Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region’s culture, though they are generally filled with vegetables. read more…
A speakeasy, also called a beer flat or blind pig or blind tiger, was an illicit establishment that sold alcoholic beverages. The term may also refer to a retro style bar that replicates aspects of historical speakeasies. read more…
Skagenröra is a mixture of shrimp, mayonnaise and dill, as well as other ingredients that vary according to taste and recipe. Common ingredients, in addition to those mentioned above, are crème fraiche, sour cream and red onion. Common additions are lemon and fennel or sikrom. A common ingredient on the west coast (Sweden) is white fish or surimi in small pieces. It is not uncommon to add this to make the mixture more balanced. read more…
Raclette is a dish of Swiss origin, also popular in the other Alpine countries (France, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish. Raclette is also served as street food, but often with bread instead of potatoes. read more…
Cassoulet is a rich, slow-cooked stew originating in southern France. The food writer Elizabeth David described it as “that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs”. It originated in the town of Castelnaudary in the Audedepartment in the Occitanieregion. Variants of the dish are local to other towns and cities in the Aude. read more…
In France, a bouillon (French: bouillir, English: to boil) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants. read more…
