Most Popular
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Korea enters full election mode
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Seoul bus drivers go on general strike, cause morning rush hour delays
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Immigrant woman stabbed to death by Korean husband
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Official campaigning kicks off for April 10 elections
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Lee Jong-sup resigns as envoy to Australia
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Court upholds jail term for man who attempted to murder ex-girlfriend
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S. Korea to boost support for single-parent families
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Yellow dust engulfs S. Korea, advisory alert issued
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Kia EV9 wins world car of year
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Korea misses out on global bond index boost
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Amp up dull dishes with easy tricks that add flavor, balance
You can follow a recipe to the letter, but you don’t really begin to cook until you learn to play with your food. To be precise, learn to play with a few key ingredients and cooking techniques to boost the flavor of a dish, moving it from boring to beautiful.Consider a simmering pot of split pea soup we made the other day. Followed the recipe to the letter. Didn’t need salt. Didn’t need pepper. But it was downright dull. Try apple cider vinegar, suggested a friend. We stirred in a good splash. B
Jan. 27, 2012
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Wine of the Week: 2010 Niepoort Docil Vinho Verde Loureiro
Here’s an exceptional white wine made by genius Port producer Dirk Niepoort _ and it’s priced well under $20. Instead of a blend, Niepoort makes this entirely with the native Loureiro grape fermented and aged in stainless steel. And he gives it the same attention to detail as his more expensive whites.The 2010 Niepoort Docil is crisp and fresh yet nuanced and more complex than many a Vinho Verde. Tasting of lime and juicy green apple, it has a bright acidity and finespun texture that makes it a
Jan. 27, 2012
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Single malt whisky, what is all the fuss about?
In South Korea, whiskey has long held onto a steadfast position as a popular libation for business and social gatherings. Mixed with beer as a “poktan” drink or served up on the rocks or straight, the spirit maintained a secure position in the alcohol market that appeared unshakable. Then the makgeolli boom took off several years ago and the shift from whiskey-formulated “poktan” drinks to soju-based concoctions took a chunk out of the industry pie. Rather than proclaim the imminent death of the
Jan. 27, 2012
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Starbucks to add alcohol at more cafes
Starbucks Corp., the world’s largest coffee-shop chain, will sell beer and wine at more locations to lure customers during the slower afternoon and evening hours. The chain, which first served alcohol in October 2010 at a Seattle store, will sell beer and wine in as many as 25 locations by the end o
Jan. 24, 2012
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Wine of the Week: 2010 Cirelli Trebbiano d’Abruzzo
This is a zippy Trebbiano from an estate in Italy’s south dedicated to organic farming. I can remember when it was nearly impossible to find a crisp white from that region. But Cirelli’s 2010 Trebbiano d’Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe and golden, but the wine is bone dry.It’s just what’s needed if you’re serving a seafood salad or pasta. It’s great with vegetable soups, beans with tuna and grilled salmon. Who knew easygoing Trebbiano could have this kind of elega
Jan. 20, 2012
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French chef takes cuisine to new heights: in the Alps
VAL THORENS, France (AFP) ― It’s tough at the top they say, and few chefs are better placed to tell you than Jean Sulpice, whose two-star restaurant L’Oxalys perches 2,300 meters up in the French Alps.Though born and bred in the region, when Sulpice took over the mountaintop eatery in the trendy ski resort of Val Thorens in 2002, aged just 24, he knew he had his work cut out for him.Val Thorens has only two seasons ― buzzing from December to April, and dead the rest of the year ― and there was n
Jan. 20, 2012
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Tteokguk (Sliced rice cake pasta soup)
Tteokguk is a soup made of diagonally sliced rice cakes simmered in beef broth, garnished with pressed meat, and fried egg white and yolk strips. People enjoy tteokguk made with sliced garaetteok on the first day of the year. Garaetteok is a rice cake that is pulled into a long rod. It is eaten in hopes of expanding one’s property.Ingredients ● 600g white rice cake● 300g beef (brisket or shank), 8 cups water ● fragrant seasoning: 20g green onion, 10g garlic ● seasoning sauce: 3g clear soy sauce,
Jan. 20, 2012
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Star barista puts perfection in premium coffee
Coffee has long become a fixture of Korean food culture. It seems impossible, in fact, to walk one block down a street in Seoul without encountering a coffee shop. While the primary purveyors of the cafe experience are major franchises and chains, a growing number of specialty cafes have been steadily carving out a market for themselves. Hand-dripped, cold brewed, roasted in-house; a coffee aficionado can indulge in many a caffeinated fantasy in this metropolitan hub. The options are endless, an
Jan. 20, 2012
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Chef Paula Deen hid diabetes, pushed high-fat food
NEW YORK (AP) -- Paula Deen, the Southern belle of butter and heavy cream, makes no apologies for waiting three years to disclose she has diabetes while continuing to dish up deep-fried cheesecake and other high-calorie, high-fat recipes on TV. Paula Deen (AP)She said she isn't changing the co
