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New York Restaurant Week, also known as NYC Restaurant Week is an event held twice a year in which participating restaurants in New York City offer prix fixe lunches and dinners. At the finest restaurants, this can be a fraction of the usual prices. The event is held in early winter (January/February) and summer (June/July).
A xuixo cut open. Xuixo (Catalan pronunciation:; also known as xuxo; Spanish: suso) is a viennoiserie pastry from the city of Girona in Catalonia, Spain.It is a deep-fried, sugar-coated cylindrical pastry filled with crema catalana.
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
<i>Caga Tiós</i> on display at the Santa Llúcia Christmas market in Barcelona in 2006. Credit - Greg Gladman—Flickr. C hristmas is one of the most globally celebrated holidays in the world ...
Catalan cuisine relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of pork preparations ...
Lancaster City is celebrating its Restaurant Week's 10th anniversary with specials offered by over 40 restaurants, bakeries, pubs, bars, and cafes.
A dish from Opal Rooftop, which will be one of over 50 restaurants participating in Greater Cincinnati Restaurant Week from Monday, April 15, to Sunday, April 21, 2024. Cincinnati foodies rejoice!
Made with lardons, then baked and covered with pine nuts. Typical of mountainous regions like the Pyrenees, even though it is present in all of Catalonia. It is traditionally eaten on Fat Tuesday. Coca de llauna. Literally: tin coca. Typical of the central Valencian Community. It is a spongy coca with orange juice made in a tin in the oven.