mexico Archives | epicure Magazine

Getting our just desserts

Rosio Sanchez, master pastry chef of NOMA, was recently in town during the World Gourmet Summit, teaming with local dessert-whiz, Janice Wong to showcase four produce-driven creations at 2am: dessert bar.

Cheers to that

epicure’s publishers were recently inducted into the prestigious Ordre des Coteaux de Champagne in recognition of their years of promoting the fine art of champagne in their publishing careers.

Bamboo leaf parcels

The race is on to find the yummiest Dragonboat Festival dumplings; we rounded up a few tempting flavours worth the chow down.

Extra dosa-ge

In searching for the best dosas in South India, Leisa Tyler travelled thousands of miles across four regions, and discovered more culinary delights than she had bargained for.

‘Best ham in the world’ debuts at Santi

There is jamón ibérico and then there is Joselito’s jamón ibérico. Derived from acorn-fed black Salamanican pigs and cured for at least three years, the superior delicacy is proof that pata negra by any other name would not taste as sweet.

Epicure’s cover contest

Cast your vote by May 10th! Simply log on to http://on.fb.me/epicurecovercontest, click on your favourite cover image and TELL US IN 15 WORDS OR LESS why you like it. One winner will be selected from the cover with the highest number of comments.

Lending Japan a helping hand

Do-gooders in the restaurant industry have lobbied together to raise funds for Japan’s earthquake and tsunami relief efforts. Here’s how you can do your part.

Dishes from the deep blue

Forget the high cholesterol just this once; it’s hard to resist these tempting seafood spreads.

We want to publish your recipes

Miele and epicure invite you to share the family recipes that are most dear to your heart. Submit your favourite family recipe and tell us in 50 words or less, the personal history or story behind it.

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