I’m taking extra care for this blog post as my trip to Thailand really transformed the way I traveled, and the regions of the world that most interested in me, particularly from a food perspective. While I had traveled to … Continue reading #72: Thailand – Khao Soi
When I visited Thailand in 2012 I effectively “dipped by toe” into part of Laos during a tour north of Chiang Mai. So while I never ate Laotian food in Laos, I believe the spicier food of northern Thailand played … Continue reading #71: Laos – Larb
Sometimes, the swing and a miss is heavily foreshadowed. I’ve had this recipe on my “to do” list for a while and kept putting it off because it honestly didn’t excite me a whole lot. Tilapia is a fickle fish … Continue reading #70: Zambia – Spiced Tilapia Stew
Confession time: this is my second attempt at a dish from Azerbaijan. The first time was a few weeks ago and it was a Lamb Plov. The recipe I used as my guide was clearly missing some critical instructions and … Continue reading #69: Azerbaijan – Lavangi
As we head into Spring, the weather is still a bit all over the place…but still chilly enough to squeeze in a few soup dishes before it gets too warm. For my birthday, I received two great books, including one … Continue reading #68: Algeria – Chorba Beida
Holy mole (pun completely intended) I love Mexican food. So when I had the opportunity to have family over for a little Mexican feast in honor of my recent birthday, I thought this would be a good time to break … Continue reading #67: Mexico – Chicken Mole
In the past year of cooking foods from all over the world (which coincided with moving in with my partner, Matt) I’ve come to learn that when Matt says something is “different” that is usually followed by a “you should … Continue reading #66: Rwanda – Agatogo w/ Collard Greens
This month has been pretty hectic so I found myself revisiting simple favorites for a portion of the month as I did some meal planning to dive back in to cooking the countries once life settled down a bit. Sometimes … Continue reading #65: Russia – Pelmeni
Representing Yemen, Chicken Mandi is typically cooked under the ground over hot coals for several hours. Given I don’t have many hours (much less a place to put a whole in the ground) I elected to make this flavorful chicken … Continue reading #64: Yemen – Chicken Mandi
Growing up I was lucky to have a grandmother who loved to cook (especially bake) and always had a cake sitting around or something else to provide comfort. My grandmother was born in the former Yugoslavia and much of her … Continue reading #63: Serbia – Potato Musaka
A Portrait of the Artist as She Cooks 