30 Articles found for “CUT”

Prized for its pleasant lifestyle and rich heritage, Ljubljana is also a paradise for food lovers : in 2021, the capital of Slovenia had no fewer than 17 restaurants singled out by the MICHELIN Guide. When you delve into this selection, you might be surprised by its diversity ; from traditional eateries and creative bistros to fine dining restaurants, there is something for every taste. This eclecticism is also reflected in the types of cuisine that have been made the cut – these range from local specialities to Italian recipes, from Japanese classics to fragrant Thai dishes. Here are four places that encapsulate the vitality of Ljubljana's restaurant scene.

As the one-Michelin-starred Rhubarb turns five this year, its chef-owner reflects on what it takes to run an independent fine-dining establishment in cutthroat Singapore.

These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.

These cute chocolate pigs and luscious flowing cakes are some of the most photogenic Chinese New Year creations from Hong Kong, Taiwan and Singapore.

Wolfgang Puck's CUT New York shares a recipe for this cold weather side dish.

We catch up with some of the 17 new entrants on this year’s Bib Gourmand list, which sees 50 eateries make the cut.

Fat-washing was seen at one point as the most advanced technique in cocktail making to add savoury notes to spirits. But a new trend has emerged: the most cutting-edge concoctions in the future will wear perfumes with seductive smells.

Andre Huber, executive director of meat purveyor Huber's Butchery, learns all about wagyu, from farming the cattle and processing the cuts to cooking the meat.

It's almost too cute to eat.

Of course you’re familiar with the ubiquitous salmon and toro. Up your knowledge with these lesser-known cuts that are just as, if not more, tasty and delicious.

We get chef Andrea Spagoni of one-Michelin-starred Beefbar to share his tips on keeping this cut of beef at its prime.

In Japanese cuisine, cutting is a form of seasoning.