Jan. 18, 2012
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Eomandu (fish fillet dumplings)
Eomandu is thinly sliced white fish fillet (croaker, sea bream, flatfish or gray mullet) that is stuffed with beef and vegetables, coated with starch, then steamed. The white fish fillet as dumpling skin is unique, light and sweet in taste. It was originally a summer dish but now people enjoy it on special occasions year-round. Ingredients ● 3 white fillet fish (croaker, codfish, frozen pollack) slices ● 1/2 tsp salt, 1/4 tsp ground white pepper ● 70g minced beef (top round), 3 sheets brown oak
Jan. 13, 2012
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Escoffier: Father of a foodie nation
He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn’t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventually knighted for it.Kaiser Wilhelm II once remarked to Escoffier: “I am the emperor of Germany, but you
Jan. 13, 2012
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Wine of the Week: 2009 Tablas Creek Vineyard ‘Esprit de Beaucastel Blanc’
Chateau de Beaucastel produces a stupendous Chateauneuf-du-Pape blanc, and its Paso Robles property, Tablas Creek Vineyard, turns out a white in a similar spirit called “Esprit de Beaucastel Blanc.” It’s no mistake that so many Central Coast winemakers have gravitated toward Rhone varietals. This blend of primarily Roussanne with Grenache Blanc and a little of the livelier Picpoul Blanc is a great tribute to the Rhone with its scent of white peaches and honey, bracing minerality and lush texture
Jan. 13, 2012
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Escoffier: Father of a foodie nation
He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he even couldn‘t reach the stove. He had platform shoes made and went on to cook his way into culinary history. In a time before Twitter or even phone service, Escoffier, who was born in 1846, quickly rose to become known as the Ambassador of French cuisine and was eventually knighted for it.Kaiser Wilhelm II once remarked to Escoffier: “I am the emperor of Germany, but you
Jan. 13, 2012
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Fast-casual eateries beguile fast-food customers
LOS ANGELES -- Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s.Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food industry’s strongest.That category is tapping into growing demand for more healthful, specialty foods t
Jan. 13, 2012
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Wine of the Week: 2009 Tablas Creek Vineyard ‘Esprit de Beaucastel Blanc’
Chateau de Beaucastel produces a stupendous Chateauneuf-du-Pape blanc, and its Paso Robles property, Tablas Creek Vineyard, turns out a white in a similar spirit called “Esprit de Beaucastel Blanc.” It’s no mistake that so many Central Coast winemakers have gravitated toward Rhone varietals. This blend of primarily Roussanne with Grenache Blanc and a little of the livelier Picpoul Blanc is a great tribute to the Rhone with its scent of white peaches and honey, bracing minerality and lush texture
Jan. 13, 2012
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Fast-casual eateries beguile fast-food customers
LOS ANGELES ― Fast-food eateries are in the throes of drive-through Darwinism as more upscale upstarts, such as Chipotle Mexican Grill and Panera Bread Co., grab market share from the likes of Taco Bell, Subway and Wendy’s.Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food industry’s strongest.That category is tapping into growing demand for more healthful, specialty foods th
Jan. 13, 2012
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Specialty soy sauce cakes a new food fad in Japan
KAMAISHI, Japan ― A roll cake flavored with soy sauce made by a company with old roots in the city of Kamaishi has become a popular symbol of reconstruction from the Great East Japan Earthquake in Iwate Prefecture and around the nation.The Shoyu Roll cake is a collaboration between soy sauce producer Fujiyu Jozo and semipublic company Kamaishi Shinko Kaihatsu.Before the March 11 disaster, the company sold local specialties at its Kamaishi Tokusanhinten shop in the city. One-fourth of the company
Jan. 11, 2012
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Wine of the Week: 2009 Langmeil Barossa ‘Three Gardens’
It’s the time of year for rich, full-bodied reds, and this week that would be the Langmeil Barossa “Three Gardens.” A blend of Shiraz, Mourvedre and Grenache, the 2009 has an understated elegance and a beautiful, silky texture. The fruit is bright with a touch of sweet spice and smooth tannins.Bring it to a holiday dinner party or give some lucky red wine lover a bottle as a gift. At about $18, it’s a bargain.Drink it with prime rib, braised lamb shanks, roasts and stews.● Region: Barossa, Aust
Jan. 6, 2012
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Hobakjeon (pan-fried summer squash)
Hobakjeon is a dish of marinated summer squash that is coated with wheat flour and egg wash then pan-fried. It may also be fried with meat stuffing. In the olden days, hobakjeon was fried with no coating or only the wheat flour coating. Ingredients ● 1 medium summer squash, 1/2 tsp salt● 1/3 green pepper, 1/4 red pepper ● 4 tbsp wheat flour, 2 egg, 1/8 tsp salt ● 3 tbsp edible oil ● vinegar soy sauce: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp waterWash the summer squash, slice it into thin pieces
Jan. 6, 2012
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Meet the coffee professor
FORT WORTH, Texas ― Some days, the thought of that first cup of coffee is the only thing that gets Tom Vincent out of bed.In that way, of course, he’s no different from plenty of other people who like a morning caffeine jolt.What sets him apart? For the rest of the day, he never stops thinking about coffee. How to brew the perfect cup. How to teach pros and amateurs alike to do the same. How to create the kind of coffee culture in North Texas that one can find in Austin or Vancouver.This month,
Jan. 6, 2012