A special thank you to Lindsay for sponsoring this post! Few things smell better than the sweet aroma of yeast bread baking in the oven. Add to that the fragrance of rosemary and it's pretty much the closest thing to heaven. Focaccia. Rustic and romantic, this … Continue reading →
Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad)
I love potato salad. All kinds. But my all-time favorite is Schwäbischer Kartoffelsalat from the Southern Germany region of Swabia where I grew up (Stuttgart). I'm also the ultimate critic when it comes to potato salads. I've probably eaten this potato salad a couple of … Continue reading →
Traditional German Senfbraten (Pork Roast with Mustard Gravy)
Another quintessential German dish, Senfbraten is a traditional and popular pork roast served throughout Germany. A deliciously rich gravy flavored with mustard, this authentic dish comes with a satisfaction guarantee. … Continue reading →
Moroccan Chicken with Preserved Lemon and Olives (Djej Makalli)
One of the most renowned and popular dishes in Morocco, Djej Makalli combines two staple ingredients of Moroccan cuisine: Preserved lemons and olives. The chicken is marinated in flavorful spices then slow-simmered in a sauce that will make your taste buds sing. … Continue reading →
Traditional Hungarian Goulash (Gulyás)
Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from … Continue reading →
Traditional German Schnitzel (Schweineschnitzel)
Okay, everyone, here it is! Drumroll... How to make perfect Schnitzel! … Continue reading →
New Orleans Jambalaya
I won't be going down to New Orleans next month for Mardi Gras and chances are most of you won't be either. But that doesn't have to stop us from enjoying some great Creole food. Enter Jambalaya, a quintessential New Orleans classic. … Continue reading →
Hachee (Dutch Beef & Onion Stew)
Hachee is a traditional beef and onion stew found in virtually every Dutch home. It's a delicious comfort dish to enjoy during the cold winter months. The long, slow cooking time produce super tender meat and a rich sauce with wonderful depth of flavor. Here is an … Continue reading →
Braciole di Manzo (Italian Beef Rolls in Tomato Sauce)
Thank you to Honest Cooking and Parma Ham for sponsoring this post! I've brought you something extra special today! A delicious, traditional dish from Italy with a combination of flavors that will make your taste buds sing! Proscuitto is wonderfully versatile in … Continue reading →
Perfect Indian Naan Bread
A traditional flatbread that commonly accompanies Indian dishes, this recipe yields deliciously soft, moist, and tender Naan Bread. … Continue reading →
Saag Gosht (Punjabi Beef and Spinach Curry)
This delicious curry from the northwest region of India can be made with beef or lamb. The rich, complex flavor profile of this Saag Gosht portrays the very best of Indian cuisine. You're going to love it! … Continue reading →
Zwiebelkuchen (German Onion Pie)
Autumn in Germany means a great many things to me, among them the brilliance of leaves changing color, harvested grapes from scenic hillsides, and Zwiebelkuchen, one of my favorite baked goods. This directly translates to "onion cake" but it's actually a delicious savory … Continue reading →
Pollo a la Brasa (Peruvian Roasted Chicken)
Did you know that Peruvian cuisine was listed among the top 3 of the nation's hottest foods this year? And did you know that Pollo a la Brasa was ranked #1 as the most popular dish in Peru? There is even a designated national day for it in July! Yes, Peruvians love their … Continue reading →
Peruvian Aji Verde Sauce
A traditional Peruvian sauce, Aji Verde Sauce is a bright green chili sauce that comes standard in any Peruvian restaurant. Serve it alongside your favorite meats, use it in salads, or as a dip for bread. It's delicious! … Continue reading →
Doro Wat (Spicy Ethiopian Chicken Stew)
There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes - it's fabulous! … Continue reading →
Pakistani Chickpea & Pistachio Fudge (Besan Ki Barfi)
Besan Ki what?? The name, yes the name. And it's precisely the name that drew my attention to it in the first place and intrigued me enough to give this traditional Pakistani treat a try. If you had come across a sweet called "barfi", wouldn't you have wanted to try it … Continue reading →
Toad in the Hole (British Sausage & Yorkshire Pudding Bake with Onion Gravy) + some wacky family history
Toad in the Hole. A traditional British classic. Fun to make and neat to look at, it's like sausages encased in a giant popover and drenched in onion gravy. How can you go wrong with comfort food like this? This is a "Make a Request" fulfillment for Tamra Oborn. Thank … Continue reading →
German Picnic Salad
Thank you to Honest Cooking and Castello for sponsoring this post! Though I do try to exercise self-control, I'm a bit of a cheese addict. Growing up in Europe with regular access to the world's best cheeses rendered me into something of a cheese snob. I can't help it. … Continue reading →
Baharat (Middle Eastern Spice Blend)
Baharat, Arabic for “spice”, is a special an all-purpose spice blend widely used in Middle Eastern cuisine. Just a pinch of it adds depth and flavor to sauces, soups, grains, vegetables, stews and meat. Middle Eastern food is phenomenal. Those of you who have taken the … Continue reading →
Restaurant-Style Chinese Hot and Sour Soup
Good restaurant Chinese hot and sour soup has a very distinct flavor that can be challenging to replicate. And not all restaurant hot and sour soups are created equal. Not by a long shot. Though you may not be able to pinpoint the difference, you can tell when shortcuts … Continue reading →
New Orleans Grillades and Grits
Well, shut my mouth! Is that New Orleans Grillades and Grits? Darn tootin' it is! Now ain't that the berries! Doesn't this look tasty? You wouldn't normally think of this as a breakfast food though, would you? Grillades (pronounced GREE-ahds) and Grits is a Southern … Continue reading →
