A Portrait of the Artist as She Cooks
#126: Nicaragua – Nacatamales
One would expect that during a challenge like this, it shouldn’t come as a surprise that I might not have eaten one of the dishes I was about to prepare. But I can say, which is a bit of a surprise, that I’m not entirely sure I’ve ever eaten a tamale. I think when given… Continue reading #126: Nicaragua – Nacatamales
#125: Togo – Gboma Dessi
One thing I’ve learned through this effort is that while a region of the world may use the same ingredients in similar ways, there is a lot of room for diversity in flavor and this week’s country, Togo, surprised me in that way. On its surface, this Gboma Dessi seems like most other chicken dishes… Continue reading #125: Togo – Gboma Dessi
#124: Ethiopia – Doro Wat + Injera Bread
I’m fortunate to live in an area of the country that has a strong Ethiopian population and numerous restaurants to try in the city. I was very unfamiliar with this cuisine prior to my move to Washington, DC from western Pennsylvania in 2004 but I soon had the opportunity to try it out with a… Continue reading #124: Ethiopia – Doro Wat + Injera Bread
#123: Burma/Myanmar – Mohinga
Back when I traveled to Thailand in 2012, as part of one of our tours, we essentially “popped in” to Myanmar to a floating boat bazaar and to hear a bit more about some of curiosities of that region, including fermented fish. I’ve heard that it is a beautiful country and worth the stop (probably… Continue reading #123: Burma/Myanmar – Mohinga
#122: San Marino – Bustrengo
February has been a bit of a tough month on the cooking front as my motivation was a bit lacking for the first half of the month. Maybe it was “fail” with the Botswana beef dish, or maybe I just didn’t want to think too much about dinner for a few weeks. Fortunately for you,… Continue reading #122: San Marino – Bustrengo
#121: Botswana – Seswaa
“So you’re saying I basically made a SteakUm?”- me “Yep. Cool. Grab me a bun!” – Matt Needless to say, I wasn’t really setting out to make a steak sandwich, but here we are. I told myself at the beginning of this project that I would even post the disasters. This shredded beef dish from… Continue reading #121: Botswana – Seswaa
#120: Bhutan – Ema Datshi
I’ve been asked before how it is that I find my recipes or if there is a method I used to determine which dish to make from a country when there are so many options. Sometimes I start with looking at what the national dish is, or I’ll go with what I enjoy and look… Continue reading #120: Bhutan – Ema Datshi
#119: Gabon – Poulet Nyembe
For this week’s recipe, I had the opportunity to try an ingredient that I’ve admittedly skipped a few times in favor of easier to find alternatives. That ingredient is palm oil and/or palm butter. It has appeared in many African recipes but for the most part, they always listed an alternative ingredient (in some cases… Continue reading #119: Gabon – Poulet Nyembe
#118: Chile – Brazo de Reina
Who here doesn’t like a good Swiss Roll? Or a Ho Ho? We were hosting friends last weekend for dinner (taco bar!) and I wanted to make a dessert that would fulfill a country recipe (I’ve been a bit slow getting started on that this year) but that would also complement dinner. I’m getting dangerously… Continue reading #118: Chile – Brazo de Reina
#117: Guyana – Pepperpot
Happy New Year! I took a few weeks off from cooking new countries to recover from the holidays and to do some planning for a new year of cooking. It’s hard to believe I’ve been at this for two years now. The time has gone both fast and slow, and seeing as I’m solidly past… Continue reading #117: Guyana – Pepperpot
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A Portrait of the Artist as She Cooks 