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Forbes
4 days ago
- Entertainment
- Forbes
A Truly Stellar Restaurant
Whole Grilled Branzino, Brasero, Chicago Seamless is a word that I don't often use, as to me this means that everything flows together - and I don't find too many examples. Now I could be referring to a movie, a novel, a song or a dozen other things, including restaurants, so imagine how rarely I describe a restaurant as seamless. Well, Brasero in Chicago's West Town neighborhood is just that - it is seamless. Opened in 2025, Brasero is somewhat of a followup restaurant to wildly successful El Che Steakhouse & Bar at 845 W. Washington in Chicago's West Loop. The common theme at both is Executive Chef and Owner John Manion, who was clearly inspired by the time he spent as an eight-year old living in Sao Paolo, Brazil, where live-fire cooking was a specialty. At Brasero, Manion carries on the tradition of wood-fired Latin cooking. What he can do with beef, pork and seafood with a perfect mix of spices and herbs such as scallions and cilantro along with Green Onion Salsa, Horseradish Aioli and Coconut Broth, just to name a few ingredients - there are a lot more - is nothing short of amazing.A selection of entrées at Brasero, Chicago There is a nice variety of foodstuffs here, from Shrimp and Crab Ceviche to a Coal-Roasted Sweet Potato to Waygu Beef Tartare and Brazilian Fried Chicken; each is cooked perfectly and offers outstanding complexity; Brasero is one of those places where you can recommend everything. To start, my dining companion enjoyed the Grilled Prawns with green onion salsa and Brazilian Chile crisp; here is an opener that gets you set for the flavors and identity at Brasero. I went for the Grilled Asparagus with Herbed Yogurt, Pea Tendrils and Black Lime and Pistachio Crumble. As asparagus is my favorite vegetable, I eat it often, but I've never had as unusual a preparation as this; the crunchiness of this dish lifted it out of the ordinary. The Braised Pork Shank - served as a large portion, thank you - with Feijoada risotto and collard greens was superb; this is clearly one of the signature dishes at Brasero; by the way, I took home what I couldn't finish; it was great after three days! Then there is the Grilled Branzino, beautifully prepared (see top photo) with Spring Onion Green Sauce, Pickled Shallots and Herb Salad. Meaty, with a distinctive spice, this is as singular a preparation of Branzino I've had anywhere - in Chicago or in Italy. If you love Branzino - who doesn't? - you must try this!Passionfruit semifreddo For dessert, try the Passionfruit Semifreddo, which is slightly decadent (and a treat for the eyes), but 100% tantalizing and delicious. This turns the concept of semifreddo on its head. I have to give a special shoutout to wine director Alex Cuper for his creative and well-thought out wine program. He's done his homework here, with selections by the glass and bottle from multiple South American countries; the ones you expect such as Chile and Argentina, as well as the ones most diners don't know much about such as Brazil and Uruguay. I enjoyed a glass of Pedro Ximenz from Chile's Limari Valley, a medium-full dry white with a rich fruitiness and an appealing minerality in the finish - here is an ideal white wine for this cuisine. I also enjoyed an outstanding single vineyard Carignan from Ana Maria Cumsille from the Itata Valley in southern Chile; I have visited wine regions in Chile on a few occasions, but was not familiar at all with this area. Cuper came over and talked with me about the wine and this producer, whose wines he clearly loves (he also has two of her other wines on the list). How nice to learn about artisan producers from South America, especially when the wine is this special; to my tastes, this is world-class quality. Cuper needs to be congratulated for his work; he does split his time between Brasero and El Che, so hopefully he'll be at Brasero when you dine there; he's a great resource for any wine lover, beginner or veteran. The handsome front bar at Brasero The restaurant itself is very good looking, as the design goes for a slightly conservative look, especially with the beautiful bar. Service is very good; our well-versed waiter saw to our needs without being aggressive; there is a nice mix of music, and the acoustics have been well thought out, so conversation from other tables is not too loud. The combination of all these things added up to a very memorable dining experience. Brasero is clearly one of the most innovative, exciting, and yes, finest restaurants in Chicago. Very Highly Recommended Brasero 1709 W. Chicago Avenue, Chicago
Telegraph
5 days ago
- General
- Telegraph
Prawn, cucumber and radish salad with sanbaizu vinegar
This dish involves a fusion of Japanese and Chinese elements. Sanbaizu (available from is Japanese, a slightly sweet vinegar that is made with dried bonito (fish) flakes, giving it an umami edge. It's good used with a plain bit of fish, too. You could replace the prawns here with raw chopped tuna, or fried squid or scallops. You can add other elements too – avocado, for example, or more crispy vegetables. The dried seaweed provides little salty, crispy bits and enhances the flavour of the prawns, but leave it out if you don't like it. Ingredients ½ cucumber 2 tsp caster sugar 3 tsp light soy sauce 6 tbsp sanbaizu 130g radishes, cut into matchsticks 1 tbsp dried wakame seaweed (optional) 85g podded edamame 165g-200g raw king prawns (if buying from a supermarket, you might see packs of either weight) 1 tbsp groundnut oil 1 garlic clove, grated to a purée ½cm-thick slice of ginger root, peeled and grated to a purée ½ red chilli, deseeded and finely chopped A few micro leaves such as cress, to serve (optional) Handful of fresh coriander leaves, to serve Sesame seeds, to serve (optional) Jasmine rice or sushi rice, to serve
