Latest news with #cuisine
Malay Mail
3 hours ago
- Business
- Malay Mail
Japanese-Peruvian fusion earns Peru's Maido top spot on 2025 World's 50 Best Restaurants
PARIS, June 20 — Maido, a restaurant in Peru founded by chef Mitsuharu 'Micha' Tsumura, was on Thursday named the best eatery in the world for 2025 by the influential but controversial World's 50 Best Restaurants list. Founded 16 years ago, Maido features a Japanese-Peruvian fusion menu, and lunchtime diners in the sleek Lima dining room were ecstatic about the win, shouting 'Maido, Maido!' 'The fusion of flavours at Maido is spectacular,' Valentina Mora, 33, told AFP. Restaurants from three continents made the podium of the World's 50 Best, which was launched by a British press group to compete with France's Michelin red guides. Asador Etxebarri — which offers Basque cooking in Atxondo, Spain — won second place and Quintonil in Mexico City was third. Maxime Frederic, at the helm of the Cheval Blanc Paris pastry shop and head pastry chef at Plenitude, was named Best Pastry Chef. The 50 Best award has been presented since 2002 by media group William Reed, based on reviews by one thousand 'independent experts' such as chefs, specialist journalists and restaurant owners. The list has been criticised above all by French chefs, who accuse it of being clubby and opaque, but it is generally considered to be ahead of the Michelin guide in identifying the latest food trends. Its detractors — French, but also Japanese and American — launched The List in 2015, a ranking of 1,000 restaurants across the world that uses an algorithm to aggregate and analyse data from more than 400 international sources. — AFP Picture of the facade of the Maido high-cuisine restaurant in Lima, taken on June 19, 2025. — AFP pic
Yahoo
11 hours ago
- Business
- Yahoo
Peru's Maido named world's top restaurant on 50 Best list
Maido, a restaurant in Peru founded by chef Mitsuharu "Micha" Tsumura, was on Thursday named the best eatery in the world for 2025 by the influential but controversial World's 50 Best Restaurants list. Founded 16 years ago, Maido features a Japanese-Peruvian fusion menu, and lunchtime diners in the sleek Lima dining room were ecstatic about the win, shouting "Maido, Maido!" "The fusion of flavors at Maido is spectacular," Valentina Mora, 33, told AFP. Restaurants from three continents made the podium of the World's 50 Best, which was launched by a British press group to compete with France's Michelin red guides. Asador Etxebarri -- which offers Basque cooking in Atxondo, Spain -- won second place and Quintonil in Mexico City was third. Maxime Frederic, at the helm of the Cheval Blanc Paris pastry shop and head pastry chef at Plenitude, was named Best Pastry Chef. The 50 Best award has been presented since 2002 by media group William Reed, based on reviews by one thousand "independent experts" such as chefs, specialist journalists and restaurant owners. The list has been criticised above all by French chefs, who accuse it of being clubby and opaque, but it is generally considered to be ahead of the Michelin guide in identifying the latest food trends. Its detractors -- French, but also Japanese and American - launched The List in 2015, a ranking of 1,000 restaurants across the world that uses an algorithm to aggregate and analyse data from more than 400 international sources. mdv-mng/pel/sla/sst
Yahoo
14 hours ago
- Business
- Yahoo
Peru's Maido named world's top restaurant on 50 Best list
Maido, a restaurant in Peru founded by chef Mitsuharu "Micha" Tsumura, was on Thursday named the best eatery in the world for 2025 by the influential but controversial World's 50 Best Restaurants list. Founded 16 years ago, Maido features a Japanese-Peruvian fusion menu, and lunchtime diners in the sleek Lima dining room were ecstatic about the win, shouting "Maido, Maido!" "The fusion of flavors at Maido is spectacular," Valentina Mora, 33, told AFP. Restaurants from three continents made the podium of the World's 50 Best, which was launched by a British press group to compete with France's Michelin red guides. Asador Etxebarri -- which offers Basque cooking in Atxondo, Spain -- won second place and Quintonil in Mexico City was third. Maxime Frederic, at the helm of the Cheval Blanc Paris pastry shop and head pastry chef at Plenitude, was named Best Pastry Chef. The 50 Best award has been presented since 2002 by media group William Reed, based on reviews by one thousand "independent experts" such as chefs, specialist journalists and restaurant owners. The list has been criticised above all by French chefs, who accuse it of being clubby and opaque, but it is generally considered to be ahead of the Michelin guide in identifying the latest food trends. Its detractors -- French, but also Japanese and American - launched The List in 2015, a ranking of 1,000 restaurants across the world that uses an algorithm to aggregate and analyse data from more than 400 international sources. mdv-mng/pel/sla/sst
New York Times
a day ago
- Entertainment
- New York Times
Our Summer 100 Is Here!
