3 Quick Recipes for Zimbabwean Pumpkin & Squash

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Everywhere I go, I see the rust, orange, and gold of pumpkins and squashes. Some smile from my neighbors' front stoops. Some have been tagged for this year's Thanksgiving pie or pumpkin pancakes (Hello, Russia!). Even Pinterest looks like a digital pumpkin patch of late. All this for good reason. These beautiful gourds are autumn. They represent breathless hikes to pick out the biggest, the gnarliest, the cutest in the bunch. But for all that, I can only look at so many pumpkin recipes … [Read more...]

Recipe: Zambia’s Spiced Tilapia Stew

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  "Leading a race does not mean that you will win it." Zambian Proverb It's a chilly, wintery, blustery sort of day. Even the trees shudder, their leaves falling down in chatterings. Thankfully, Zambia makes quick work of dissipating the cold, with this Spiced Tilapia Stew.  Each bite pops with fresh lime juice, tomatoes, and Napa cabbage. A dusting of cumin, mustard seeds, fresh ginger and garlic give the broth depth. But it's the Thai Bird chilies that'll clear your sinuses. … [Read more...]

Recipe: Spiced Skillet Eggs | Yemeni Shakshouka

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Eggs. In the shell, they seems so... ordinary. But glowing, too, like they're full of potential. Like they're ready to become something more. When it comes to breakfast, Yemen knows how to dress them up - as Shakshouka. Shakshouka is a beloved skillet egg dish popular all over North Africa and the Middle East. We've made shakshouka before - the kind that is rather like a tomato sauce with poached eggs inside (and, by the way, yum!) - but Yemen makes shakshouka … [Read more...]

Recipe: DIY Spring Rolls | Bò nhúng dấm

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  Today, let me show you how Vietnamese food is like a dream. Delicate. Lingering. But, also, let me show you how their food is like a celebration. Bold. Unapologetic. Before I do, call your friends and family because today's recipe is a Vietnamese food party. The star? The DIY Spring Roll. Here's how it works: Every guest gets to pick and choose their fillings, from cucumber and sprouts, to vibrant mint, thai basil, and cilantro. The best part? Everyone gets to … [Read more...]

Recipe: Fresh Corncakes with Cheese | Cachapas

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"There's nothing hidden between heaven and earth." Venezuelan Proverb Nothing hidden indeed... except, perhaps the cheese inside a steaming, hot Cachapas. Brittle autumn days require an extra slathering of comfort. Ooey gooey cheese-filled corncakes, a.k.a. cachapas fit the bill nicely. Think of them as the South American version of pancakes. The cakes are made with just two ingredients: corn and masa harina, plus the requisite sprinkling of salt and pepper. There's a simplicity to … [Read more...]

Recipe: Sweet Potato Simboro

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It only takes five minutes of grating sweet potatoes to make me wax poetic on the brilliance of the food processor. Friends, I certainly don't have biceps of steel. Most days, I don't even see my biceps beneath the jiggle. Today's recipe for Simboro gave them a work out. I first learned about Simboro from a reader named Benjamin who spent some time in Vanuatu. This comforting side dish is made with a grated starch, like cassava, sweet potato, or yam, wrapped in "island cabbage," then … [Read more...]

Recipe: Harvest Stew | Dimlama

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If it were up to me, every gardener would know about Dimlama, the Uzbek one-pot answer to harvest-time (no canning required). While every Uzbek family makes it a little differently, potatoes, carrots, peppers, and tomatoes are standard fare, as is a hearty sprinkling of whole cumin seeds. The key to dimlama rests in the layering. First of all, lamb is browned, then onions are added in the mix. One they submit to browning, the remaining vegetables are layered (and, once they're added, you … [Read more...]

Recipe: Uruguayan Hot Dog | Pancho

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Yes, that's corn on a hot dog. Listen, friends: if  you're going to have a hot dog, you might as well have a Uruguayan one. Sure, it might just cost a buck or two, but... They're amazing. Dramatic. Game changers. If this seems like a lot of responsibility for a hot dog, that's because it is. The pancho's success is not so much about the meat, though it's true:  the "dog" is usually bigger and better than your average hot dog (it sticks out a good inch or two on either side of the … [Read more...]