Rosengarten on Forbes: The Korean Culinary Wars: Tradition vs. Radicalism in Seoul

These days—depending on how you like to swing your fork—your journey to a major gastronomic capital of the world may be dedicated to one of two things:

1) Discovering what’s left of tradition (bring on that coq au vin, if you can find it!)

or…

2) Hunting for the new, the groundbreaking, the iconoclastic, the culinary flourishes that have never been seen before (bring on the latest science fiction experiment, which you should have no trouble finding anywhere!)

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Subscribe Now – Save 50% Until 5/31

Subscribe & Save 50% Until 5/31

Are you seeking the very best in food and wine? Looking for recommendations on products, restaurants, gastronomic destinations, trends and more? They’re all here! If you’ve been thinking about subscribing to The Rosengarten Report the time is now.

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French-Style Strawberry Ice Cream

This ice cream has an amazing, old-fashioned taste. The Triple Sec it contains is not there for taste—but to insure that the pieces of strawberry in the ice cream won’t freeze. And the yogurt in the recipe is not there for lightness—but to add a wisp of acidity than enlivens the general flavor. There are all kinds of little ingredient tweaks—adding to a sublime, perfectly balanced product.

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South Korea, HERE I AM!

I am delighted to tell you that I’ve just disembarked from my Korean Air flight (JFK to Seoul, almost 14 hours!)…and have checked into my hotel in Seoul…where I’ll be attending a conference all week on Korean cuisine! So many amazing things on my schedule: master classes with Korean chefs; a pre-dawn visit to Seoul’s famous fish market (said to be the equivalent of Tsukijii in Tokyo, 6AM sashimi included); a day at a Zen monastery to unlock the secrets of Korean vegan cuisine; a focus on Korean fermented foods…and more!

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She-Crab Soup

The creamy crab soup of Maryland—which appears on every crabhouse menu there—can’t hold a candle to the creamy crab soup of Charleston and Savannah. In the Low Country, they specify that the soup be made from female crabs—which means that all of that wonderful crabby orange roe becomes a taste and texture element in the soup. The ideal way to make this soup, then, is with female crabs.

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