Carrot Cake Granola {Leftovers Club}
If you’ve been wondering why I never shared the recipe for the delicious carrot cake granola I served as the...
https://www.notesfromamessykitchen.com
Syria: Ma’amoul
Ma’amoul are semolina shortbread cookies popular across the Middle East. They are filled with either dates or nuts – commonly...
An Unbelievable 10 Years in Washington D.C.
It’s damn near impossible for me to believe that today marks my 10 year anniversary in Washington D.C. On the...
This is What’s Up Doc: Vegan Carrot Soup with Toasted Chickpeas and Tahini Crema
I am definitely a sucker for soup with fancy condiments. In fact, writing this post just reminded me that it’s...
Sri Lanka: Thakkali Curry
A lot of folks have asked me how I’ve been going about picking the order of the countries I visit on this little journey, and for the most part I...
Canada: Tourtière
You can imagine how excited I was when our Diversity & Inclusion Committee circulated an invitation for a potluck to learn more about the culture and traditions of our coworkers. You...
Samoa: Palusami
Today we may be setting a record for the recipe with the fewest ingredients, as this dish is made with just three: leafy greens, coconut milk and corned beef. ...
A Recap of Month Three of the Global Cuisine Project
The pace of my travel has slowed down a bit this month, with only nine stops. I’m officially behind! But I continue to love this journey, which is the important...
Thailand: Yam Neua Yang
After a weekend of heavy eating and drinking, I was craving something light on Monday night. So logically, I chose steak. While this may sound facetious, this dish is actually very...
Japan: Okonomiyaki
I have to tell you, this is one of our favorite recipes on our culinary journey so far. In fact, this is the only dish to date we’ve made twice...
Slovenia: Prekmurska Gibanica {Bakeolution}
Funny story. Friday afternoon, my friend Sarah chatted me to remind me to bake for Bakeolution. I would bake, I told her, but I was going to make something easy....
Ireland: Irish Soda Bread
Having recently returned from Ireland, you can imagine I had plenty of ideas as to what I could make. But you might also be surprised by what I chose! My favorite...
Andorra: Escudella
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...
Moldova: Vertuta
There are many versions of this dish, both sweet and savory. This one is filled with feta, or more traditionally a salted syr. To make this pastry, you work the...
South Africa: Bobotie
I have numerous tales to tell of this dish, mostly of the Messy Kitchen mishaps variety. I’m very fortunate to have a partner on this journey who is willing to...
Democratic Republic of Congo: Ndizi Wa Nazi
I’m a little anxious about what the title of this post might draw to my blog, but in Swahili “zdizi wa nazi” means quite literally “banana with coconut.” Popular in African and...