I’m not sure why this dish made me think of this memory but when I was in high school and college and would find myself back home with the family for the holidays, my mom at some point switched from … Continue reading #145: Uzbekistan – Samsa
I first cooked Korean food about a year ago when I made a Bulgogi which is a personal favorite. I don’t have a lot of personal experience with Korean food, though there are a large number of Korean BBQ joints … Continue reading #142: South Korea – Japchae
Each week, I take a look at the large map that Matt got me as a housewarming present two years ago and think about where I might want to cook from in the coming weeks. The map has become peppered … Continue reading #127: Kyrgyzstan – Laghman
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 … Continue reading #123: Burma/Myanmar – Mohinga
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 … Continue reading #120: Bhutan – Ema Datshi
Over the last several weeks it’s been nearly impossible to miss the stories of the women of Iran and their courageous efforts in a turbulent time. I’d been wanting to cook from this country for a while and this seemed … Continue reading #111: Iran – Fesenjan (Chicken Pomegranate Stew) and Barberi Bread
A bone-in chicken breast can be a real thing of beauty, especially as part of a flavorful chicken and rice dish like this! But I’d be remiss if I didn’t start this post with a little shout out to my … Continue reading #110: Qatar – Chicken Machboos
In the past week, I’ve made two dishes that have made the house smell like the holidays but this one truly made me lean in very dramatically into Halloween. Because nothing says Fall like a stuffed pumpkin. This dish, Ghapama, … Continue reading #107: Armenia – Ghapama
A few weeks ago, shortly after I hit 100 countries, I suggested that I may go back to revisit some of the dishes or countries that I was very excited about cooking from that for whatever reason didn’t quite work. … Continue reading Cambodia Redux: Modified Fish Amok
I owe my trip to Japan, and more specifically to Hiroshima, as the only reason I would have even heard of the illustrious street food, feed your hanger or your hangover cure: okonomiyaki. But first, let’s take a step back … Continue reading #99: Japan – Okonomiyaki
A Portrait of the Artist as She Cooks 