American sauces are a nightmare to get right. With traditional French or Italian or even English cooking, it’s pretty easy to find a single, reliable source you can use for your recipe. This lets you quickly compare the dish you’ve made with an “ideal” version and make the appropriate changes. When you ask a friend for advice or look online, you can usually get a pretty definitive answer immediately. If you need to thicken a pasta sauce, there will be a note in the recipe that tells you exactly how to do that.
New Orleans is famous for its culture, food, and architecture. One of the most important southern port cities, New Orleans has historically been a melting pot of French, African, Carribean, and Spanish culture. This unique blend gave birth to a number of Creole dishes, including both Gumbo and Jambalaya. Here’s a quick rundown of everything you need to know when comparing gumbo versus jambalaya.
Fish have always been a bit of a mystery to me. I’m a fan of salmon, swordfish, and cod, of course, but when it comes to things like pickled herring or the things that they serve in tins in Northern Europe, I’m not quite as endeared.
Smoked herring is somewhere on the fence. This special dish showcases a unique smoky, fishy flavor that’s a fantastic addition to stews, soups, and even pizza. Die-hard seafood fans might even enjoy eating smoked herring on its own.
One of my favorite parts of cooking is putting your own personal spin on a dish. You can draw from your own individual tastes, your cultural heritage, or simply borrow ideas from the other recipes you enjoy making. No matter what you do, each time you experiment there’s a chance that you’ll stumble upon something truly great and original.
The idea of tripas as an edible foodstuff can understandably turn a lot of people off. For those not in the know, in Mexican cuisine, tripas refers to the small intestines of a pig, goat, or cow. Beef small intestines, in particular, are the ones that are most commonly used in a lot of Mexican dishes.