With the coming of spring more and more people take out their barbecue kits because it’s great to grill meat, but it’s awesome to barbecue them. In our previous article, we showed you the difference between grilling and BBQ. We also showed you what type of oven to buy and what kind of firewood you
One thing’s for sure if we’re talking about barbecue. It’s not a genre where we just decide to hold a barbecue on the weekend because the weather’s good. It’s more complicated than just going to the store for some meat and throwing together a lunch with what we have at home. Of course, we can
Ecuador is to chocolate cognoscenti what Bordeaux is to wine-lovers. Most of the milk chocolates contain cacao from the Ivory Coast or Ghana, but the cacao de arriba grown in the region running from the Pacific Ocean to the foot of the Andes is something else entirely. It’s flavor is more robust and has subtle
Elena Arzak, one of the most successful chefs of Spain, lives and works in San Sebastian. We’d have a hard time deciding who we like more, her or Anne-Sophie Pic. But we have to admit that her combination of talent, charm, and ability is pretty cool. Elena told 1843 about the meals she eats on
Marcus Samuelsson is originally from Ethiopia but grew up in Sweden and it was in New York he became a renowned chef. His dished combine the gastronomy of Africa, Europe and the United States. He learned this recipe from his grandmother and it’s made its way onto the menu of his restaurant in London. Ingredients
People today are not as fond of paté as they used to be, they think of it as a retro hit. But it has tremendous potential. Many think that paté is made from cheap leftover meat, but it’s a much more sophisticated food. Preparing it is a very complicated and is best left to professionals.