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Foodways
Posts tagged with Foodways
Fisherman’s picada originates on the coast of the Mediterranean, assembling earthy and marine flavors with a touch of wine.
Stuffed penedesenca chicken is a meat lover’s paradise: the stuffing is beef and pork with fruity accents from raisins, prunes, and dried peaches.
“There is the sea, there are mountains, there is agriculture, vineyards, animals—everything you would ever want!”
Crema catalana is the simple, artful combination of milk, eggs, cinnamon, corn flour, sugar, and citrus.
Panellets are a traditional dessert for Catalonia’s All Saints Day celebration
What’s eaten in Armenia is vastly different from what constitutes Armenian cuisine outside the country.
Along the Ebro River Delta, cooks gather crab, rockfish, conger eel, and mantis shrimp—all just to produce the seafood stock for cuttlefish rossejat.
The cooks at Pillars Jussà take the shoulder of a Xisqueta lamb and pair it with the deeply sweet flavors of honey and port wine.
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