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.
California, Coolhaus has grown from one food truck to five plus a storefront to serve a public enamored with their quirky yet delicious ice cream and cookie sandwiches. Published 6:00 a.m. September 13, 2012 - Comments
Chef Frederic adds dried fruit soaked in kirsch and hazelnuts to his pound cake. Kirsch syrup and a white chocolate glaze with more nuts put this cake into heavenly realms. Published 5:25 p.m. August 30, 2012 - Comments
Discover this unique citrus, sometimes called citrus caviar, now in some farmer’s markets. Suzanna Hoang shares her pudding recipe that sparkles with their bright flavor. Published 11:17 p.m. August 20, 2012 - Comments
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 ...Read More
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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.