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Some fusion fare from QVC’s David Venable. Here’s some fusion food for Cinco de Mayo from QVC’s Chef David Venable. You can make the wontons ahead of time and freeze them until you’re ready to fry and serve. “These little wontons are such a unique way to incorporate all those Tex-Mex flavors you love…
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Edamame and corn salad. Photo courtesy CitronLimette.com. Here’s a fusion recipe: Corn is native to America, soybeans are native to Japan. Here, they marry in a sprightly oregano vinaigrette—oregano being native to the Mediterranean region and the Middle East. You can make this recipe with frozen or canned corn, but the idea here is…
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This delicious salad is dramatically plated on an oval platter, but we had to cut the photo in half. Photo courtesy Yotel New York. We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York. RECIPE: ASIAN COBB SALAD Ingredients For…
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Who thought that inspiration for St. Patrick’s Day would come from La Tortilla Factory? Corned beef and cabbage tacos! We love fusion food, but these tacos do present a challenge: Should we serve them with mustard, or with tomatillo salsa? EVERYTHING YOU WANT TO KNOW ABOUT MAKING TACOS The answer to this question and…
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Gumba-what? If you can’t decide between gumbo or jambalaya for Mardi Gras (this year on March 4th), go for gumbalaya, a combination of both. Gumbo (photo #2) is a Cajun stew that typically consists of a strongly meat or shellfish stock, the Cajun “trinity” (bell peppers and onions), and a variety of proteins such as…
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