THE WEEK IN BITES
12 AUGUST 2018
This week at FDL we interviewed African chef Dieuveil Malonga, discovered how to make dulce de leche, looked at the 50 top earning U.S. restaurants, and more.
AFRO-FUSION COOKING WITH CHEF MALONGA
This week at Fine Dining Lovers we kicked things off with an exclusive interview with African chef Dieuveil Malonga, a recent Basque Culinary World Prize 2018 finalist.
Malonga was born in Congo Brazzaville but moved to Germany as a young teenager. His cooking melds African traditions with European influences.
He spoke to Fine Dining Lovers about his journey.
Read all about it here.
DULCE DE LECHE MADNESS
Also this week we delighted our sweet tooth with an article dedicated to dulce de leche, the Latin American caramel made from milk.
Dulce de leche is very popular in South America, particularly Argentina, Peru, Colombia, and Venezuela (where it goes by various names).
Its texture is smooth and creamy, while its flavor is sweet and addictive.
Learn how to make it.
IN THE BLOG
This week in the blog we brought you a list of the 50 top-earning restaurants in the U.S., a look at sushi that takes three years to make, a look at 10 traditional Ukrainian dishes, and more.