MA-PO TOFU

This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband’s restaurant. I’ve found a pretty intriguing version of it. In a great culinary schools in Chengdu recently, their technique of poaching the tofu, prior to stir-frying, to freshen and tenderize it was new to me, as was … More MA-PO TOFU

BRAZILIAN FISH STEW (MOQUECA CAPIXABA)

[Active time: 40 minutes] Speaking of Brazilian cuisine, we are all used to imagine the flavor of dishes enriched with coconut milk. However, today I am going to introduce you the bright results of fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn’t be easier. You simply layer the marinated seafood with the other … More BRAZILIAN FISH STEW (MOQUECA CAPIXABA)

MOROCCAN CARROT SOUP

[Reading time: 2 minutes] This week we are going to see a magnificent recipe from Marocco, the Moroccan Carrot Soup YELD Makes 4 servings ACTIVE TIME 20 minutes TOTAL TIME 40 minutes INGREDIENTS 2 tablespoons (1/4 stick) butter 1 cup chopped white onion 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 … More MOROCCAN CARROT SOUP

About the Café

The Luiss Language Café is a multilingual centre for  creative collaboration and cultural exchange. A home away from home for our visiting students from abroad, it is a hive of intercultural activity and production. All day long, students, faculty and staff meet to enjoy conversation over a coffee or to browse the latest international papers and magazines in … More About the Café