Culinary Quest

Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.

Entries
  • Iron Chef Judge Donatella Arpaia shares her cooking secrets, her favorite places to eat, and her pregnant cravings.

    Interview with Iron Chef Donatella Arpaia

    Iron Chef Judge Donatella Arpaia shares her cooking secrets, her favorite places to eat, and her pregnant cravings. Published 4:37 p.m. August 12, 2011 - Comments

     
  • The meaty pacu ribs are wonderful in Chef Almeida’s tangy citrus BBQ sauce.

    Second Story pacu ribs recipe

    The meaty pacu ribs are wonderful in Chef Almeida’s tangy citrus BBQ sauce. Published 7:54 p.m. August 10, 2011 - Comments

     
  • Hot sweet and tasty! Anything and everything is fried this year at the Orange County Fair in Costa Mesa, California.

    Land of fried wonders—The Orange County Fair

    Hot sweet and tasty! Anything and everything is fried this year at the Orange County Fair in Costa Mesa, California. Published 10:12 p.m. August 1, 2011 - Comments

     
  • Chef Vania Almeida shares her recipe for Alaskan halibut.

    Alaskan halibut recipe from Second Story

    Chef Vania Almeida shares her recipe for Alaskan halibut. Published 12:48 p.m. July 24, 2011 - Comments

     
  • Second Story, named for its location in the Belamar hotel, serves comfort food favorites thoughtfully executed with enough twists to make them interesting.

    Second Story: Eat, drink in Manhattan Beach

    Second Story, named for its location in the Belamar hotel, serves comfort food favorites thoughtfully executed with enough twists to make them interesting. Published 11:31 p.m. July 21, 2011 - Comments

     
  • Chef Deborah Schneider’s chicken tacos and panuchos

    Sol Cocina Chef/author Deborah Schneider shares recipes for panuchos and chicken tacos that will satisfy your Mexican cravings. Published 7:01 p.m. July 5, 2011 - Comments

     
  • Bold Baja flavors in airy space alongside the Newport Beach Harbor draw a local dining crowd hungry for fresh, tongue-tingling Mexican food.

    Sol Cocina: Authentic Baja flavor

    Bold Baja flavors in airy space alongside the Newport Beach Harbor draw a local dining crowd hungry for fresh, tongue-tingling Mexican food. Published 4:33 p.m. July 1, 2011 - Comments

     
  • This delicious and shark-friendly alternative to traditional shark fin soup is a tasty way to support ocean health.

    Faux shark fin soup recipe

    This delicious and shark-friendly alternative to traditional shark fin soup is a tasty way to support ocean health. Published 6:45 p.m. June 17, 2011 - Comments

     
  • Homemade pasta filled with butternut squash and ricotta, served over spicy marinara sauce; finished with shaved Parmigiano cheese and brown butter sage sauce.

    L'Opera Cappellacci Di Zucca recipe

    Homemade pasta filled with butternut squash and ricotta, served over spicy marinara sauce; finished with shaved Parmigiano cheese and brown butter sage sauce. Published 3:21 p.m. June 16, 2011 - Comments

     
  • Layers of Italian flatbread with ahi tuna tartar, white bean hummus, dry cured olives, fennel, harissa aioli and red pepper jelly combine to make this inspired dish.

    L'Opera Tartara Mediterranea recipe

    Layers of Italian flatbread with ahi tuna tartar, white bean hummus, dry cured olives, fennel, harissa aioli and red pepper jelly combine to make this inspired dish. Published 11:04 p.m. June 13, 2011 - Comments

     
AUTHOR
Linda Mensinga

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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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 never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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