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...
Nigeria: Jollof Rice with Chicken
What do you know, another celebration dish! I seem to be drawn to them. A steaming pot of jollof rice is the mainstay at birthday parties, naming ceremonies, weddings, funerals...
Mexico: Pozole
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...
A Recap of My First Month Eating My Way Around the World
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...
Egypt: Om Ali
Om Ali (“mother of Ali”) is a traditional Egyptian take on bread pudding, made from phyllo (filo, fillo), dough layered with nuts, raisins and butter… lots of butter! Legend has...
Trinidad & Tobago: Callaloo Soup
Callaloo is a spinach-like leafy green common in the Caribbean. You can find it canned in some specialty stores, or on Amazon. You don’t even need a salad with this soup because...
Tunisia: Shakshuka
Shakshuka is a popular breakfast food in Israel. It’s often thought of as a Middle Eastern dish, but it actually originates in the North African country of Tunisia. It’s common that...
Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts
Grape leaves are ubiquitous on mezze platters across the Middle East, and there origin is widely debated. In Turkey, they’re called dolmas, which simply means “stuffed.” These ones are filled with...
Myanmar: Mohinga
Mohinga is the national dish of Myanmar (formerly Burma), and apparently was traditionally most commonly eaten as a breakfast food. Burmese cuisine is not as well known as that of some...
Laos: Laab / Larb
Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos. It’s also common in Northeast Thailand. All sorts of meats...
Armenia: Kyufta Soup
Kyufta refers to the meatballs, not the soup. Known also as kofta, kibbeh or kololak – depending on the origin – these meatballs typically are mixed with rice or another...
Paraguay: Sopa Paraguaya
Despite the name, this recipe is not a soup but rather a cornbread. It’s flavored with onions and two types of cheese. The whipped egg whites give it an airy consistency that...
Colombia: Ajiaco
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...