Fluorescent lights hummed on the edge of hearing. I watched out of the corner of my eye as a thin bead of drool ran slowly down a sleeping woman’s chin.
Everyone knows you don’t make friends with salad. But everyone also knows rules were made to be broken.
India seems to be one of those travel destinations that people want to go to, but don’t because they fixate on all the things that could go wrong.
Peruvian chef Alejandro Saravia arrived in Australia on New Year’s Eve 2006 with nothing but a suitcase and a dream (and probably a few other things).
Fun fact: Tokyo has more Michelin starred restaurants than London, Paris and New York combined.
We’re standing on the third floor of a nondescript building in downtown Tokyo, a light and airy space used for soba noodle workshops. The air sparkles with tiny particles of buckwheat flour. At the centre of a group of 12 stunned gaikokujin (foreigners, i.e. us) a small and shrunken old man is patiently building soba noodles from scratch.
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.