Such a cool name for a recipe- no? The legend goes like this (comes from my cookbook “Quick and Easy Thai” by Nancie McDermott) “the tiger snatches a pawful or two of the Roasted Tomato-Chili Sauce, burst into tears and then weeps uncontrollably…” Another story from the book says the fat from “lusciously marbled beef steak melts onto the fiery coals and flame up like a tiger’s tears.” Either way, the sauce was not so terribly hot that my tear ducts went crazy. 371 more words
Tags » International Food
Fasten your seatbelts and stow your tray tables away, we’re commencing our descent into Morocco!
My friend Viv (who is also Will’s mum) gave Lauren a Moroccan recipe book for Christmas, so I have dipped heavily into that for our lunch in Morocco. 315 more words
“Thankfully, we’re starting to pull away from the idea that all Mexican food means burritos as big as your head.” Chef Rick Bayless 1
American Chef Rick Bayless has built his celebrity status on both introducing Mexican regional cuisine to the United States as well as creatively reinterpreting its concepts to a 21st century palate. 720 more words