All articles tagged with #fusion cuisine
Rulin, a new Union Square restaurant by Noodle Lane founders Lane Li and Chris Wang, opens with hand-pulled noodles and a fusion menu inspired by Lanzhou, Cantonese, and Sichuan traditions, featuring soy sauce duck canapés, bone-in short rib noodles, and charcoal-grilled skewers; noodles are pulled to order in a visible kitchen, with a minimalist interior and a five-section menu, and dinner service available via Resy.
Ali Elreda, who learned to cook while serving time in prison, now runs a successful restaurant called Fatima's Grill in Downey, California. The restaurant, known for its fusion of Mediterranean and Mexican-American cuisines, has gained popularity on social media and has expanded to multiple locations across Southern California, New York, and Texas. Despite facing challenges, including franchise violations and a loss in revenue last year, Elreda remains committed to his business and plans to continue expanding, with future locations in Atlanta, Cleveland, and potentially Canada.
Canned enchilada sauce is a versatile ingredient that can be used in various dishes beyond enchiladas. To enhance the flavor, make a roux with flour and butter, add stock, and simmer the sauce. Some creative ways to use canned enchilada sauce include making traditional enchiladas, enchilada soup, enchilada casserole, enchilada dip, wet burritos, Mexican lasagna, chilaquiles, stuffed peppers, Mexican pizza, and incorporating it into Sunday braises.
President Biden and first lady Jill Biden are set to host a state dinner in honor of South Korean President Yoon Suk Yeol, featuring a menu that blends Korean and American cuisines. The menu includes a Maryland crabcake with a Korean-inspired slaw, yellow squash soup with cured strawberries and perilla leaf, and beef short ribs with butter bean grits and sorghum-glazed carrots. The dessert course is a banana split with lemon-bar ice cream and a caramel sauce flavored with doenjang, a Korean fermented soybean paste. The Bidens enlisted Korean American chef Edward Lee to help design the menu, continuing the tradition of culinary diplomacy at state dinners.