Just in time for the first day of summer (which is tomorrow): Our updated summer 100! Margaux Laskey — she of this huli huli chicken and these sugar cookie bars — has refreshed our list of 100 very doable, must-make recipes for this season of high sun and high temps. (There's a whole no-cook section.) Eric Kim's new dak bulgogi feels very summery to me, the sort of light yet filling dinner I want to make and eat every summer Friday. Maybe it's the sweet-salty-garlicky flavors in the marinade that feel like blue skies and a fresh breeze. Maybe it's that the dish comes together in about half an hour, leaving me more time to lizard in the sun. Or maybe it's because I'll wrap bites of chicken and rice in perilla leaves from my overperforming patio plant, and will enjoy everything with a crisp cold beer. Whatever the reason, this recipe is going to be on repeat all summer, and likely into fall and winter. Featured Recipe View Recipe → Poached chicken breasts: Having perfectly cooked, juicy chicken breasts ready to go in your fridge is never a bad idea, as it puts you halfway to all sorts of great salads and pastas and sandwiches. Consider this Yewande Komolafe recipe a gift to future you. Sheet-pan shrimp oreganata: There's no such thing as too many good sheet pan recipes, and there's also no such thing as too many good shrimp recipes. As such, here's this breezy, white-wine-y dish from Anna Francese Gass. Asparagus and tofu with black bean sauce: Black bean sauce, in my mind, signals a dish that's proudly salty and funky and unabashedly umami. Hetty Lui McKinnon pairs it here with snappy asparagus and bouncy tofu for a fantastic vegan dinner. Hojicha tiramisù: Classic tiramisù is a pretty perfect dessert, but this version from Hetty — which trades the espresso for nutty, toasty hojicha — sounds so, so good. And because it's a Hetty recipe, there's a clever twist: A mixture of mascarpone and Greek yogurt replaces the eggs, which, as Hetty writes, delivers an airy texture and a tartness that complements the earthiness of the tea. 'In an Era of Upheavals, Los Angeles Restaurants Are Banding Together.' I was born and raised there, so I'll always have love for L.A., and this article for The New York Times by Meghan McCarron about the Independent Hospitality Coalition just reinforces that pride. Thanks for reading!
The Guardian
a day ago
- General
- The Guardian
Rachel Roddy's recipe for mini babas al rum
Someone I know and admire very much, and who seems in excellent health at between 82 and 89 years old, has an espresso and a mini baba al rum every day at about three o'clock – except Sundays, when he has ice-cream. Every now and then, I join him and we then walk for a bit (there is nothing like a caffeine-baba spring in your step), and congratulate each other for not smoking while both wishing that we had a cigarette. In Poland, the word 'baba' can refer to a variety of baked goods, and one in particular is made with rye flour and sweet wine. Baba al rum came about thanks to the greediness of twice king of Poland Stanislaus Leszczyński, who, exiled in Lorraine, thought his kougelhopf too dry, so asked for it to be soaked in rum. This inspired his pastry chef to perfect the dish and, in turn, subsequently inspired other pastry chefs, like baba dominoes. It is a project, though, and remember to chill the eggs. Arrange the babas in a serving dish, then, just before eating, spoon over a little of the reserved syrup, so they shine. In the Gastronomy of Italy, Anna del Conte describes babas soaked in rum as also being covered with enough thin icing to hold a few flaked almonds, and topped with a hot sauce made from sweet local wine – a description that makes a Sicilian cassata seem reasonably sweet (not that I don't love the idea). Also, consider serving baba al rum with fridge-cold double or whipped cream and an espresso, and then go. Makes 12 Oil, to grease300g plain flour 12g fresh yeast, crumbled 6 very cold eggs 5g salt 20g caster sugar 100g butter, cut into 6 pieces For the syrup350g caster sugar A few strips of lemon or orange zest 100-150ml rum Lightly oil 12 baba moulds or ramekins. Working in a food processor with a dough hook, put the flour and crumbled yeast in the bowl, then start the hook at medium-low. Add the eggs one at a time, making sure each is incorporated before adding the next - this will take about eight minutes. Now add the salt and sugar, followed by the butter piece by piece, making sure each bit is incorporated before adding any more. Cover the bowl and leave to sit in a warm spot to rise and double in volume – this should take between two and three hours, depending on the temperature. Rub your hands with water, then ease the dough away from the sides of the bowl (it will deflate). Still working with wet hands, pull off roughly 40g pieces of dough (it's an idea to weigh the first one, to get an idea of the right size), then squeeze each lump tightly in your fist so it oozes into the lightly oiled moulds. Cover and leave to sit for an hour, or until the dough rises just above the top of the mould. Arrange the moulds on a baking tray and bake at 200C (180C fan)/390F/gas 6 for 16-20 minutes, then remove and leave to cool completely, or overnight, before un-moulding. Make the syrup by warming 500ml water with the sugar and a few strips of lemon or orange zest over a medium flame, stirring until the sugar dissolves. Pull off the heat, add the rum, then leave to cool until tepid. Add the babas and let them bob around like apples for a couple of minutes (help them along by turning occasionally). Then, with clean hands, lift out the babas one by one, squeeze gently (this helps enormously with absorption), then return to the syrup for another minute-long soak. Lift out the babas out again and put them on a baking rack to drain. Pour the remaining syrup into a jug. Arrange the babas in a serving dish, then, just before eating, spoon over a little more of the syrup, so they shine.
