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  • Posh International Pescatarian Chef Stephanie Harris

      Stephanie Harris-Uyidi, aka the Posh Pescatarian, producer and host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure, is the perfect chef to create new salmon recipes. Chef Stephanie promotes a plant-based diet that is supplemented with seafood as a way of life and a path to ...

  • New Ethnic Twist to Turkey Tails, SALT Restaurant Confit, Chai Turmeric Tea Brining

    The new tales of turkey “pope’s noses,” Salt Restaurant French turkey confit and East Indian Chai Turmeric brined turkey all have a substantial, if novel, global twist. Let’s start with the tale of the tail or “pope’s nose”, actually a gland that attaches the turkey’s feathers to its ...

  • Casablanca Market’s Finest Moroccan Products Go Global

      (Gerry Furth-Sides) Casablanca Market’s Harissa is one commercial product we’ve found that possesses all the intensity of authentic Tunisian homestyle flavor. That’s because it is made in Morocco in the most careful way.  Refined and rich, it’s the perfect addition to such ingredients background pal...

  • Julio Cuervo Tequila: Improving with each Next Generation

    The Beckmann family who created the Jose Cuervo tequila company is one of the world’s leading examples of descendants of an immigrant keeping the original vision  of a company while expanding it for two centuries. Jose Cuervo is family-owned and is run today by the Beckmann family, direct descendants of Don Jose Antonio d...

  • Israeli Sima Cohen’s Healthy Indulgence Cookbook

    Israeli-born Sima Cohen’s energy seems to bounce right out off the pages of her new Healthy Indulgence cookbook.  Not two days after we met Sima at a Melissa’s workshop, she had thanked each and every one of by email and requested our permission to be put on her mailing list.  Clearly a go-getter and we want [&hel...

  • Exploring Turkish Regional Cuisines

    Even if you never go to Turkey, you can still taste its wonderful food through the book “Istanbul and Beyond” by Robyn Eckhardt, with photographs by David Hagerman, her husband. The subtitle of the book is “Exploring the Diverse Cuisines of Turkey,” which they did by getting off the beaten track, dropping...

  • A Love Letter to ISTANBUL AND BEYOND in a Cookbook

    Award-winning, widely-published and highly respected food writer, Robyn Eckhardt, with photographer-husband David Hagerman’s location photography, brings “her personal vision of regional Turkish cuisine” in the new cookbook-travelogue, ISTANBUL AND BEYOND. Robyn’s s far-ranging exploration takes readers on t...

  • How My Dad Mastered Italian Cooking in the 10th Mountain Division

    (Gerry Furth-Sides) Admittedly my dad’s short-lived career with Italian cuisine catering was more ” front of the house” than chef.  And Lee  (Zoli) Furth’s  inspiration was to keep himself himself in his beloved Tenth Mountain division,  the best of both worlds after his escape from Europe:   reven...

  • Kura Sushi’s New Traditional Yōshoku Katsu Sandwich Pop-up

    Our stamp of approval goes to Chef Daniel Son’s sharing his usual 4 perfect versions of  KATSU SANDO” “cutlet sandwiches” at Kura Sushi Sunset Sunday evenings only, from 6 PM until the food is sold out.  Chef Daniel became obsessed with the historic street food, Yōshoku translating into a Japanese twist on European ...

  • Nona Lim On-The-Go Global Bone Broth Soups

    (Gerry Furth-Sides) What I wouldn’t have done for Nona Lim on-the-go soups when I was a researcher for the LA Board of Education, both in the field and in their downtown office!  They provide a nutritious, tasty meal of bone broth and other flavors in a cup – no bowl needed — filled with Asian flavors [&helli...

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