by Varud Gupta
Walking into an Argentinian grill, or parilla, might at first overwhelm the senses — the sight of succulent meats being passed around a table, the smell of vegetables caramelizing over coals, and the sounds of wine glasses clinking together for a “Salud!”
Argentina is famous around the world for its quality of meat. Free-range animals on large, fertile grasslands led to a gaucho(cowboy)-driven lifestyle. As the expertise of gauchos increased over the years, so did the variety of meats. Beef takes the center stage at Argentinian barbecues, but at any parilla, there might be upwards of 30 cuts of meat. Here are the highlights: (more…)
What do you think of when you think of Oregon and wine? Most people would say pinot noir, but Portland’s leading edge urban wine scene is a reminder that Oregon’s winemakers have more tricks up their sleeves. Port in Portland? Check. Sangria in Stumptown? Got it. Rosé in the City of Roses? Oh yeah. But let’s ditch the puns and get to tasting. While at last count there were at least 12 winemakers in the city limits, here are three special ones look for on your next visit. (more…)
We’re all well acquainted with Greek cooking: gyros, skewers, pita. Dippable items with tzatziki even appear on menus where the Greek influence is non-existent. But have you tried Cretan food yet?
Crete is the largest of the Greek islands and, with its abundance of history and culture (you’ve likely heard stories about the Minotaur), could be mistaken for its own country. When it comes to cooking, these guys are serious about fresh flavors, herby concoctions, and home cooked goodness.
These items are the most likely, and most delicious, to appear on any good Greek restaurant menu: (more…)
Over 90% of Americans eat pizza at least once a month, and pizzerias make up 20% of all restaurants in America. It is small wonder, then, that the humble Italian pizza pie is now a $38 billion industry in its adopted country of America.
New trends in the way pizza is made have only made it more popular. No longer mere fast food, pizza has gone gourmet. Here are six interesting, sometimes excessive, and often delectable pizza trends: (more…)
by Madeline Blasberg
It tugs at the tide, boosts plant growth, and helps put us to sleep, but can it really influence the way we taste wine? For centuries, mystics have turned to the moon to guide them. Its phases have served as a reference point for sailors, doctors, farmers, and now… wine lovers?
Spend a few days around wine industry insiders and you’re sure to hear the word biodynamic tossed around in conversation. Though the word rings of scientific study, it’s really more of a blend between agriculture and astrology. Biodynamics provide “a unified approach to agriculture that relates the ecology of the earth-organism to that of the entire cosmos,” according to the Association of Biodynamic Farming and Gardening. But what does that mean to us? It means we should look to the moon. (more…)
by Laura Carlton
In general, when people move to a meat and animal product-free diet, they focus on the big things first: eliminating beef, pork, chicken, and other animal flesh, then eliminating eggs, dairy, and honey to ensure that their diet contains nothing that comes directly from an animal source. Many people, however, are unaware that animal byproducts are used in a host of places in the food and beverage industry, often hidden in products that you might never suspect. A key area in which animal products are often unexpectedly present? Wine. (more…)
With fresh fish so easy to come by, it can be hard to sift through Miami’s slew of sushi options to find the true diamonds in the rough. These four locations that will please your taste buds in ways that only the highest quality fish and perfect vinegar-to-rice ration can.
Portland, Maine is a highly sought destination for foodies throughout the country, and pizza is no exception to its top notch offerings. From classic New York-style pies with paper-thin crust and tangy sauce, to gourmet recipes that meld both savory and sweet topping choices, the pizza joints around this town do it right. With strong emphasis on locally sourced meats and fresh produce to boot, Portland’s pies are second to none. The following is just a sampling of the area’s most popular pizza places. (more…)
Have you been out to dinner lately? Chances are you may have noticed the emergence of game meats – rabbit, elk, ostrich, venison, as well as alternative protein sources such as tripe, sweetbreads, tongue, and bone marrow on the menu. This trend has been slowly growing to the point where it is now mainstream. Why? (more…)
By most standards, the United States is a young nation. But its food history is storied, diverse, and notoriously proud. Different regions lay claim to certain foods — some controversially — for their role in helping shape that area’s identity.
From the Hoosier State’s decadent sugar cream pie and San Francisco’s notoriously sour sourdough bread, to Louisiana crawfish boils and Maine lobster, to Chicago’s legendary deep dish pizza and Italian beef, these iconic foods each convey a strong sense of place. Luckily, you don’t have to buy five plane tickets to sample them. All you need is a hearty appetite and an address. (more…)