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Ingredient: garlic

Poland: Bialy Barszcz

I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday!  Bialy Barszcz is a Polish white borscht made with potato, leeks and sour cream and garnished with egg, kielbasa and dill.  This is a very traditional...

Johanna

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Yemen: Hilbeh & Malawah

Welcome to Yemen, where I’m giving you two recipes for the price of one!  This is only appropriate, as generous offering of food to guests is one of the customs in Yemeni culture.  Just be advised that a guest not accepting the offering is considered an insult.  Refusing my offer...

Johanna

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Canada: Tourtière

Cooking Time: 4 hours 30 minutes
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 know how some people are visual learners, while others learn by reading or doing?  Food is my learning style. As...

Johanna

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Thailand: Yam Neua Yang

Cooking Time: 30 minutes + 30 to marinate
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 light and summery – especially when compared to pad thai!  Served cold, this would be a great dish for a...

Johanna

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India: Pav Bhaji

Cooking Time: 45 minutes
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 lunchtime dish for textile mill workers and is now served from street carts and in fine dining restaurants alike.  I thought...

Johanna

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Nigeria: Jollof Rice with Chicken

Cooking Time: Rice: 45 minutes Chicken: 1 hour
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 and pretty much any family get together across West Africa.  But while it’s the source of much joy, it’s also...

Johanna

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Mexico: Pozole

Cooking Time: 75 minutes
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 from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture.  You’ve probably had hominy...

Johanna

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