Global Cuisine

Decoding Peruvian Food: 5 Ways To Think Beyond Ceviche And Choco-Tourism

Get hungry for Chinese, Japanese and big desserts
Apr 11, 2014 9:00 am

Despite Peruvian cuisine coming into its own as a universally recognized gastronomic bounty, surprisingly few folks know much about Peruvian cuisine beyond guinea pigs and Pisco. In the second part of decoding the mysteries of Peru's vast culinary history and refined present, we dive into the country's Chifa and Nikkei cuisine, choco-tourism and of course, ceviche. 

Decoding Peruvian Food: 6 Ways To Think Beyond Pisco And Guinea Pigs

Purple beer, Spanish rice, Pisco, "potato heaven"
Apr 8, 2014 11:00 am

In the first part of decoding the mysteries of Peru's vast culinary history and refined present, we dive into the country's national spirit as well as purple beer, quinoa and the wide world of potatoes. 

Lebanese Kibbeh With Lemon Tahini Recipe

Make these delicious Middle Eastern fried meatballs
Mar 13, 2014 12:00 pm
lebanese kibbe
Photo: Jonathan Gregson

Culinary authority Ghillie James' new book, Amazing Grains, is full of sweet and savory recipes for any meal of the day. Learning how to work with a variety of grains — and there are a lot — will expand your cooking repertoire without breaking the bank. Make these meaty Middle Eastern bites as an appetizer or main course.

Tapioca Cheese Waffles With Chimichurri Steak Recipe

Brazilian waffles are a crisp, chewy, savory treat
Mar 5, 2014 4:00 pm
tapioca cheese waffles
Photo: Paul Harrison

Based on the delicious cheese bread, pao de queijo, you can get at Brazilian bakeries and churrascarias, these waffles are made with lots of cheese and tapioca flour. This gives them a springy interior with a wonderfully crisp exterior. But you can't eat pao de queijo without some red meat, so top these bad boys with some steak and chimichurri sauce for a modern spin on classic South American flavors.

José Andrés' Rossejat With Shrimp Recipe

A Catalan staple with an Italian influence
Feb 26, 2014 4:00 pm
rossejat recipe

It's Fantasy Travel Week on Food Republic, so we're running recipes from the restaurants at the world's most elite and elegant hotels. Up next, a Catalan shrimp dish influenced by Italian cuisine, by José Andrés served at the SLS Hotel at Beverly Hills and SLS Hotel South Beach.

Crispy Tapioca Cheese Fritters Recipe

Tasty fried bites all the way from Rio de Janiero
Feb 21, 2014 1:00 pm
Photo: Kate Sears

Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. These crispy, cheesy fritters are a must-try in your own kitchen, too. 

Stuffed Artichokes With Meat And Pine Nuts Recipe

Meaty artichokes for dinner, Middle Eastern-style
Feb 20, 2014 4:00 pm
Photo: Peter Cassidy

A strong contender for "Favorite Cookbook of the Season" is Brooklyn Chef Rawia Bishara's Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your "must-visit" list and make these lamb and beef-stuffed artichokes with meat and pine nuts for dinner tonight.

Curtis Stone's Onion Bhaji With Coriander Crème Fraîche Recipe

Aussie's bloomin' onion doesn't come from Outback
Feb 19, 2014 4:00 pm

Chef Curtis Stone became a household name after getting some quality time on-camera with shows like TLC's Take Home ChefToday on NBC and Bravo's chef superstar spin-off Top Chef Masters. Now that he's at the top of the TV chef mountain, he's decided to open his very first “tiny little restaurant” and guess what? It's really, really good, especially when fun Indian snacks pop up unexpectedly on the menu. Like this one.

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