Hungry Natives KD & EA search for food adventures on their home Island of Martha's Vineyard and around the world.
While Team Hungry Native has dabbled with brewing beer before, we’ve never attempted to make our own hard cider. After doing a bit of research, and finding out how simple the process was, we kept telling each other that we had to give it a shot one of these days. This idea sat on the back burner...
This Patriot’s Day, we decided to take advantage of the gorgeous weather and fire up the grill, because what’s more patriotic than some barbecued ribs? We went with a rack of spare ribs as well as a few racks of baby back ribs. Peanut butter isn’t what usually springs to mind when someone says, “ribs”,...
Hungry Native headquarters recently received a package compliments of the Wild Hibiscus Flower Company in Australia, a jar of their whole hibiscus flowers in syrup. We’ve seen plain hibiscus flowers used as a garnish in salads, and the dried flowers are often used to make herbal teas, like Celestial Seasonings’ Red Zinger or South America’s...
“Molecular Gastronomy” is a fairly recent term, coined in 1988 by NICHOLAS KURTI, an Oxford chemist, and the French INRA chemist, HERVE THIS. Although it was originally applied to studying the science behind cooking, it is now commonly used to describe certain cooking techniques and sometimes an entire style of cuisine. This is, of course,...
Situated in the French Market District, Café Du Monde was established in 1862 and has become one of, if not the, most iconic eateries in New Orleans. While a well-known tourist destination, it retains its local customers and color. Café Du Monde is world-famous for beignets (a type of French doughnut) and their café au...
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