As we near the end of summer (though it will remain quite hot in DC for at least another month) I wanted to get in one more kebab for good measure. This beef kebab, Mishkaki, hails from multiple countries in … Continue reading #98: Oman – Mishkaki and Khubz
Run, don’t walk, to the farmer’s market to get heirloom tomatoes. Tis the season and in years past I’ve celebrated by making Caprese salad a few times a month (already well under way with that) or making tomato jam. But … Continue reading #94: Sri Lanka – Thakkali Curry
I’ve never been a big beef eater but in recent years I’ve cut down my red meat consumption dramatically to just a handful of times a year. When I told Matt I was going to make this he commented that … Continue reading #89: North Korea – Bulgogi
As I mentioned in my last post, I wanted to incorporate some lighter side dishes into my summer cooking as I’ve been trying to focus on more of a lean meat paired with vegetable sides based diet. This can be … Continue reading #85: Lebanon – Fattoush
I’m a bit behind on posting the dishes I’ve made in real time, but this meal from a week or so ago is a great way to jump back in from a weekend where most of us probably grilled something … Continue reading #82: Nepal – Chicken Sekuwa + Chukauni
I had never really tried Malaysian food before until a great restaurant opened in my old neighborhood in Columbia Heights. Makan replaced my favorite go-to beer bar but once I’d shed enough tears into my beer, I decided to check … Continue reading #73: Malaysia – Char Kway Teow
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
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
If there was any take away from this dish, it was this: for something incredibly simple and straightforward, this tasted (and looked) like a restaurant-quality meal. “I would pay for this,” said Matt. Maybe I really sold it with the … Continue reading #60: Bangladesh – Sorse Bata Diya Maach (Fish & Leeks in Hot Mustard Sauce)
A Portrait of the Artist as She Cooks 