Recipe for Creme Fraiche – Make It Easily at Home
I remember the first time I tasted Creme Fraiche. It was my first trip to Paris…too many years ago to mention or else it will easily date me. First it was served alongside a berry tart in a cafe. Then later that week hadwas drizzled over a soup....
‘Tis the Season for Christmas Bread – Swedish Vörtbröd Recipe
You might wonder why I am writing about Swedish bread on my mostly Asian focused website. Well I recently attended a traditional Swedish smörgåsbord dinner organized by a good friend from Bangkok. One of the nice things about living internationally is the exposure to many different people from...
Meet the Chef – Thailand’s Own Celebrity Chef, Chef McDang
There is nothing ordinary about Chef McDang and his rise to become one of the world experts on Thai cooking. Born into the Thai royal family, Chef McDang followed in the family tradition to go overseas to boarding school at 12 years old. Later he enrolled at Georgetown...
How to Peel a Whole Head of Garlic in Less Than 10 seconds and Without a Knife!
We have our heads more or less wrapped around nuclear physics and string theory and surgical miracles these days….but nothing has blown my mind like this recent video demo and article by Saveur on how to peel garlic! You can peel a whole head of garlic in 10...
Never Buy Mayonnaise or Salad Dressing Again! Make Homemade in Minutes
I started making my own salad dressing years ago after an aunt taught me. I felt foolish. All those years I had been buying vinaigrette that was either too sweet or too bland, and I could whip up my own in about a minute. Cue a few years...
Learn from the Chef – Willy Trullas Moreno & his Gazpacho Soup Recipe
Meet Willy, the impish chef behind the sensational El Willy in Shanghai If you live in Shanghai, or have visited often, there is no doubt you have heard of Willy and his popular Spanish tapas restaurant El Willy. Located in the French Concession in an old villa, is a...
The 4 Stages of Cooking from Lifehacker and Mark Bittman
Mark Bittman of How to Cook Everything talks to Lifehacker about the 4 progressive stages of learning to cook I started cooking around age 8, by age 10 I was making advanced constructions like Chicken Cordon Bleu and Rolled Cakes with Cream. So, according to Mark Bittman’s theory...
The Best (or at Least Our Favourite) Food Apps for the iPad
If you have an iPad and are a foodie, you must check these out Here at Accidental Epicurean, we not only eat, we also cook. While I have an enormous collection of cookbooks, lately I find myself using my iPad to source new menu and recipe ideas. Plus,...
Meet the Chef – Paul Pairet of Mr. & Mrs. Bund, Shanghai
The clever genius behind Mr. & Mrs. Bund’s lively yet serious menu (two recipes at end of article) Meet Paul Pairet – the Executive Chef of Mr. & Mrs. Bund Shanghai – a clever and experimental molecular gastronomist from Jade on 36 (in its heyday) who has brought...
A Video Lesson from Our Favorite Healthy Chef – Kai Mueller of Kamalaya
Hey all, It’s no secret that we love Kamalaya here – a wonderful combo of relaxing space, great doctors, and inventive food. We’ve previously featured our personal experiences cooking with Kai, but now thanks to the internet you can have a virtual class with Kai yourself. In the...
Thai Cooking Course in Bangkok – Bai Pai Cooking School
A wonderful little cooking course in a Thai-style outdoor kitchen Thai food has become one of my favourite international cuisines. And unlike French or Italian where there are many competent executions in various cities around the world, I find Thai food a bit lackluster when not in Thailand....
Learn from the Chef – Bastian Mantey, Executive Chef of Alila Villas Hadahaa
It’s easy to envy Chef Bastian Mantey. He gets to live, play, and practice his passion in one of the most beautiful parts of the world – as head chef at the Alila Villas Hadahaa, Maldives. How many people get to work in a on a luxurious tropical...
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