salt and pepper – Page 3 – Notes From a Messy Kitchen

Macedonia: Polneti Piperki

Cooking Time: 90 minutes

Europe

Macedonia

“Polneti Piperki” – or stuffed peppers – are very popular in Macedonia. There are many versions of this recipe, passed down from Baba or from friend to friend. We absolutely adored this dish, and both healthy and delicious it’s one found on this journey that I will most definitely make...

Johanna

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Sudan: Ful Medames

Africa

Sudan

Ful Medames (pronounced fool mu-dah-mahs, and sometimes simply called “ful”) is a delicious and very colorful fava bean dish, typically eaten for breakfast. However, fava beans – one of the oldest domesticated legumes – are full of protein and fiber, making this dish a filling option for any meal. In fact,...

Johanna

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Senegal: Thiéboudienne

Cooking Time: 2 hours

Africa

Senegal

Thiéboudienne (pronounced CHEH bu JEN) is the national dish of Senegal. The name of the dish is the French transcription of the Wolof words ceebu jën meaning “rice” (ceeb) and “fish” (jën). Wolof is a language of Senegal, but not the official language – that’s French. Senegal was a colony of France until 1960....

Johanna

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Czech Republic: Vepřo-knedlo-zelo

Cooking Time: 4 hours

Europe

Czech Republic

When we decided to do a pairing dinner for my beer club, I knew I was going to go international. However, it was my partner Alex’s desire to make a crisp, spicy pilsner that led me to the Czech Republic. Czech cuisine is a very hearty fare; think meat and potatoes....

Johanna

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Lithuania: Balandeliai

Europe

Lithuania

When I found out my Hungry Harvest box was going to include a head of cabbage, I immediately started searching international recipes for cabbage rolls. It turns out I didn’t have to look far. Nearly every country in Eastern Europe has its own take on the cabbage roll, with slight...

Johanna

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Poland: Bialy Barszcz

Europe

Poland

I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday! Bialy Barszcz is a Polish white borscht made with potato, leeks and sour cream and garnished with egg, kielbasa and dill. This is a very traditional...

Johanna

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Andorra: Escudella

Cooking Time: 90 minutes

Andorra

We have had a whirlwind of a week. Saturday I ran a 1/2 marathon in the freezing cold, celebrated Cooking Matters graduation with the fabulous group of folks I’ve been so lucky as to spend my last six Saturdays cooking with, went to Bastian’s christening party, met my fellow runners for...

Johanna

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Fiji: Kokoda

Cooking Time: 30

Australia

Fiji

Kokoda is a variety of ceviche, but instead of lime juice, distilled white vinegar is used to “cook” the fish. I use quotations because no heat is used so it’s not technically cooked; rather, the acid denatures the protein in the fish the same way heat will, making the texture...

Johanna

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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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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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Ingredient: salt and pepper