Spontaneity isn’t hard. The trick is to just do it. Just go.
Brought to you from the smoky markets, carts and cantinas of Mexico, here are our favourite street-side snacks.
This article originally appeared on Brokeassgourmet.com
Summer food should not be over-thought.
It should be light, so as not to weigh you down in the heat. It should feature bright, bold flavors, capitalizing on the incredible bounty of produce available this time of year. It should be portable and picnic-friendly. And, most importantly, it should come together quickly, so that you have more time to spend enjoying it with the people you love.
Recipe taken from Venezia: Food & Dreams by Tessa Kiros
Tiramisu an be varied as much as you like: make it less sweet, more sweet; serve it with gratings of dark chocolate on the top; use whatever alcohol you like, such as Grand Marnier, whisky or marsala. It’s also very easy to make double the amount.
New Year’s Eve, it’s the event that happens once in a year but 24 times in a day. Nearly everyone rings it in on December 31st, but the mystical magic of time zones means the party lives on and on and on, hitting one little slice of the world after another.
In South-East Asia, the process of steaming a curry in banana leaves is referred to as mok, amok or ho mok. Classic ingredients include thick coconut cream and galangal (similar to ginger), with a whole heap of other deliciousness added.
Turkish food: it turns out there’s more to it than meat and bread. From Istanbul to Fethiye, these are our favourite in-country foodie spots.
Popular in coastal regions of the Americas, ceviche is essentially raw fish cured in lemon or lime juice. It’s usually spiced with some kind of chilli and toppings such as onions, salt and cilantro aren’t uncommon. It goes rather splendidly with side dishes such as corn, avocado, plantain and sweet potato. Yummo.