The Tapas Tradition

Over the centuries, Spain has evolved into a melting pot of cultures, each of which has left its own impression on its cuisine. The Phoenicians brought the sauces, Greeks brought the olive oil, and the Romans, Carthaginians and Jews added their own touch to the mix. And then there were the Moors, whose spices and…

Pasta La Vista (Part 3)

From North to South Last time, we looked at four classic Italian pasta sauces, with an aside on the great Italian tomato. This week, we finish our pasta series by looking at six more. Pasta 5, the pasta al ragu involves a lot more time, creating an incredibly complex sauce. You could use mince and…

Pasta La Vista (Part 2)

Green, White and Red Last time, we explored the basics of pasta, comparing dried and fresh varieties, with a brief look at the stuffed and baked pastas. This week, we start our exploration of ten classic pasta dishes. All of these involve cooking the pasta and adding it to a sauce. We’ve already talked about…

Pasta La Vista (Part 1)

Pasta 101 Pasta has become one of those global dishes, with almost every country having their own twist on it. Indians have their red, white and pink sauces, the Egyptian koshari is a mish-mash of rice and macaroni among other things, and the Italian-American cultural intermingling during the turn of the last century has created…