Recipe: Tandoori marinade for fish or chicken

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"It smells good in here." That's what Keith said as he wandered by. I was leaning in, photographing spoonfuls of spices that I'd later mix with yogurt for beautiful tandoori marinade. There was sweet, grassy coriander and bright lemon juice. Tangy yogurt and earthy garam masala. The ingredients slid together into intoxicating deliciousness - not without a bit of sass thanks to the fresh ginger and spicy garlic. Tandoori is enjoyed from Pakistan to India ... even, as we learned this week, as … [Read more...]

Recipe: Burmese Coconut Chicken Noodle Soup (ohn-no-khao-swe)

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Oh, yes. Even on the hottest day in steamy, tropical Myanmar, you'll find gaping bowls heaped with noodles, chicken, and silky coconut curry. It doesn't matter if you're sick. It doesn't matter if your skin is tacky with salty sweat.  "Ohn no khao swe" is what's for dinner. . You can call it Coconut Chicken Noodle Soup, if you'd like. To a local, this curry topped with egg and a garden of garnishes is breakfast, lunch, or dinner. It's as easy to find in rambling shacks as it is in roadside … [Read more...]

Recipe: Chicken Mozambique with Coconut Piri Piri

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Have you ever had one of those days where no amount of air conditioning cools you down? Where summer heat clings to your skin like extra, unwanted insulation? Where you don't even want to hold hands, for fear that one extra degree of heat from another human might make you cry? Yesterday was one of those days. It. was. hot. Sometimes washing my face solves the problem. Sometimes I have to soak my feet in cold water. Other times only the cold brine of the ocean will do (unfortunately … [Read more...]

Recipe: Micronesian Ginger & Lime Marinade

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In college I went by MacGyver. It had nothing to do with my ability to save lives (with little more than a shoestring and a balloon), and everything to do with feeding my four hungry roommates in the face of the greatest of obstacles (an empty refrigerator). I once made them lasagna without pasta or sauce. True story. Which brings me to this Micronesian marinade. There are four fantastic reasons to make it: 1. There is really no need to measure the ingredients. I have it on a local's … [Read more...]

Recipe: 5 Step Mole Poblano

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I'll be honest. On the onset, learning how to make Mole Poblano sounded a lot like learning how to knit a wedding dress. Outrageously epic, but not entirely something I had the skills for. In case you've never heard of it, we're talking a Mexican recipe from Puebla that has a million, gazillion ingredients (ok, really just about two dozen), many cooking phases, and centuries of history behind it. Yikes. After staring at dozens of recipes, drinking several cups of tea, and more than a … [Read more...]

Recipe: Madagascar Chicken (Akoho sy Sakamalao)

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There are times when I need a little bit of sunshine. A smattering of happy. A bouquet of deliciousness. Today I found exactly what I was looking for in this Malagasy chicken. One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today's chicken dish, we see traces of mainland Africa, Asia and Polynesia. The coconut oil gives the chicken just a hint of Polynesian tradition, while the garlic, and ginger play into Asian flavors. Finally, … [Read more...]

Recipe: Machboos, or how I went to happy town.

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Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos. Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you … [Read more...]

Recipe: Jordanian Inspired Spiced & Grilled Chicken

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Serves 4 There was a time when I wasn't a very good cook, but I sure liked to try. Every night I rifled through my spice collection, eventually sprinkling a little of this and a little of that on top of whatever I was making. And when I say a little I mean a little. A speck. A drop. A dusting. My food never had much flavor because I was scared to overdo it. I've since learned (mostly thanks to my time at the Culinary Institute of America) that you need to be brave - bold - … [Read more...]