30 Articles found for “A Cut”

A Spanish chef and a Japanese chef from two of Barcelona's Michelin-starred restaurants cross knives in a traditional Bluefin tuna cutting ceremony.

In Japanese cuisine, cutting is a form of seasoning.

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

They seemed like a novelty in the nineties, but refurbished motels across the U.S. have gone from kitsch to cutting-edge, and play a key role in the future of hospitality.

Argentina is renowned worldwide for the quality of its meat – a tradition embraced by the country’s best restaurants which work with meat sourced from animals reared on Argentina’s rich pastures and which aim to cook every single cut to perfection. Let’s take a look at the best Argentinian meats!

The ham is quickly cut, one slice after another, offering a simple yet intense taste of this border region where the sea breezes of the Adriatic meet the mountains' fresh air.

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.

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.

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.

For a shoulder you can lean on.

It seems extraordinary that Slovenia’s mountains – for centuries a stronghold of long-established traditions and timeless recipes – now find themselves at the heart of cutting-edge culinary trends which are successfully blending these old traditions with a new style of cuisine, largely thanks to a new generation of enthusiastic chefs and the growing influence of tourism.

Richard van Oostenbrugge’s Singapore outpost at Resorts World Sentosa will feature levitating creations and a visual feast to accompany his fine-casual cuisine when it opens on 28 December.

The “Sentinel Suite” at Cap Rocat is cut deep into the Mallorcan cliffside — where a cannon once sat guarding the sea.

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

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

Chef Christopher Millar is making farm-to-table possible in Singapore with the wagyu cattle he is rearing in Australia.

Here's how an American chef celebrates Christmas.