Flemish Brussels Sprouts Recipe

Flemish Sauteed Brussels Sprouts | Spruitjes

The Holy Grail of Brussels sprouts is a perfectly sauteed specimen. Done poorly, they are stinky, squishy, and muddy in color. Generally, I don’t even bother – preferring instead to roast Brussels sprouts with a bit of olive oil and herbs. Straightforward. Foolproof. Delicious. Long ago I vowed never to disgrace my sprouts by cooking them any other way. But this time of year there’s not much room in the oven for roasted veggies – hefty turkeys, geese, and hams elbow out all semblances of health food. Little choice remains for Brussels sprout fanatics but to relegate our baby cabbages to the stove top. Seeking perfection overseas I began my search for the perfect sauteed Brussels sprout in the logical place – Belgium, whose capital city is the Brussels sprout’s namesake. While several countries enjoy Brussels sprouts (including Italy and the United Kingdom), I figured Belgium would have the largest assortment of recipes to choose from. I was wrong. For starters, of the five Flemish restaurants I looked up in Brussels, none of them had Brussels sprouts on …

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Recipe for Gingered Pineapple Sundae with Toasted Coconut Flakes

Gingered Pineapple Ice Cream Sundae with Toasted Coconut

Let’s travel to Sub-Saharan Africa, where the flavors of the tropics make an ordinary ice cream sundae outstanding. Start by harvesting real vanilla beans from Madagascar to make the ice cream. Then head to Nigeria to pluck a heavy, sweet pineapple and a knob of ginger root. Nigeria is the world’s 8th largest producer of pineapple and the 4th largest producer of ginger.* Chunk up the golden fruit, then cook it with brown sugar and a whisper of the freshly grated ginger. Ten minutes on a flame will release the pineapple juices into the brown sugar, making a sticky, caramel-like sauce. Look how tall my little girl is getting… Sometime this fall she stopped using the step stool. I always knew bringing the world into our kitchen was good nourishment, but she grew an inch over the summer. <sigh> When you’re done bemoaning how fast life flies, assemble your ice cream sundae. First: Drop two fat scoops of vanilla ice cream into a shallow bowl. Second: Spoon on the hot pineapple and sauce. Work quickly to sprinkle with lightly toasted …

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Australian Vegemite Breadsticks Recipe

Aussie Twisted Vegemite Breadsticks

Homemade breadsticks are such a grown-up move. Only the most organized adult takes the time to add homemade breadsticks to an already jam-packed dinner party menu.  More importantly, only an adult can resist eating all the breadsticks. Aussie breadsticks do not apologize for their allure. These brash wands of dough smirk from their buttery throne – glistening with parmesan and Vegemite – daring you to show restraint before the main course arrives. Once you succumb? You’ll be too full for prime rib, too sleepy for Pavlova. Forget about fitting into anything but elastic. Unless, of course, you’re one of those adults who can take one trim nibble, lay down the breadstick and casually carry on a conversation for 20 minutes without the Medial Forebrain Bundle (that’s the pleasure seeking part of the brain for those who don’t watch Grey’s Anatomy) going into full on panic mode. I’ve always envied people with such restraint. Those are the real grown-ups. I’m 36 years old and still waiting. My husband and daughter? They don’t stand a chance.   What is an Aussie breadstick? Aussie …

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Ugandan Rolex Recipe

Ugandan Rolex | Breakfast Wrap

Uganda’s “Rolex” is breakfast luxury that can be purchased on any street corner. Whipped egg is the gold setting. Precious studs of tomato and purple onion glitter across the surface like garnet and amethyst, while fine strands of cabbage sparkle like peridot. The completed jewel is nestled safely in a soft chapati wrap. Ridiculous? Maybe. But shouldn’t every day food be as precious as a “real” Rolex? What is a Ugandan Rolex? Rolex is classic Ugandan street food. The similarity to the luxury watch brand is happenstance: Once upon a time the vendors who made this treat called out “Rolled Eggs” – nothing more. The basic idea is eggs cooked with cabbage, onion, tomato, and sometimes peppers, which is then wrapped in chapati. But, as the words careened off their tongue, “Rolled Eggs” sounded more like “Rolex” to visitors. Gradually the (quite fun) misinterpretation stuck. How do you make a Rolex? To prepare a Rolex in the true Ugandan spirit, a few steps must be followed. First, make your way to Uganda… … and find a welcoming village …

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Raspberry Hibiscus Paletas Recipe

Raspberry Hibiscus Paletas

What if summer’s best moments could be frozen in time? Picking berries… Running barefoot through tall grass… Dancing in sun and water alike… The smallest nibble of Paletas delivers a slush of ripe berries, sunshine, and laughter – about as close as I’ve ever gotten to capturing the glitter of the season… a frozen treat straight from Latin America and as precious as these Mexican garnets…   … but with much more color. Seriously. These are lovelier than any gemstone… The story behind these paletas is a simple one: I was looking for something my daughter could share with her classmates for her birthday celebration. Keith and I wanted to bring something nutritious and festive. She wanted something sweet and summery (she’s a July 4th baby after all). Meanwhile, some of her classmates are lactose intolerant and gluten-free. The happy solution came in the form of raspberry hibiscus paletas… a Latin-American recipe adapted from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas. You don’t need much. Freshly brewed hibiscus tea. A mound of crimson …

