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Introducing World Platter

I’ve been working with World Foods to showcase their sauces and marinades, from exhibiting at food trade shows, cooking up big batches of curried soup to serve at a Yelp event, to making dishes for my apartment building’s potluck party.  But only those who happen to live in my building or attend these events have gotten a chance to taste.  Well, here’s your chance to give World Foods sauces a try, even if you aren’t lucky enough to be my neighbor.

Surprisingly still smiling after 2 days of intensive soup-making

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A Holiday Giveaway: Sugar, Spice and Everything Nice

Christmas is around the corner, flurries are aflutter and spiced apple cider is back on heavy rotation.  Yes, the holidays have arrived and here’s a gift giveaway to keep the mood fine and festive. As long as you live in the US, you are eligible to win these holidays treats.  Here’s to a little sugar and a little spice to make your holidays nice.

Chambre de Sucre
First, something sweet. This trifecta of gourmet sugars from Chambre de Sucre pairs well with coffee and tea, and is as easy on your eyes as they are on your tongue.  Whether you’re having high tea or just sipping a cuppa joe on Sunday morning, you can spruce it up with a spoonful of this sugar.  I hand-picked three of my favorites, but there are plenty more shapes, colors and varieties to choose from — go ahead, take a peekTo win these sweet treats, leave a comment with what hot beverage you’d pair your sugar with.

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Two Ways to Use Indonesian Fried Rice Paste


WorldFoods Indonesian Fried Rice Paste

Traditionally, Indonesian fried rice, or Nasi Goreng, consists of pre-cooked rice stir-fried with prawn, eggs, tamarind, chili, and coriander.  But there are an infinite number of variations to be made by simply adding a dollop of WORLDFOODS Indonesian Fried Rice ‘Nasi Goreng’ Paste, a concentrated medley of herbs and spices that I often throw into the pan with my leftover rice and whatever I have lingering in my kitchen drawers.

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WorldFoods Recipe Testing with Chef Cedric Tovar

Whenever Cedric comes by my apartment, he naturally gravitates up to the roof.  Whether it’s for the launch of World to Table, to stargaze with his NASA-grade telescope, or to throw his own French techno and champagne-fueled birthday party.  Besides his long list of culinary accomplishments, which includes serving as the private chef to the Prime Minister of France and heading the kitchen at the Peacock Alley in the Waldorf=Astoria, Cedric also loves to travel.  His passport is filled with stamps from Vietnam, Singapore, Thailand and Hong Kong; he is no stranger to Asian flavors and ingredients.

On our trip to Vietnam in 2005, we made sure to try as much of the local food as possible.  Aside from the more conventional offerings, we had coffee, freshly brewed on a boat, made with the deliciously muddy waters of the Mekong River Delta and roasted rat served to us on a river cruise, which another chef tricked us into believing was a “really small baby pig”.

So, when a box filled with jars of WorldFoods sauce arrived at my doorstep, I pulled out the tabletop grills, set up the tables upstairs and gave Cedric a call.  A rooftop cooking session was in order.

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A Last Minute Birthday Banquet

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Sometimes life takes over and you have to compromise. I’d planned a big meal to celebrate the birthdays of two of my favourite women friends. Inspired by a wine tasting featuring Cloudy Bay Sauvignon Blanc from New Zealand, I wanted to introduce my friends in Asia to She-Crab Soup. I thought the two would go together perfectly.

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The One-Pot Meal: Thai Coconut Galangal Chicken

Thai Coconut Galangal Chicken

When it comes to cooking (and eating), I am a big fan of the one-pot meal. From my mother’s “famous” tomato ox-tail stew to made-from-scratch chicken soup, there’s something about throwing a bunch of fresh ingredients into a pot, stirring them around, and inhaling that steady flow of aromatic steam that is extremely satisfying. It’s how I imagined cooking would be when I used to play house with my sister, and as I’ve grown older, I’ve discovered the joy of only cleaning one pot after dinner.

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