Usually we are "Seeing Green" but if you will indulge us we want to share a refreshing culinary experience we had at a restaurant we ate at recently in the outskirts of Portland, Oregon. We knew they served "Mediterranean" food, but were we delighted to experience the variety, the quality, the authenticity. It was almost as good as being in the....

UK Based Wyke Farms Somerset Cheddar arrives in the US for the first time.Wyke Farms, the UK’s largest independent cheese producer and milk processor, are sampling a selection of their award winning farmhouse cheddars at this years Fancy Food Fair in San Diego.

From the outside, Mi Barrio is a rundown bit of a building with an insanely tiny parking lot. Don’t be scared. Go inside. You’ll be amazed at how great your meal taste. Run by a mexican family from someplace probably mexico, the food is as authentic as you can find in all of Atlanta.

Authentic Cajun recipes like the ones found in New Orleans restaurants. Great recipes, how-to's, and tips for using common everyday ingredients!

Surin of Thailand serves up decent, americanized thai food. Not that this is a bad thing, but I’d argue with the ‘authentic thai cuisine’ printed under their name on the wall. So what. It’s good. It’s reliably good.

Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled Szechuan in the West. Translated, Sichuan means "Four Rivers". The four styles are separated by location: Chengdu, Chongqing, the Greater River (Yangtze), and the Lesser River (Jialing).The common ingredient in Szechuan cuisine is Sichuan peppercorn, or Fagara. This is an indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Also common are chili, ginger and spicy herbs. This emphasis on spice may derive from the region's warm, humid climate, and utilizes sophisticated food-preservation techniques which include pickling, salting, drying and smoking. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dòubànjiàng) is also a staple seasoning in Sichuan cuisine.Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy. Representative dishesSome well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck.Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)Tea Smoked Duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)Dan dan noodles and Bon bon chicken