This dish is a fresh, light selection of different staples – a pick and mix to fill your stomach at midday. The selection of cheeses is the real highlight of a Ploughman’s lunch, with cheddar, brie, or stilton cheese. Many pubs still serve this English classic in London. It’s less...
Oxtail meat surrounds the tail bones, resulting in a rich blend of bone marrow, gelatin, and beefy flavor when cooked. Similar to brisket or chuck, oxtail shines brightest when cooked slowly. This gives time for the fats to render and the collagen to cook out of the bone and into the di...
The chestnut soup is one of my favorite soups during wintertime. It combines the perfect nutty flavor, the creamy texture and the rich taste. I find out that the best time to buy fresh chestnuts at grocery stores in the United State is between Thanksgiving… ...
First the obvious – a Reuben with sauerkraut, gherkins, Emmenthal, Russian dressing and mustard. As you can see this was a stack of corned beef in this one. Nicely toasted so you don’t have to balance the mouthfuls to stop it disintegrating – it was a little spicy, sour and crunchy...
Speaking of not having room, what would a leisurely breakfast be without dessert? Strawberry sorbet over fresh fruit. I ate every bite, too. I might have needed a wheelbarrow after my three course, three cocktail breakfast, but it was very worth it. ...
but symptoms got worse only during the last part of our trip in Hong Kong. We were staying at Silka Seaview and I was too fragile to go out, so my sister bought some food for me to eat in the room. She bought me some pork chop and beef curry, and I was like, this is amazing...