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Ingredient: bacon

Argentina: Locro

Cooking Time: 3 hours
I had many ideas for what I might make from Argentina. I considered empanadas, such a delicious classic with a wide variety of fillings to choose from. And thought about making alfajores, a traditional sandwich cookie filled with dulce de leche. But ultimately I landed on locro: A thick, hearty stew comprised...

Johanna

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Romania: Sarmale with Mamaliga

There are many varieties of cabbage rolls popular across Eastern Europe, varying primarily by filling and sauce. You may remember, for instance, the balandeliai I made from Lithuania. Romanian sarmale aren’t all that different, although the pickled sauerkraut, bacon and dill makes it slightly more tangy and savory. This time I used...

Johanna

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Ukraine: Varenyky

Cooking Time: 90 minutes
I’ll start this one with a little fun fact: I never went to my own high school prom, but I’ve been to prom in the Ukraine! The summer after I graduated from high school, I convinced my parents to let me spend two weeks in the Ukraine visiting my best...

Johanna

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Belgium: Rabbit Carbonnade

Cooking Time: 2 hours 20 minutes
How do you decide what to make for some of your closest friend’s last supper in D.C.?  I know I can’t compete with Rose’s – their favorite restaurant – and they’ve already visited 9 of the countries on this culinary journey (second only to Courtney and my mom).  Luckily, Holly...

Johanna

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Japan: Okonomiyaki

Cooking Time: 30 minutes
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 – “just to use the leftovers!” I justified.  It’s easy to make, and just so good!  This is a popular Japanese street...

Johanna

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