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"Vikram Vij" news and stories

Not a Bad-a, But a Gouda - The Globe and Mail in 60 Seconds

Sylvan Gouda
  • Like mother like son -- John Schalkwijk took his mom's award-winning gouda know-how from the Netherlands and created Sylvan Star Goudas, which is now expanding to a new facility.
  • Online food porn and gluttony with This Is Why You're Fat.
  • Vikram Vij outlines the connections between wines and India, and shares a recipes for a delicious-sounding Eggplant, Tomato, and Green Onion Curry.
  • With the help of imported birds from France, Polderside Farms offers top-quality chicken that chef Jeff Van Geest says "is unlike any other conventional or free range chicken I've had before."

Filed under: In Sixty Seconds

Mumbai, Tuna Auctions, and More - The Globe and Mail in 60 Seconds

Vikram Vij
  • Vikram Vij writes about eating in Mumbai and shares a recipe for Yogurt and Tamarind-Marinated Grilled Chicken.
  • Darned tourists! Tokyo's tuna auctions are closed to visitors until January 17 for behavior that includes: flash photography, climbing on forklifts, and licking the tuna. Some people are just weird.
  • Read more about dessert and the sweet, sweet, sweet wine.
  • Looking to serve a cheese plate this season? Check out this run-down for serving a delicious platter of cheese.

Filed under: In Sixty Seconds

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The Globe and Mail in 60 seconds: Panellets, wines, and pricey lunches

panellets
  • Celebrate All Saints Day and indulge in homemade Catalan Panellets.
  • Chef Vikram Vij discusses Indian parathas and shares a recipe for Cauliflower, Honey, and Garlic Parathas.
  • Read about the triumphs and struggles of Beaujolais, as Beaujolais Nouveau preps to hit shelves next month -- November 20.
  • Demand shrinkage leads to cheap lobster prices -- bad for fisherman, excellent for lobster lovers.
  • Are you a fan of $10 and under lunches? Click here to find out what lunch is like when it costs 100 times that.

Filed under: In Sixty Seconds

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