Plan a “Kuku” picnic with tips & recipes from the Persian holiday Nowruz

Newroz celebration in Istanbul. Photo by Bertil Videt.

The first picnic of the year is a thing of beauty: tender daffodils and hyacinths poking through last season's dusty, yellowed grass. Herbs getting bushy and fragrant. The air is cool, but the sun is warm. If you're looking for an excuse to get outside and celebrate, you're in luck: the Persian New Year, known as Nowruz, is the time to do it. But before you scope out a sunny patch of grass, there are a few things you should know. Why Nowruz? Sure, you could just plunk down a blanket and … [Read more...]

Make Saint Patrick’s Day even better: pour a mug of Guinness…cake!

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Your friends are about to come over for your annual Saint Patty's Day bash. They're expecting the corned beef and cabbage, the glittery green shamrocks on walls and hats alike. They're even expecting frosty mugs of beer. But they might not be expecting a cake they can "drink." We've been down this road before: ultra moist Guinness Chocolate Cake with Bailey's Buttercream. But this year I gave the recipe a festive spin by serving it in a frosty beer mug. Not to worry -- this isn't about … [Read more...]

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: Mealie Bread with Blackened Chilies

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If you ask my husband, there's always room for cornbread. And he'll eat twice as much cornbread if green chilies dot through the crumb. But what would he think if the cornbread came from half a world away? If it came from Zambia? As a former "Mr Picky" he says: Mealie Bread is a good way to bridge the gap for picky eaters to try something from another culture." The cornbread in Zambia is much like the cornbread in the USA - except it is made with fresh corn kernels instead of cornmeal. This … [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: Almond Stuffed Date Balls

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When I made the amazing Pistachio Date Balls for Iraq, I thought I'd seen the easiest recipe in the world.  It only uses two ingredients (third if you feel like getting extra fancy), and there's no cooking. Well, today's date balls are even easier: they don't require a food processor. Boom! Even as simple as they are, the flavor is amazing - as though from a much more complex recipe. There's a sweetness from the dates that transports me straight to Yemen... I mean, forget it. Let's … [Read more...]

Recipe: Cousin Alfred’s Meat Sauce

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When I ask my mother how I'm related to Cousin Alfred, the answer usually goes: "Well..." and then there's a  contemplative silence. I can see her running through all our different relations, high up on the family tree, doing mental gymnastics to connect one branch to another. Eventually, she comes out with "I think he's my mothers, mother's cousin's"... and then, either she trails off, or my attention span wanes because, really, all that matters is that he is family, one way or … [Read more...]

Recipe: The Pope’s Fettuccine | Fettuccine alla papalina

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Before I knew about Papalina-style noodles, I thought Carbonara was the bees knees. But it turns out that Papalina is the richer version of carbonara. It uses cream, Parmesan, and prosciutto instead of the pancetta or guanciale (pig jowl) from in carbonara. One peppery bite in, and mac and cheese is a bland, happily forgotten memory. Let me be clear. My translation of the Italian is not entirely accurate. Papalina means skullcap, not pope. But I dubbed this recipe the Pope's … [Read more...]