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Gazpacho or Gazpacho andaluz is cold soup from Spain made with tomatoes, cucumber, pepper, garlic, onion, bread, Xérès vinegar and olive oil. It is served as a starter and is most eaten at just the right moment during hot summer days. Here are some tips for eating gazpacho.

Gazpacho or Gazpacho andaluz is cold soup from Spain made with tomatoes, cucumber, pepper, garlic, onion, bread, Xérès vinegar and olive oil. It is served as a starter and is most eaten at just the right moment during hot summer days. Here are some tips for eating gazpacho.

This portable snack or meal is definitely the king of street food in Asia. Baozi, literally “little bag”, is a bun made with flour and yeast , filled with various preparations, and steamed in bamboo baskets. It is a popular dish and widely available on street stalls. Let us tell you some basics of Baozi to help you differentiate the main varieties and learn how to eat and enjoy them best.

This portable snack or meal is definitely the king of street food in Asia. Baozi, literally “little bag”, is a bun made with flour and yeast , filled with various preparations, and steamed in bamboo baskets. It is a popular dish and widely available on street stalls. Let us tell you some basics of Baozi to help you differentiate the main varieties and learn how to eat and enjoy them best.

Turkish coffee, when brewed correctly, should be foamy, thick, and roll over your tongue. It is much more than just a drink and has its own history, coffeehouses, drinking rituals, and traditions of fortune telling. Let us tell you all about it in this How to Drink article.

Turkish coffee, when brewed correctly, should be foamy, thick, and roll over your tongue. It is much more than just a drink and has its own history, coffeehouses, drinking rituals, and traditions of fortune telling. Let us tell you all about it in this How to Drink article.

The Maltese enjoy their meals. While Hobz Biz-Zejt actually translates to “bread with oil” it is anything but so simple. Covered with a sweet tomato puree – kunserva – and then topped with olive oil and other ingredients such as black pepper, garlic, olives, capers, or even tuna or anchovies – depending on the preparer.

The Maltese enjoy their meals. While Hobz Biz-Zejt actually translates to “bread with oil” it is anything but so simple. Covered with a sweet tomato puree – kunserva – and then topped with olive oil and other ingredients such as black pepper, garlic, olives, capers, or even tuna or anchovies – depending on the preparer.

A table at a Bulgarian home in the summer/autumn season is always full with fresh produce (either from the own garden, the friendly neighbour, or from the market).

A table at a Bulgarian home in the summer/autumn season is always full with fresh produce (either from the own garden, the friendly neighbour, or from the market).

Pineapple bun, also known as bo lo bao in Cantonese, is a popular pastry in Hong Kong. You can find it in most Chinese bakeries overseas too. It is a pillowy soft bread with a buttery, sugary crust on top. The crumbly, buttery top may make you want to take a bite into the pineapple bun. But how and where exactly should you start? Let us tell you all about this divine HK baked goods in this how to eat article.

Pineapple bun, also known as bo lo bao in Cantonese, is a popular pastry in Hong Kong. You can find it in most Chinese bakeries overseas too. It is a pillowy soft bread with a buttery, sugary crust on top. The crumbly, buttery top may make you want to take a bite into the pineapple bun. But how and where exactly should you start? Let us tell you all about this divine HK baked goods in this how to eat article.

This old fashioned French dessert is on the rise again! Today, ile flottante is an extremely light dessert, made with sweetened egg whites cooked in the oven and placed over a crème anglaise or custard, lavishly coated with caramel. Dressed up with grilled chopped almonds, pralines, crushed pink sugared almonds or lemon zest, the floating island becomes an extravagant delicacy. If you want to indulge in this ‘Oh, so French!’ dessert at home, follow these simple tips.

This old fashioned French dessert is on the rise again! Today, ile flottante is an extremely light dessert, made with sweetened egg whites cooked in the oven and placed over a crème anglaise or custard, lavishly coated with caramel. Dressed up with grilled chopped almonds, pralines, crushed pink sugared almonds or lemon zest, the floating island becomes an extravagant delicacy. If you want to indulge in this ‘Oh, so French!’ dessert at home, follow these simple tips.

Here comes the Queen of Fruit: the mangosteen! When it’s raw, the skin color is green and when ripe it turns into red to dark purple. The taste is sweet and fresh, with a slight sourness. Let us share with you some tips on how to eat mangosteen.

Here comes the Queen of Fruit: the mangosteen! When it’s raw, the skin color is green and when ripe it turns into red to dark purple. The taste is sweet and fresh, with a slight sourness. Let us share with you some tips on how to eat mangosteen.

The warm and familiar autumn aroma of ground cinnamon, nutmeg, and ginger escaping from Canadian ovens at the beginning of October signals one thing: a Thanksgiving pumpkin pie is baking in the warmth within.

The warm and familiar autumn aroma of ground cinnamon, nutmeg, and ginger escaping from Canadian ovens at the beginning of October signals one thing: a Thanksgiving pumpkin pie is baking in the warmth within.

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