World Cuisines

Nauru: Coconut Crusted Fish

Cooking Time: 30

Nauru

Confession: before last week, I wouldn’t have been able to tell you that Nauru was a country. But it is! A tiny island nation in Micronesia, northeast of Australia. I was even more surprised to learn that Nauru is the smallest country in the world, but also the fattest nation on Earth! The...

Johanna

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The Philippines: Chicken Adobo

Cooking Time: 45 minutes

The Philippines

The Philippines is a large archipelago with more than 7,000 islands, each with its own regional flavors. Filipino cuisine represents a cultural crossroads, with Malay, Hindu, Arab, Chinese and Spaniard influence. One dish that is fairly ubiquitous in Filipino households is adobo, a cooking style that involves a marinade of vinegar, soy,...

Johanna

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Australia: Lamingtons

Cooking Time: 90 minutes

Australia

Welcome to the Outback! After giving New Zealand credit for the Pavlova, I figured I better smooth out diplomatic relations. Plus, after our little boy president had a tantrum and hung up on their Prime Minister, the least I can do is give a nod to a sweet treat that is...

Johanna

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Azerbaijan: Lamb Plov

Cooking Time: 90 minutes

Azerbaijan

According to my cookbook, this fruit and lamb plov is a happy occasion dish, often served at Azerbaikani weddings. It’s definitely a luxury dish, with tender boneless lamb and rice flavored with saffron. The photo in my book immediately caught my eye, and it only seemed appropriate to serve a...

Johanna

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Bulgaria: Traditional Round Loaf

Cooking Time: 45 minutes + time to rise

Bulgaria

One of my favorite parts of cooking a recipe from every country in the world is learning a little bit about their culture and tradition. So when my good friend Adi reached out to invite me and some other lady friends to share in a Bulgarian tradition to celebrate Baby...

Johanna

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Greece: Avgolemono

Cooking Time: 45 minutes

Greek

The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon juice (lemoni). It’s common across Mediterranean countries, thought to have been brought to Greece by the Sephardic Jews. Legend has it that in Greek kitchens, cooks make a kissing sound when adding the egg-lemon mixture...

Johanna

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Algeria: Makroud Tmar

Cooking Time: 90 minutes

Algeria

Makroud (sometimes makrout, maqroud, or maqrout) means diamond, describing the shape of this semolina pastry, common across North Africa and the Middle East. You’ll find the most varieties in Algeria, and this one filled with dates (tmar) and dipped in a honey/orange blossom mixture is one of the most traditional. Orange...

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India: Pav Bhaji

Cooking Time: 45 minutes

India

A popular street food in Mumbai, pav bhaji is a spicy vegetable curry (bhaji) served atop a well buttered bread roll (pav). The dish originated in the 1850’s as a fast lunchtime dish for textile mill workers and is now served from street carts and in fine dining restaurants alike. I thought...

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Mexico: Pozole

Cooking Time: 75 minutes

Mexico

Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture. You’ve probably had hominy...

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A Recap of My First Month Eating My Way Around the World

World Cuisines

I have to admit, when I set out on this adventure, I didn’t really think it would be possible to cook a recipe from every country in the world in twelve months. I was also worried I’d burn out. I’m excited to report that one month into my journey, I’m on par...

Johanna

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2017 195 Country Project