• Vietnamese Egg Coffee Recipe—Have Some Protein with Your Caffeine

    By Natalie on April 8, 2014
    Coffee culture is serious business in Vietnam. The French began cultivating robusta plantations in the late 19th century. The country has grown, exported, and, increasingly, consumed the fruits of its labour ever since. Iced coffee is a nationwide obsession. Vietnamese coffee is served as a dark-dark, concentrated brew. Like similarly robust powder-based Greek and Turkish coffee, Vietnamese coffee calls for some serious sugar […]
  • Vegetable Pakora Recipe

    By Cliff on February 19, 2014
    If you love Indian food, you’ve probably gotten your hands dirty in plate of vegetable pakora at some time or another. Pakora is a very old dish. The name finds its roots in Sanskrit and loosely translates into “cooked small lump”. Yum. The snack has many variations and many names found in varying forms all over India, Africa, and the […]
  • Recipie: Piri-Piri Chicken

    By Pasture Braised on September 24, 2013
    For a few short centuries the Portuguese were on top of the world. They established colonies throughout Africa, India, China, South America, and from them trade routes centered around produce and spices. The piri-piri pepper (aka African Birds Eye Pepper) came to Portugal from Mozambique and Angola. Piri-piri is Swahili for “pepper-pepper”. The Portuguese took a special liking to this pepper and […]
  • Peruvian Pisco Sour Recipe

    By Pasture Braised on May 21, 2013
    The Pisco Sour got its start in Lima in the 1920s. Like 99% of all things in Peru, an alternate origin story gives credit to Chile. But the frothy egg white Pisco Sour loved the world over is 100% Peruvian. Pisco is a clear 38-48% ABV brandy grown and distilled around Ica, Peru. Fun fact: producing 1 litre of wine takes […]
  • Recipe — Peruvian Ceviche/Cebiche with Leche de Tigre

    By Pasture Braised on May 17, 2013
    You say tomato, I say tomahto. We say ceviche, Peruvians say cebiche. In Peru ceviche/cebiche rules supreme. Apart from its omnipresence, the defining flavour in Peruvian ceviche/cebiche is its evocatively named marinade, leche de tigre. Since time eternal, Peruvian men have devoured heaping plates of ceviche/cebiche and then taken their plates in both hands and gulped down the remains, believing that the so-called tiger’s milk gave […]