Fit to be thaid

Article Abstract:

The pestle and mortar stand at the heart of Thai cuisine. The author spent three weeks in Thailand, learning about the preparation and cooking of Thai food from local professionals. Unusual ingredients, food combinations, flavours and entirely new dishes were discovered.

Recipes and menus, Cookery, Thai, Thai cooking

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Big bird

Article Abstract:

Morton Thompson, who was a newspaper columnist in the 1930s and 1940s, devised a recipe for sealing turkey with a paste of flour, egg and onion juice and baking it until dry with blackened skin. The juicy, tender meat and crisp skin make the five-hour ritual worthwhile.

Humor and anecdotes, Turkeys, Thanksgiving cookery, Thanksgiving cooking

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Frozen in time

Article Abstract:

Sicily is famous for its granitas, which are half-frozen mixtures of water, sugar and a variety of flavorings. A visit to Sicily to research the history and technique of making granitas is described.

Italy, Description and travel, Ice cream, ices, etc., Ice cream, Sicily

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