By L V Anderson There are two kinds of muffins. The first are the ones with nutritional value: bran muffins, “morning glory” muffins, muffins containing whole-wheat flour, bananas, applesauce, carrots, raisins, flaxseeds, etc. These are purposeful muffins. These muffins contain enough fibre, both soluble and moral, to power you through a day of meetings, deadlines, appointm

  Alan Muskat (left) shows Bailey Baehr a dried version of reishi, “the mushroom of immortality” at Earthaven Ecovillage outside Asheville, North Carolina. The mushroom is typically collected in April and May. North Carolina has become the latest hot spot in the growing movement towards eating food foraged from forests and fields rather than cultivated on farms. By M

New York City’s Magnolia Bakery, renowned for its classic American desserts, opened its first store in Doha yesterday. Magnolia Bakery serves over 120 varieties of handmade baked goods, including cupcakes, cakes, pies, cheesecakes, icebox desserts, muffins and its world famous banana pudding.   The brand is cherished for its freshly baked desserts, all of which are made from

Customers wait in line to order at a Fatburger outlet in Karachi.    KARACHI: On a Saturday afternoon in Pakistan, dozens of teenagers and young families stand in line at an upmarket Karachi mall, waiting to order burgers at the latest fast-food store in town. “I’ve been coming here every alternate day for the past month to see if it’s opened yet o

By Pramod Prabhakaran After two months of extensive renovation, Nando’s, the South African casual dining restaurant chain, has reopened its Salwa Road branch. The very first Nando’s is resplendent with a brand new look reflecting its cultural identity and background as an Afro-Portuguese restaurant. In 2001, Salwa Road became home to the first Nando’s restaurant i

by Kerry Grens Among people who have a genetic susceptibility to colon cancer, those whose diets are heavy in junk food have an even higher risk, according to a new study. “These patients have this very high risk because of this (genetic) mutation they have, but it might be that they could reduce the number of (tumours) by having a more healthy lifestyle,” said Akke Bot

by L V Anderson Steel-cut oats completely miss the point of oatmeal. For one thing, they take forever to cook. I would be willing to overlook this inconvenience if the final result were stick-to-your-ribs spectacular. It is not. The final result is usually a bunch of chewy little grain nubbins suspended in a hot, viscous liquid. It is not soft, it is not creamy, and it is not comfortin

By Nadia Arumugam If you’ve ever bitten into a raw habanero, eaten a dish laced with Scotch Bonnets, or skinned a basket of roasted New Mexico green chilies, you’re familiar with a roster of physiological effects. These can include a burning mouth, inflamed hands, a runny nose, sweating, heartburn, and, if you’re really unlucky, an upset stomach. Why do chilies cause

By L V Anderson Lentils are eaten in many parts of the world, but no cuisine has done as much with them, and as artfully, as that of the South Asian subcontinent. The seemingly endless variety of dal — which refers both to dried lentils (and other legumes) and to various spiced stews made with them — can be overwhelming to anyone whose only lentil experience consists of the

By L V Anderson Grilled cheese sandwiches are almost never grilled. They’re usually pan-cooked in butter while weighed down with some kind of heavy object (or pressed down with a spatula). Other options include the George Foreman grill, which, while not much good for approximating outdoor grilling, is pretty good at melting cheese between slices of bread, and the one-trick-pony p

By Tim Carman Best I can tell, the former South Korean minister of food, agriculture, forestry and fisheries is trying to convince me that fermented cabbage could be sold at Sephora as a regenerative skin-care product. “I’m 73 years old,” says Sung-Hoon Kim, standing under the Gwangju World Kimchi Culture Festival tent in Bull Run Regional Park last Friday in Cent

  Grand Gourmet restaurant  at the Wyndham Grand Regency Doha Hotel has kicked off its ‘Lobster & Steak Week’. On offer is a variety of lobster imported from Australia in combination with a wide varity of sauces cooked in different method by their expert chefs. Some of the mouthwatering dishes include lobster thermidor, lobster salad, and lobster flambee. They also have  several types

Nespresso launched Crealto – its latest Limited Edition for Autumn 2012. The name Crealto stems from the combination of “Createur” and “Alto”, referencing the alta cucina (high gastronomy). Nespresso Green Coffee specialist Alexis Rodriquez was inspired by Michelin-starred chef Mauro Colagreco’s application of long-roasting techniques at low temperatures. Uniting the creative streng

By Lee Havlicek Sometimes when I’m asked what the secret is to a dish I’ve made, the answer is a specific little trick I’ve picked up from my mother or a cookbook. But more often than not, the big secret is not a secret at all. It’s lemon. Adding lemon juice or zest to a dish, sweet or savory, changes its whole flavour profile. Suddenly, a pretty good tomato sauce is brimming with comple

  By Rachel Arons The prototypical fish taco originated in Baja California, Mexico, and the preparation referred to in this country as “Baja-style” is similar to what you might find on the Mexican peninsula. It usually involves deep-fried white-fleshed fish, shredded cabbage and a creamy white sauce. This is the holy fish-taco trinity, and as the dish continues to make its way outside of

  The newly-opened Hilton Doha hosted, for the first time, the monthly meeting of Qatar Concierge Society (QCS). The prestigious Les Clef d’Or, was also represented at the event with two past Presidents in attendance at the event. Also known as the Union Internationale des Concierges d’Hôtels (UICH), the Les Clef d’Or (The Golden Keys) is the world’s pre-eminent society for concierge

  By Isabelle Toussaint Marshmallows roasted over a campfire may be a staple of American childhood, but few realise the pillowy treats were invented in 19th-century France, where they are bouncing back into foodie fashion. Sweet or salty, flavoured with fruit, flowers, vegetables -- even fish -- classic versions and novel takes on the puffy pastel-coloured cubes are winning a new fan base.

By Tony Rosenfeld It’s meteorologically impossible to pinpoint the exact temperature at which the idea of cooking — that is, using some form of heat to prepare a meal — becomes completely unpalatable. By this point in the season, though, it’s clear that summer’s cumulative sizzle can zap the enthusiasm for the kitchen. Dinner may need making each night, but it’s nice when it doesn’t

Tony Rosenfeld learned how to make crudo, Italy's take on raw fish, as a young cook during an apprenticeship at Bastianelli al Molo, a fancy seafood restaurant just outside Rome. His version of the preparation consists of thinly sliced fish dressed with an emulsified mixture of olive oil and lemon juice. Serve with a crusty loaf of bread and a tomato salad. MAKE AHEAD: The tuna needs to spend 1

These are a cross between tea sandwiches and a Sunday morning bagel and lox. The ricotta is a little sweeter than cream cheese, and the sharpness of the pickles is a fine counterpoint. Grind the pepper coarsely for the pickles, so it adds some texture. MAKE AHEAD: The cucumber needs to marinate for a total of 20 minutes. From food writer Tony Rosenfeld Ingredients: Makes 4 sandwiches 1/2 Eng