Recipe: Martin Fierro

uruguay.food.recipe.img_1819

Recipes usually evolve over a long period of time, but today we explore a recipe that one man changed forever. In the late 19th century, José Hernández wrote stories about gauchos, freedom, and love from his home, in Argentina. Gauchos are like the equivalent of the American cowboy: men who's spirits are forever roaming. His most famous character was Martin Fierro (so famous, in fact, that when the author, Hernández, died, the people announced that Martin Fierro had died, … [Read more...]

Recipe: Uruguayan Hot Dog | Pancho

uruguay.food.recipe.img_1898

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...]

Recipe: Cream & Current Scones

united.kingdom.food.recipe.img_1417

The first time I had a scone - a real British scone - I almost lost my mind. The small disc had a tender crumb and tasted of lightly sweetened cream. A speckling of currants brightened the flavor, giving it just a hint of color, too. The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that  real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there's less water, … [Read more...]

Recipe: Ukranian Pasta Bake | Baked Lokshyna

ukraine.food.recipe.img_1092

Wouldn't it be amazing if bacon could cure every ailment. In the Ukraine, I bet it does. Broken heart? Bacon. Spilled beet juice on your favorite sundress? Bacon. Thursday afternoon existential crisis? Bacon. I'm thinking it's worth a try. That's where this pasta bake comes in. "Lokshyna" are Ukrainian noodles, and today we've dressed them up with plenty of sizzling bacon, creamy cottage cheese, and a couple of cracked eggs to bind the casserole together. The finishing touch … [Read more...]

Recipe: Peanut Brittle with Coconut & Cardamom | Kashata

uganda.food.recipe.img_0810

On the simmering streets of Uganda, you can walk up to a street vendor and satisfy your sweet tooth with a big bite of Kashata. Loosely speaking, Kashata is East African brittle.  It's most popular in Uganda and Tanzania. It's hard, sweet, and all kinds of delicious. I've seen Kashata shaped as cubes, balls, and diamonds. Some are flat, some are thick. Just like people, the shape doesn't matter; it's all about what's on the inside. The most glorious Kashata are a blend of peanuts, … [Read more...]

Recipe: Watermelon Jam

turkmenistan.food.recipe.img_0573

Imagine living in a place that has a National Holiday called "Melon Day."  You could be surrounded by more than 400 kinds of melon, including some 50 varieties of watermelon.* The cool, sweet flesh would fill your belly and spirit. Eating it would definitely make you smile. And spreading it on bread? Even better. If any of this appeals to you, you might want to consider moving to Turkmenistan. These lovely people have celebrated Melon Day since 1994, and they don't … [Read more...]

Recipe: Turkish tabbouleh | Kisir

tunisia.food.recipe.img_0313

What happens when you eat a lot of international food, but still get in a rut? Is it like when you live by the sea but get tired of looking at the lapping waves (is that even possible?). It's so easy (and delicious), to return to old favorites like stuffed grape leaves, hummus and tabbouleh, but sometimes a little shakedown is in order. We're big tabbouleh eaters in this house, so when I found out there's a Turkish version of this popular bulgur salad, you can bet I jumped on … [Read more...]

Recipe: Tunisian Grilled Salad with Tuna | Salata Mishwiyya

tunisia.food.recipe.img_0229

Usually, the food we grill stays whole. We put it on a bun, or we eat it with our hands. But today's Tunisian Grilled Salad takes a different approach. The charred vegetables - peppers, onion, tomatoes - are pulsed together into a chunky mixture, then served with flaked tuna, and hard boiled egg. This salad has body. Much of the intensity comes off the grill,  from the raw garlic, hot chili peppers, and the caraway seeds, all of which can be tempered to taste. Please, please, … [Read more...]