Indian cuisine is exuberant and vibrant, with an explosion of flavors that compliment and conflict with each other on the palate. Good Indian food, such as curry scooped up with some fresh naan, is worthy of devotion.
Done with a sauce that's also great for garlic bread.
In recent years, the line between work and personal time has gotten a bit blurry as we become an increasingly connected society. We take care of personal or family needs during work and we regularly bring work home with us.
From the kitchen table to the mail, the U.S. Postal Service on Thursday recognized the influence of Latino foods and flavors on American cuisine with the release of a new series of stamps.
"What I envision doing is -- presenting a style of Kyoto cuisine by using local, Taiwanese ingredients," said Paul Liu, the newly-appointed head chef of ibuki by Takagi Kazuo at Shangri-La's Far Eastern Plaza Hotel, Taipei. Upon saying this, Liu's eyes glimmered and tone deepened, displaying an apparent contrast to the soft-spoken exterior from our first encounter.
"Passionate" is a common first impression of Mexican people, particularly the country's artists, musicians and chefs.
A few slices of pink, perfectly cooked steak draped across a colorful bowl of Greek salad make a lunch or dinner that knows no season.
Mandarin Oriental, Taipei (台北文華東方酒店) is collaborating with prestigious French perfumer Dior again this year to hold an aromatic afternoon tea -- "J'adore in Joy Afternoon Tea" (愉悅淡香水下午茶) -- available at Café Un Deux Trois (5樓文華Café) from April 14 to May 14.
This place uses every part of the fish -- and uses them well.
A perfect drink for these increasingly balmy days.