One of my more memorable New Year’s Eves was spent on an island in the Philippines, where we’d traveled to visit my cousins who were living there temporarily. After the sun set, we walked to a pretty restaurant that hung off a cliff over the water.
The drinks were over-the-top tropical and the food was fine, but the atmosphere is what I remember best. When the power went out — a not-unusual occurrence on Boracay — we toasted by candlelight, and the evening was punctuated with fireworks, which went on until first light.
For New Year, Christina Eng surveyed which foods promise good luck in different parts of the world. Wherever you are, whatever you’re eating and drinking, here’s wishing you a happy, memorable New Year’s celebration.
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Real-deal wiener schnitzel The executive chef of the Hotel Imperial in Vienna is said to make the best schnitzel in town. He uses the best cuts of veal and pounds the meat until it's as thin as possible. The Washington Post (12/31)
Vietnamese restaurant sets itself apart Haley Nguyen's Xanh Bistro might not be fusion, but it certainly stands apart from other Vietnamese restaurants in Westminster, Calif.'s, nearby Little Saigon. Her food is more sophisticated, and she relies on the gardens of local Vietnamese women for much of her produce. Los Angeles Times (free registration) (12/31)
Punch comes out swinging Big bowls of fruity punch are becoming popular again. It's a social drink because people cluster around the bowl as they serve themselves, bartenders note. Video and recipes, including one for Champagne punch, are included. Los Angeles Times (free registration) (12/31)
Oh, sherry The old image of sherry as an overly sweet drink is changing. Finer sherries, now gaining popularity, are light, dry and food-friendly. The New York Times (12/30)
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Delicious Demos From The Culinary Institute
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