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...
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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...
Fiji: Kokoda
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...
A Recap of Month Two of My Culinary Journey
Month two of our trip around the world is in the books. Speaking of books, thank goodness for the public library! Seriously, I have stacks of cookbooks building in various...
The Netherlands: Pannenkoeken Met Appelstroop
Going Dutch today with Pannenkoeken met appelstroop! A favorite among kiddos in the Netherlands, pannenkoeken are commonly served at birthday parties and other special events. While pancakes in America are largely...
Nauru: Coconut Crusted Fish
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...
The Philippines: Chicken Adobo
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...
Australia: Lamingtons
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...
New Zealand: Pavlova
On Friday, geologists announced the discovery of a viable contender for an 8th continent: Zealandia. The landmass is almost entirely submerged by water, except for its highest mountains: New Zealand....
Azerbaijan: Lamb Plov
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...
Bulgaria: Traditional Round Loaf
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...
Greece: Avgolemono
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...
Algeria: Makroud Tmar
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...
India: Pav Bhaji
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...