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
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)
To start off the new year, I chose two dishes to make this weekend that couldn’t be more opposite, and it may come as no surprise because they are from opposite sides of the world. One thing I thought I … Continue reading #58: Palestine – Musakhan
Despite what I wrote in my last post, I decided to squeeze ONE MORE country in for 2021 to bring my total to 57 countries. My plan had been to cook this one but wait to post until the New … Continue reading #57: Bahrain – Chebeh Rubyan (Shrimp Balls)
Look at the crispiness of this rice! A true thing of beauty. As we enter the season of holiday parties and family gatherings around the dining room table, I chose to make this dish representing Afghanistan. Kabeli Palau, translated to … Continue reading #54: Afghanistan – Kabeli Palau
With the dropping temps, we are officially in casserole season. For country #53, South Africa, I elected to make the national dish because after looking through several recipes online and looking at the end result photos that just oozed warmth, … Continue reading #53: South Africa – Bobotie
As we now reach November, we have reached my 50th country for the year! I always enjoy when November hits. I love the crispness in the air, the anticipation of the holiday season, and lest we forget, the shift to … Continue reading #50: Guatemala – Pepian de Pollo
With this cooking adventure around the world, I wanted to learn not only about new flavors and ingredients, but also different techniques for cooking dishes. And this dish was all about technique. As I had mentioned earlier when I started … Continue reading #48: Democratic Republic of Congo – Liboke Ya Malangwa
I’m BAAAACCCKKK!!!! After a nearly 3 week hiatus from this project to travel around California and just a get a handle on a new fiscal year, I’m back at it with new country #47 and I think with a bit … Continue reading #47: Ghana – Beef Suya
A Portrait of the Artist as She Cooks 