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
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
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
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
Each week, I get a delivery of (mostly) vegetables and typically I use many of the onions in a number of recipes for this blog but then largely use potatoes as a side for simple meal nights. However, for this … Continue reading #62: Malta – Kapunata
It’s funny, when I started this project last year, Matt asked me “what are you going to cook for Canada?” And of all the countries, I wasn’t really thinking about our mysterious neighbor to the north. I’ve traveled to Canada … Continue reading #61: Canada – Grandperes (Maple Dumplings)
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)
Sometimes a dish completely surprises me. This was one of those dishes. As I mentioned in my last post, this past weekend I cooked from two completely different sides of the world, making two very different dishes. However, the one … Continue reading #59: Brazil – Feijoada
A Portrait of the Artist as She Cooks 