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...
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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...
Georgia: Khachapuri
Georgian khachapuri has been on my to-do list for some time now, which is kind of ironic because I’d never actually had it before. I think I first saw Compass...
#ThanksObama
As President Obama leaves office, it truly seems like the end of an era – and for me the only one I’ve ever really known. It feels like a lifetime ago – but...
Lebanon: Fattoush
After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad. Flipping through the Jerusalem cookbook, this recipe caught my eye. Described as a...
Sierra Leone & Kenya: Groundnut Stew with Ugali
‘ Today I’m bringing you two recipes for the price of one! They go so well together I couldn’t bear to separate them. Both come from a beautiful cookbook written...
Ecuador: Majado de Verde
My life can be divided into to two eras: the foodie days and the pre-foodie days. My trip to Ecuador was in the pre-foodie days. While I have wonderful memories of...
Morocco: Tagine of Lamb with Dates and Almonds
Having been to Morocco and tried my hand before at making Pastilla (Moroccan pigeon pie), I decided to go with a Moroccan classic I’ve never maade before: tagine. While “tagine”...
Guatemala: Pepián de Pollo
Pepián is said to be the national dish of Guatemala. While many foods can vary between the coastal and mountainous regions of the country, pepián knows no boundaries. You will...
Vietnam: Pho Ga
Pho (pronounced “fuh”) is one of the best known Vietnamese dishes outside of Vietnam, and also one of the most commonly eaten dishes within. According to my cookbook, “bowls of...