Articles tagged “world cooking”
4 articles
Coconut milk, from Kerala to the Caribbean
What coconut milk does in each tropical kitchen, the difference between first and second pressing, and how to stop it splitting.
Pulses, the backbone of the world's kitchens
Which pulse each kitchen chose and why, how to cook them without guessing, and what turns a dry bag into a whole meal.
The aubergine, one vegetable and ten kitchens
How the aubergine travelled from India to the Mediterranean, what each kitchen made of it, and the techniques that decide the result.
Rice and beans, the dish everyone invented
Why the same rice and pulse pairing turns up on every continent, and what each kitchen added to it on its own.