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Ingredient: radish

Indonesia: Gado Gado

Cooking Time: 30 minutes
When I first started this journey, I figured my Indonesian dish would be a homage to Bali where we spent our honeymoon. I’ve long intended to recreate the dishes we made in our cooking class using the cook book they sent us home with as a souvenir. I’ve also always...

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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Lebanon: Fattoush

Cooking Time: 30
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 “local affliction” this sort of salad is said to be served alongside every meal.  I did a bit of research and found...

Johanna

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