The Korea Herald > Life&Style > Food&Beverage
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NEW YORK (AP) ― If you snicker at the foams, edible papers and other hallmark foods of haute cuisine, you may want to reconsider. Avant garde chef Ferran Adria says that without those, there would b...
Updated : 2011.10.03 16:24
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Establishments give diners option of tailoring dishes to suit their preferences Ever since Dean and DeLuca opened its first Seoul outlet in late September, the American gourmet food retailer’s bran...
Updated : 2011.09.30 20:01
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As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner aperitif. Sometimes it’s all I can do to make it to that magical hour when I’m handed a Campari and so...
Updated : 2011.09.30 18:51
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From Hansel Family Vineyards comes this fine expression of Russian River Pinot. Round and silky, with a beautiful balance and taste of red plums and black cherries, the 2009 is a splurge, but worth i...
Updated : 2011.09.30 18:50
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Baechu-kimchi is made by fermenting brined Korean cabbage with Korean radish, vegetables, salt-fermented seafood, ground red pepper and various seasonings. Kimchi is a quintessential side dish that i...
Updated : 2011.09.30 18:49
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Marja Vongerichten’s new cookbook and public television travel/culture/cooking series share the same name: “The Kimchi Chronicles.” The choice of kimchi in both titles was easy. “Kimchi is so di...
Updated : 2011.09.30 18:47
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Old residential neighborhood morphing into bohemian cafe street A brief taxi trip away from college hub Hongdae stands its significantly more serene cousin, Yeonhui-dong. Just a decade ago, the pla...
Updated : 2011.09.23 19:54
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LA CADIERE D’AZUR, France ― It is day four of cooking class at La Bastide des Saveurs, and many of the 14 students are looking for chairs to catch a few minutes of rest before the whisking begins. ...
Updated : 2011.09.23 19:24
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Looking for an alternative to Chardonnay and Sauvignon Blanc? Lately, some interesting whites are coming out of Rioja, and Allende’s Rioja Blanca is one of them. A blend of Viura and Malvasia aged ...
Updated : 2011.09.23 19:23
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Gungjung-tteokbokki is a dish made of white rice cakes, beef and a variety of dried and raw vegetables stir-fried with soy sauce for seasoning. Tteokbokki was not spicy and only made with soy sauce u...
Updated : 2011.09.23 19:23
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MUMBAI ― Cooking Korean food for foreign palates in foreign lands requires much creativeness and resourcefulness. Chef Bae Han-chul, formerly with the InterContinental Hotel in Seoul and currently ...
Updated : 2011.09.19 19:30
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It’s a bitter world out there ― bitter as in a growing tide of cocktail bitters, digestifs and aperitifs. The taste imparted by bitter herbs, roots and tree bark isn’t for everyone. But I like th...
Updated : 2011.09.16 19:38
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Liege waffles, salted caramel éclairs, madeleines and more Nearly 30 years have passed since the residential area called Seorae Village began to earn itself a reputation as a charming French neighb...
Updated : 2011.09.16 19:36
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Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin. Tteok has a long history in Korea. It can be served as a main dish as a substitute for rice, or as a special...
Updated : 2011.09.16 19:33
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Taj Mahal hotel group hosts Korean Food Promotion events in Mumbai, New Delhi MUMBAI ― Korean cuisine was introduced to Mumbai, India, for the first time Wednesday night. The Korean Food Promotion...
Updated : 2011.09.15 19:01
