Chef Poul Andrias Ziska of Koks restaurant honed his craft in the harsh North Atlantic but has now reimagined his signature locavore cooking for a Greenlandic terroir.
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Maamoul is made at the end of both Lent and Ramadan, leading up to Easter and Eid al Fitr. But this year, the biscuit is extra sweet as both religions celebrate it at the same time.
Slovenia is fast becoming one of Europe’s prime gastronomic destinations, in part, thanks to chef Ana Roš, who is creatively reimagining the traditional dishes of the Soča Valley.