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Category: What’s Cooking?
Free trial of our MEAL SWAPPER feature: The winners are…
Last week, we gave everyone the opportunity to try our meal swapper feature for a week, for free (see below). Many thanks to all those who sent us their comments. As promised, we have drawn two FREE 1 YEAR SUBSCRIPTIONS to ‘SOS Cuisine PLUS’.
Ready to wear and … ready to eat
Eccentric headwear is never out of style, but the ones created by Japanese artist Takaya Hanayuishi with flowers, vegetables and fruits are real masterpieces. Each creation is unique and worn only once, on very special occasions. Judge by yourself.
A lactose-free festive menu
The number of people with dietary restrictions in our circle of family and friends is increasing by the day. That’s why for the next three Saturdays before Christmas (including today), I’d like to recommend some specially designed gourmet menus for all the guests to enjoy at the party… without the hosts having to break into […]
Sweets for special diets
This year, let us spare a thought for our friends and relatives who have dietary restrictions, and come up with some sweets for special diets. There are desserts in Italian Christmas tradition that are perfect for those who are gluten-intolerant (celiac disease): These are homemade egg white and almond or hazelnut-based confections that will please […]
Canastra Azul, great little restaurant in Porto
As I was telling you, ask anyone in Portugal and they will tell you that Pinhais & CA.LDA. canned sardines are the best in the world. Well, thanks to the people I met onsite (and by chance), I came across two guys, Zac and Tomàs, who use these canned sardines in an ingenious way.
Packed like sardines
Canned food and gastronomy rarely go hand in hand, yet in Pinhais & CA., LDA , canned fish are, even today, traditionally prepared with the greatest attention to quality. Legend has it that even their preserves are the best in the world 😉
Is pizza a vegetable?
You may have heard this startling news: last Tuesday, the U.S. Congress has decided that pizza is in fact a “vegetable” for the purpose of determining what goes into public school lunches, by virtue of the fact that it typically includes a thin coating (two tablespoons) of tomato paste on top of the dough.
Romanesco broccoli: a sculpture of nature
You would certainly remember if you have ever come across this vegetable, because its spiral, pyramid-shaped florets are hard to miss. We are talking about the Romanesco broccoli, a variety of cauliflower from Italy, or more specifically from Rome (hence the name).
Bacalhau mania
The Portuguese are famed for being major cod (bacalhau) eaters… and after having stayed in their country for 10 days, I can definitely confirm that this is not just a cliché! Cod is always present on the menu. And yet, the Portuguese never tire of it because they know how to prepare and serve it […]
‘Our Catherine’ finishes 5th at the Canadian Interuniversity Sport championships
Our colleague Catherine Drouin-Audet, who has been working on the SOSCuisine team since May this year, is also part of the Women Track & Field Cross Country team at McGill University, where she studies Nutrition. Catherine’s team, McGill “Martlets”, finished 5th this weekend in Quebec City at the Canadian Interuniversity Championships, and we congratulate her […]
Port wine since 1692
Although there are some major port wine-producing companies, nowadays much smaller producers are becoming more and more prominent. I was lucky enough to visit both types during my course; I visited Taylor’s, Quinta de Baldias and Quevedo. Taylor’s is one of the largest port wine companies and it is also the oldest. It has been […]
Profession: Wine taster
What is most impressive at the Istituto dos Vinhos do Douro e Porto (IVDP) is the attention with which each bottle of port wine is inspected. An entire team is responsible for sensory analysis and quality control. These employees ensure that each port wine is correctly classified and is deserving of its «titles». .
