Ever wish you had a recipe that is company-worthy, requires only a handful of ingredients, can be made ahead, and can be served at room temperature. Look no further than: Grilled Swordfish with Heirloom Tomatoes, Oregano, and Pine Nuts. I am a great fan of swordfish. Like steak it has an umami taste. If you are not familiar with the term, umami is considered the fifth basic taste.

When I was growing up in Queens New York during the 1950s,  the only Asian food available to me was Chinese, specifically Cantonese.  Fast forward to now, I live in Washington DC where restaurants and shops from different Asian countries abound. Chinese is the most ubiquitous and the offerings go far beyond Cantonese, but Thai, Korean, and Vietnamese are also very popular. Among these Vietnamese is my favorite.

Inggris memiliki beragam kekayaan kuliner yang lahir dari kebutuhan fungsional masyarakatnya, dan salah satu yang paling melegenda adalah Cornish Pasty. Berasal dari wilayah Cornwall di ujung barat daya Inggris, kudapan ini awalnya diciptakan sebagai bekal praktis bagi para penambang timah yang harus bekerja di bawah tanah dalam waktu lama. Desain pastri yang kokoh dengan pinggiran yang dipilin tebal bukan hanya sekadar estetika, melainkan berfungsi sebagai pegangan agar para