From perfectly caramelized beef rending and regional favorites like Nasi Lemak, to traditional spice blends and fiery sambals, join us on this appetizing tour of Indonesia and Malaysia as we discover the lesser-known flavors of this Southeast Asian region that is captivating diners around the world. Our guide to Indonesia is William Wongso, world-renowned authority on Indonesian food and cooking. In Malaysia we join Asian food guru K.F. Seetoh to get an insider's tour of Malaysia's home-style kitchens. Check out the full catalog of tour videos.
Preserved lemons are a significant component in North African -- especially Moroccan -- cuisine, as well as in Southern Indian cuisine. Preserved lemons are made by fermenting fresh lemons in a brine made from lemon juice, salt and spices for weeks or months at room temperature. After fermentation, the most valuable part is the rind, with its gentle tartness and very intense lemon flavor. Get the recipe for grilled zucchini kebobs with charmoula, a condiment made with preserved lemon.
Join renowned chefs, restaurateurs, winemakers, sommeliers, entrepreneurs and industry leaders for a two-day professional conference to provide educational programming on the culinary heritage and contributions of the Caribbean comprising Cuba, the Dominican Republic and Puerto Rico. Learn more and register.