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Ingredient: olive oil

Ingredient: olive oil

Colombia: Ajiaco

Cooking Time: 1 hour

South America

Colombian

Even though our Colombia trip was in the “foodie era”, I don’t have really vivid memories of what we ate. I remember some of the best meals being those that Blanca prepared during our trek through the jungle, but I’m sure my hunger from a long day of hiking had...

Johanna

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Georgia: Khachapuri

Cooking Time: 90 minutes, including time for dough to rise

Asia
Europe

Georgian

Georgian khachapuri has been on my to-do list for some time now, which is kind of ironic because I’d never actually had it before. I think I first saw Compass Rose‘s khachapuri on a D.C. food blog. It’s gotten much accolades – they apparently served 10,000 of them during their...

Johanna

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Lebanon: Fattoush

Cooking Time: 30

Asia

Lebanese

After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad. Flipping through the Jerusalem cookbook, this recipe caught my eye. Described as a “local affliction” this sort of salad is said to be served alongside every meal. I did a bit of research and found...

Johanna

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Ecuador: Majado de Verde

Cooking Time: 45

Ecuadorian

My life can be divided into to two eras: the foodie days and the pre-foodie days. My trip to Ecuador was in the pre-foodie days. While I have wonderful memories of both Quito and our time in the Amazon, I remember very little about what we ate. Sounds like a great...

Johanna

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Guatemala: Pepián de Pollo

Cooking Time: 45 minutes

Guatamala

Pepián is said to be the national dish of Guatemala. While many foods can vary between the coastal and mountainous regions of the country, pepián knows no boundaries. You will find this dish on menus across the country, from street-side stalls to to high-end restaurants. Pepián is one of the oldest...

Johanna

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