Muscat Daily
21-06-2025
- Business
- Muscat Daily
Omani cookbook wins two global awards at Gourmand event
By OUR CORRESPONDENT Muscat – Ministry of Heritage and Tourism has won two international awards for its publication The Omani Cuisine at the Gourmand World Cookbook Awards held in Lisbon, Portugal. The Gourmand awards are among the most prominent global events celebrating the best books in culinary arts and food culture. The ministry's participation showcased Oman's culinary heritage through its book, produced in collaboration with Sultan Qaboos University. At a ceremony attended by culinary experts and industry figures from around the world, Oman won the 'Best Book in the World' award in the Culinary Diplomacy category and 'Best Cookbook in the World' award in the Intangible Cultural Heritage category. Officials said the achievement highlights efforts to document and promote Omani cuisine as an integral part of the nation's cultural and heritage identity. Asma bint Salem al Hajri, Tourism Promotion Expert at the ministry, said the participation reflects ongoing work to enhance the reputation of Omani cuisine regionally and internationally. She noted that traditional Omani food plays a key role in cultural tourism and showcases the depth of Omani civilisation. The ministry's activities at the event included a visual presentation and a tasting session, giving attendees insight into Omani dishes, their ingredients and preparation. The event was a platform to introduce the diversity and authenticity of Omani food to new audiences and make it a part of the sultanate's tourism offering. Fatima bint Ali al Lawati, Assistant Director for Institutional Planning and member of the Food Tourism and Culinary Arts Programme at the ministry, said the double win demonstrates international appreciation for Oman's culinary arts and intangible heritage. She added that the recognition will encourage further efforts to promote Omani food culture through careful documentation and creative marketing.
CNET
19-06-2025
- General
- CNET
These 4 Ingredients Are Secretly Destroying Your Cast‑Iron Skillet
Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned skillet has its limits. There are certain foods that can slowly strip away the nonstick coating you've worked hard to build, especially if you leave them in the pan for too long. Quick cooking won't do much harm, but simmer the wrong ingredients for an extended time and you could end up damaging the surface. If you love your cast iron and want to keep it in top shape for years to come, here are the foods you should avoid letting linger in the pan. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
Arab News
14-06-2025
- Entertainment
- Arab News
‘Taste of Saudi Culture' to delight London foodies
RIYADH: For the third year in a row, Saudi Arabia's Culinary Arts Commission will participate in the Taste of London food festival, held in Regent's Park from June 18 to 22. Through its 'Taste of Saudi Culture' pavilion, the commission promotes cultural exchange, showcases the richness of Saudi culinary heritage, and highlights the Kingdom's culinary excellence. Guests will be welcomed with premium coffee — a timeless symbol of Saudi hospitality. (File photo/X: @MOCCulinary) The pavilion will feature immersive activities celebrating the diversity of Saudi cuisine, including live cooking demonstrations by skilled Saudi chefs. Visitors will have a rare chance to sample a variety of iconic traditional dishes, each with its own story and flavor — such as the national dish jareesh, the slow-cooked haneeth, and the savory street favorite mutabbaq. Visitors will have a rare chance to sample a variety of iconic traditional dishes, each with its own story and flavor — such as the national dish jareesh, the slow-cooked haneeth, and the savory street favorite mutabbaq. Beyond food, the pavilion will include interactive cultural elements reflecting Saudi heritage, such as traditional henna art and colorful Asiri rose headbands. Guests will be welcomed with premium dates and Saudi coffee — timeless symbols of Saudi hospitality, according to the Saudi Press Agency. Handcrafted ice cream infused with traditional Saudi ingredients like dates, Taif rose, and Jazan mango will also be served, offering authentic flavors with a modern twist. A variety of refreshing cold drinks made from local ingredients will complement the experience, the SPA added. A boutique section will feature signature Saudi products like maamoul (date-filled cookies) and unique Saudi coffee, blending retail, culture, and taste into an immersive journey. This participation underscores the commission's ongoing commitment to celebrating the depth of Saudi culinary arts and sharing the Kingdom's vibrant food culture with global audiences.
