cuisine's

I was originally planning to use them on something like chili, but now I am wondering if I should save them for Indian curries, since really wonderful, fresh tomatoes have a big impact in that cuisine's curries, as I have noted before.

Moroccan Ground Beef With Couscous, Topped With Caramelized Onions Laura 2009

As you all might remember from this post, I am not such a huge fan of any cuisine's white sauces.

Archive 2009-05-01 Laura 2009

In fact, it's one of Scandinavian cuisine's star ingredients, which are driving adventurous foodies to forage in cutting-edge restaurants, Pacific-Northwest wine bars, local health-food stores and IKEA outlets.

Brown Cheese And Birch: Nordic Foods' Appeal Grows J. S. Marcus 2011

The cuisine's key ingredients like aji amarillo, a yellow chili are now found at farmers' markets frequented by chefs, and sales of pisco, Peru's fiery grape brandy, have doubled in the last five years.

The Next Big Thing: Peruvian Food Katy McLaughlin 2011

I was originally planning to use them on something like chili, but now I am wondering if I should save them for Indian curries, since really wonderful, fresh tomatoes have a big impact in that cuisine's curries, as I have noted before.

Archive 2009-10-01 Laura 2009

But have you ever thought about the science behind some of cuisine's more in-depth mysteries?

Food Republic: Real Food Science Questions, Answered Food Republic 2011

Today, one of Nordic cuisine's most inventive interpreters is 27-year-old Magnus Nilsson , who is winning raves from the food world for his Fäviken restaurant, which is situated a short drive away from a popular Swedish ski resort and a few hundred miles south of the Arctic Circle.

Brown Cheese And Birch: Nordic Foods' Appeal Grows J. S. Marcus 2011

As you all might remember from this post, I am not such a huge fan of any cuisine's white sauces.

Safaid Keema, Maybe?: Ground Meat with Potatoes In Scented (Off) White Sauce Laura 2009

Even within France, articles have lamented French haute cuisine's decline, and French cuisine worldwide has suffered a negative trickle-down effect.

Let Them Eat Foie Gras! French Food Fights Back 2010

French haute cuisine's decline was marked by the 2004 closing of New York restaurants La Caravelle and La C te Basque, where Jacqueline Kennedy Onassis was spotted

Let Them Eat Foie Gras! French Food Fights Back 2010