Johanna

There are many varieties of cabbage rolls popular across Eastern Europe, varying primarily by filling and sauce. You may remember, for instance, the balandeliai I made from Lithuania. Romanian sarmale aren’t all that different, although the pickled sauerkraut, bacon and dill makes it slightly more tangy and savory. This time I used...

Johanna

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My World Cup food bracket: How do the teams stack up in the kitchen?

World Cuisines

It’s the first day of the World Cup! That exclamation point is a bit disingenuous because in actuality I don’t care at all. Or at least I didn’t care until I saw this piece from the Washington Post on how to Eat your way through the World Cup with a recipe...

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A Taste of New Mexico

Like much of the state’s culture and history, New Mexican cuisine is a fascinating blend of Spanish, Pueblo, and Mexican influence. One thing is for sure, you won’t get far without being asked the quintessential question: “red or green?” This refers, of course, to chiles – the most ubiquitous staple of...

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Garam Masala Honey Roast Carrots

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Last week we finally bit the bullet and went to a financial planner. I was forthright about the fact that I’m in the non-profit world and probably won’t be making more money any time soon (read: ever) + we like to travel and buy clothes and toys… but I’d love...

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Yummy (and a few not so yummy) things I’ve eaten recently

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Heyyyyy y’all. This post is basically meant to serve as proof I still exist. Here I am guys! Your long lost pal! Honestly, we’re in week 7 of Ironman training, and most mornings by the time we’re done with our workouts I barely have time to eat breakfast and take...

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Cloning the Chocolate Sea Salt RXBar at Home

Burning off the Bacon

So, we’re training for another Ironman 70.3. We were offered $100 off entry another Ironman after our cancelled race, and what can I say – we have a hard time turning down free money. Flying with bikes was a nightmare, so we chose one we could drive to: Eagleman 70.3...

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Vegan “Crab” Cakes with Sriracha Cashew Aioli

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I’ve always found it ironic that two of the trendiest diets are polar opposites: paleo and vegan. How can two diametrically opposed food patterns have equally strong followings, both claiming to be the “best way” to eat? Well, now your mind will be even more blown with the emergence of...

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Russia: Pashka

Cooking Time: 30 minutes + at least 8 hours to chill

Asia
Europe

Russia

So, I was trying to decide what to make for Easter, and I started seeing all sorts of Facebook ads persuading me to make Paskha – a Russian Easter dessert typical across many Eastern Orthodox countries. It’s traditionally made during Holy Week using foods forbidden during Lent (dairy, eggs), and then brought to...

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Hungary: Chicken Paprikash

Cooking Time: 1 hour

Europe

Hungary

Some of my favorite gifts from abroad are those I can use in my kitchen. Cookbooks, herbs, spices – they allow me to experience a part of your trip by recreating the meals you enjoyed during your travels right at home. When a wonderful colleague brought me this Hungarian paprika...

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Kuwait: Machboos Laham

Cooking Time: 2 hours

Asia

Kuwait

I’ve often been asked how I decide which country I’m going to cook from next. It’s usually fairly arbitrary. An ingredient I’m looking to use, a craving, a whim. This week I wanted to get back on the journey. I was researching recipes and discovered that February 25th is the...

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All posts by Johanna

Romania: Sarmale with Mamaliga

Johanna

My World Cup food bracket: How do the teams stack up in the kitchen?

Johanna

A Taste of New Mexico

Johanna

Garam Masala Honey Roast Carrots

Johanna

Yummy (and a few not so yummy) things I’ve eaten recently

Johanna

Cloning the Chocolate Sea Salt RXBar at Home

Johanna

Vegan “Crab” Cakes with Sriracha Cashew Aioli

Johanna

Russia: Pashka

Johanna

Hungary: Chicken Paprikash

Johanna

Kuwait: Machboos Laham

Johanna