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Prudencia, a restaurant in Bogotá's oldest neighborhood, offers a unique dining experience focused on leisurely, multi-course lunches. The owners, Mario Rosero and Meghan Flanigan, have created a space that balances comfort and wonder, with a glass atrium and a leafy back garden. The menu features dishes cooked over fire and influenced by Colombian ingredients as well as global flavors. The restaurant's emphasis on quality of life for its staff and a generous style of service contribute to a memorable dining experience. Prudencia's reinvention during the pandemic has been successful, attracting loyal employees and customers. The restaurant's location in La Candelaria, with its historical charm and artistic community, adds to the overall experience. [Extracted from the article]

This article from Bon Appétit provides five recipes that can be made using long-lasting produce and pantry staples, making them perfect for when you return home from a trip and don't have many fresh ingredients on hand. The recipes include Gochujang-Butter-Braised Tofu, Lentil Soup with Greens and Rice, One-Pot Pantry Orzo with Chickpeas, Sauerkraut and Potato Skillet, and Cabbage and Bacon Okonomiyaki. Each recipe is accompanied by detailed instructions and photographs. These recipes offer a variety of flavors and are a great option for a quick and easy home-cooked meal. [Extracted from the article]

Cartagena, Colombia's bustling seaside city, is a popular tourist destination known for its beautiful and historic atmosphere, as well as its vibrant nightlife. The city offers a variety of culinary experiences, with Caribbean Colombian cuisine being a highlight. Visitors can enjoy dishes such as sea snail escabèche, fish ceviche, and shrimp cocktail at La Cocina de Pepina and La Mulata, or try traditional Afro-Colombian cuisine at Mercado Bazurto. For a more contemporary dining experience, Celele and Carmen offer innovative takes on Caribbean Colombian cuisine. Additionally, Cartagena is home to Middle Eastern restaurants like M Cocina Árabe, reflecting the region's history of Arab immigration. Visitors can also explore the city's vibrant bar scene, with recommendations including Café del Mar, El Barón, Café Havana, and Alquímico. [Extracted from the article]

It consistently makes ice cream from a cold base in under 20 minutes, always a good thing when it comes to ice cream making (the quicker the churn, the smaller the ice crystals and smoother the end result). CANNOLI ICE CREAM MAKES 1 QUART This recipe captures all the qualities of a great cannoli in an equally enjoyable frozen format. Meanwhile, using your fingers, mix seaweed, bouillon cube, sugar, garlic powder, and salt in a small bowl, crushing seaweed into small shards and rubbing bouillon into sugar and salt, until well combined. The crushed sugar cones soften to a delightful chew in the ice cream, which is scooped into cones to mimic the sensation of biting into a crisp cannoli shell. [Extracted from the article]

This article from Bon Appétit provides a recipe for grilled banh mi burgers that are perfect for outdoor parties. The recipe includes flavorful tweaks such as quick-pickled vegetables, a blend of soy and fish sauces for seasoning the ground pork, and crusty kaiser rolls. The article also provides step-by-step instructions for preparing and grilling the burgers, as well as suggestions for serving with mayonnaise and cilantro. The recipe can be easily customized to suit individual preferences. [Extracted from the article]

All on the Table THE LAST MEAL I SHARED with my mother was in a capacious hospital room in Chesapeake, Virginia. ¾ tsp. ground cumin ¼ tsp. smoked paprika 5 tsp. Combine flour, curry powder, paprika, and remaining 2 tsp. Morton kosher salt, divided 2¾ tsp. garlic powder, divided 2½ tsp. freshly ground black pepper, divided 1 3-lb. chicken, cut into 10 pieces (2 wings, 4 breasts, 2 thighs, and 2 drumsticks) 2 cups all-purpose flour 1 Tbsp. mild curry powder 1 tsp. paprika Vegetable oil (for frying; 4-5 cups) SPECIAL EQUIPMENT: A deep-fry thermometer; a brown paper bag Mix together cumin, smoked paprika, 3 tsp. [Extracted from the article]

The article provides information on different styles of barbacoa cooking. According to the author, in home kitchens barbacoa is only meat that has been wrapped in maguey or banana leaves or in mixiote. The author also examines the conservative Central Mexico barbacoa which has been cooked in a pit and smells like wool.

The article offers information on chef Samin Nosrat. It discusses her cookbook "Salt, Fat, Acid, Heat" and mentions her recipes such as "Miso-Wrapped Egg," "Soy-Braised Short Ribs," and "Buttermilk-Marinated Chicken." Doris Cooper, a cookbook editor, talks about changes in trend of cookbooks stating that earlier they were written by celebrity chefs.

The article reports that the journal put a team of friends and family to cook every dish together for Thanksgiving in a house in upstate New York. The team joined forces to peel sweet potatoes, then talked about the best way to cook them. They created a menu of all-star classics with mini modern makeovers.