Do try these at home. Chef Joseph Lageder boosts his recipe for ahi tuna with creamy avocados in a classic Louis dressing. The citrus garnishes he shares are easy enough to duplicate at home. Published January 20 2012
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Yucatecan Pork Shank recipe from Sabores Yucatecos
Akat de Codillos or Achiote-marinated pork shanks in banana leaves are seasoned with achiote or annatto seed, a typical ingredient in the Yucatan in this recipe. Published January 13 2012
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Sikil Pac recipe from Sabores Yucatecos
Taste sikil pac once and you will be addicted. If only all Mexican restaurants served this in addition to salsa with tortilla chips. Published January 13 2012
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Xec, Jicama Citrus Salad recipe from Sabores Yucatecos
This refreshing, healthful salad of citrus spiked with just a hint of chile makes a great appetizer or side dish. Published January 13 2012
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Sabores Yucatecas: A Culinary Tour of the Yucatán
Gilberto Cetina just published the first English cookbook, Sabores Yucatecos, on Yucatecan food based on recipes he cooks at his Los Angeles restaurant Chichén Itzá. Published January 13 2012
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Healthy recipes for 2012 from True Food Kitchen and Second Story
After the indulgence of holiday celebrations, some healthy eating may be in order. Even those who relish every rich, fattening dish, cookie, pie or chocolate will be ready for some healthy detox. Published January 3 2012
AUTHOR
Linda Mensinga
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...
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