Sincronizadas (Mexican Ham and Cheese Melts)
With Cinco de Mayo approaching, I wanted to share a few more authentic Mexican recipes with you. Authentic? That's right. Sincronizadas. You'd think these were Americanized/Tex-Mex creations, but in fact they are authentically Mexican. Originally from Chiapas, a beautiful … Continue reading →
Hungarian Chicken Goulash
Whether you live in what is currently a cool and rainy place like Washington, an area that is just beginning to thaw out from a mini ice age, or some warm and sunny region, this Hungarian Chicken Goulash is something you will all enjoy regardless of your current climate … Continue reading →
Best Homemade Gyros with Tzatziki Sauce
Last week I posted my recipes for Greek Tzatziki Sauce and Greek Seasoning Blend. Now it's time to combine those two recipes to make a third one! One that you're going to fall in l.o.v.e. with! Growing up in Germany, there were Gyros and Döner Kebab shops and stands … Continue reading →
Geschnetzeltes (Creamy German Hunter’s Sauce)
Geschnetzeltes (prounounced geh-shnet-sel-tess), German for "sliced meat", is a sauce with pork or veal, mushrooms and cream that is popular throughout Germany and Switzerland, some versions named Züricher Geschnetzeltes. Traditionally served with Spätzle, egg noodles, or … Continue reading →
Chicken Machboos (Bahraini Spiced Chicken and Rice)
Chicken Machboos, or Machboos ala Dajaj ("spiced chicken and rice"), is the national dish of Bahrain, a small island country in the Persian Gulf neighbored by Saudi Arabia and Iran. Machboos is similar to Biryani (from the Indian subcontinent) and Kabsa (from Saudi Arabia), … Continue reading →
Panch Phoron (Indian Five Spice Blend)
Panch Phoron (also called panch phoran or paanch phoron) literally means "five spices." It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole … Continue reading →
Pajeon (Korean Scallion Pancakes)
Pajeon are savory Korean pancakes and green onions are a dominant ingredient. Pa literally translates to "green onion." Pajeon can be made with other ingredients as well. For example, you can add shrimp, beef, pork, tofu, seaweed, or whatever you like to the pancake … Continue reading →
Easy Homemade Mexican Chorizo
SALIVARY GLANDS AND LYMPH NODES. That's what you'll find in the list of ingredients of a lot of store-bought chorizo. I bought some a while back, cooked with it, and it wasn't until after we had eaten it that I saw the foreboding list of ingredients. Yes, I felt a little … Continue reading →
Homemade German Spätzle (and a brief intro to Baden-Württemberg)
One of the most beloved foods in Germany that tourists go home talking about is Spätzle, the famous German egg noodles from the Baden-Württemberg region of southwest Germany. … Continue reading →
Domoda (Gambian Peanut Stew)
Domoda is the national dish of Gambia. It is a delicious "groundnut stew" (peanuts) consisting of whatever vegetable happens to be available, typically pumpkin or sweet potatoes, and a saucy base. Whether vegetarian or including meat, the base is pretty consistent: A rich … Continue reading →
Chicken Cacciatore with Polenta
An authentic, classic Italian dish. Cacciatore is Italian for “hunter,” referring to a dish that is prepared “hunter-style.” Though many variations of Cacciatore exist, hunter-style always calls for tomatoes, onions and herbs, and sometimes bell peppers and wine. … Continue reading →
Thai Peanut Tofu or Chicken Noodles
What do you do when you have a tub of tofu nearing expiration and a stalk of lemongrass screaming to be used? Well, I'll tell you what I did. I made a super quick, super easy, super tasty lunch - all in 10 minutes. (Not counting the baking time of the tofu). The … Continue reading →
Polenta Lasagna
Polenta Pasticciata con Ragu di Carne, a dish from the Campania region of southern Italy. This is a polenta casserole with a typical Italian ragu di carne. Polenta is made of coarse yellow cornmeal slowly cooked in water or stock until the desired consistency is met. While … Continue reading →
Moroccan Chicken, Apricot and Almond Tagine
Moroccan cuisine is considered to be one of the most diversified cuisines in the world. This is because for centuries Morocco has been very interactive with other nations and has embraced and integrated many different cultural influences, not only in its foods but its art, … Continue reading →
Chinese Orange Chicken
Tender, chewy, crispy, citrusy, sweet, tangy and spicy all in one. Chinese Orange Chicken, a dish of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored, caramelized chili sauce, is a highly popular Chinese fast food dish of Hunan origin. This … Continue reading →
Pizza Margherita
Pizza. Fresh. Crispy. Chewy. Cheesy. Make pizza like a pro in your own kitchen. You don't need a lot of ingredients, just some basics like flour, yeast, cheese, basil and tomatoes. Experience why this vegetarian pizza is a beloved classic even among the most avid … Continue reading →
Spaghetti With Chicken Bolognese
For a healthier and leaner alternative to red meat but still made in authentic Italian fashion, try this Chicken Bolognese. Slow simmered with vegetables, herbs and white wine and finished with fresh basil and heavy cream, this sauce is full of flavor and is sure to become … Continue reading →
Coq Au Vin
Another feast for the palate, prepare to have your taste buds enthralled by this famous French dish, a braise of chicken cooked with wine, bacon, mushrooms and onions. Various legends exist as to the origin of Coq Au Vin, some of which trace it back to Julius Caesar's … Continue reading →
Tom Kha Gai
Tom Kha Gai is a highly popular Thai soup known for its intense and aromatic flavors and its rich and creamy coconut-infused broth. Tom Kha Gai translates as "boiled galangal chicken." Galangal looks similar to ginger and is related to it, but has a more peppery and … Continue reading →
