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.
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 11:00 p.m. January 31, 2012 - Comments
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 8:20 p.m. January 20, 2012 - Comments
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 7:43 p.m. January 13, 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.