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Malaysian Herbed Rice Salad | Nasi Ulam

Do packaged herbs ever go on strike at the back of your fridge? Now, thanks to Malaysian Herbed Rice Salad, bundles of herbs can finally go to work in a dish that everyone will love. When herbs go on strike I wonder how many partially used packages of fresh herbs lay wilting at the back of fridges across America. I’ve certainly been there. Even though I “store” my herbs in the garden, disgruntled leaves occasionally congregate behind the eggs and mustard (the few remaining upright stems looking like picket signs). The problem? Outside of a putting basil in pesto or parsley in tabbouleh, it’s hard to use most fresh herbs up. To give our herbs a chance, we need to rethink how we use them. A pinch here or there doesn’t really do the trick when it comes to adding flavor or using them up. Standing them in a jar of fresh water helps tremendously (sometimes adding a couple of weeks of life to them). Another idea is to find a recipe that makes good use of …

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Victoria Sponge Cake Recipe inspired by Mary Poppins

British Victoria Sponge Cake

Imagine a cake good enough to eat upside down. This Victoria Sponge Cake is 100% inspired by Mary Poppins – that lovable British nanny at the heart of  countless quirky adventures – and, yes, it’s that good. The recipe is mentioned in Mary Poppins: 80th Anniversary Collection, which I gave my daughter for Valentine’s Day. A note on these books: P.L. Travers’s collection goes well beyond the parameters of the Disney movie – the floating tea party scene at the heart of the film can be found on page 42, barely cracking the spine of this 1024 page classic. Every night at bedtime we settle into a new chapter, following the 5 Banks children on another adventure. They paint the sky, eat gingerbread stars, hang out with the constellations at a circus in space, and travel the world with a compass – and all that within the first few hundred pages. Mary Poppins not only never explains their adventures once they’re over, she insists she has no idea what the children are talking about. More than buttoned up, Mary Poppins is flat out strict, yet the children always have fun when she’s …

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O’Hara’s Irish Red Velvet Cake with Bailey’s Buttercream

Think you need to eat green this Saint Patrick’s Day? Think again. Come Saint Patrick’s Day, few desserts can stand up to the mighty Guinness Chocolate Cake – until now.  Irish Red Velvet Cake is as cheery as a wee leprechaun’s cheeks and as fiery as his beard. The crimson batter contains a dusting of cocoa and is bound with buttermilk – both characteristics of a traditional Red Velvet Cake, popular in the American South. But a few glugs of O’Hara’s Irish Red Ale gives this otherwise ordinary cake Celtic edge. This delightful Irish-American fusion makes an ideal dessert for the 40 million Irish Americans who celebrate Saint Patrick’s Day every year. (And, since Saint Patrick’s Day is more widely celebrated by Irish Americans than the Irish, this fusion turns out to be quite apropos.) What is an Irish Red Ale? Irish Red ales are reddish-brown in color and full-bodied. In the case of O’Hara’s, toasted malt sweetens the drink, while a bit of hops deepens the finish. Too much of the bubbly brew can give the Irish Red Velvet Cake a yeasty, bread-like flavor – a modest 1/2 cup does the trick. Cutting back on the …

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Celebrate Cinco de Mayo with Mexican Grilled “Pizza” | Tlayuda

Sometimes I want it all: A clean house and a lazy weekend. A good night’s sleep and a Doctor Who marathon. Salad and pizza. Mexican and Italian food. I might not be able to balance out the former two, but as for the latter? Yes and yes.  The biggest tortilla in town. Tlayuda is Mexico’s answer to pizza. But don’t expect tomato sauce and basil leaves. This popular Oaxacan street food is made on an enormous tortilla and spread thickly with black beans (Take note: these aren’t ordinary black beans – they’ve been blended with a heaping of roasted garlic and onion, cumin, and chile powder). Purists will spread the tortilla with lard, too – though I prefer a light brush of vegetable oil. Finally, cheese is sprinkled on top, as is your choice of meat (beef, pork, or browned chorizo) and a garden’s-worth of toppings (think avocado, tomato, cheese, cilantro, lettuce, and jalepenos). It can be served open-faced or folded in half. When the first hot bite passes your lips, be prepared for a flavor explosion –  especially when you add a puckering of freshly …

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Zimbabwe Candy Cake | Chikenduza

Candy. Cake. From Zimbabwe. Given the name… and the fact that we needed a celebration recipe (this being the last recipe of our ‘official’ adventure to eat a dish from every country in the world)… well, I had to make it. That’s not to say there weren’t other choices for celebration food. I could have made sweet potato cake (spiced with cinnamon and nutmeg) or sliced mango with custard. But I was sold when I saw the shiny pink glaze on the mound of cakey bread. I would have never known this cake existed, if it weren’t for several homesick Zimbabweans who shared their pinings on Fiso’s Kitchen. This is a treat you’d find in Zimbabwe’s city bakeries. From what Fiso says, Candy Cakes are usually big and dense, made in a double a standard muffin, but I made mini ones in my muffin tin so I wouldn’t have to go buy special equipment. Though her version is yeasty, she also mentions a recent trend of baking powder being used in Zimbabwe’s Candy Cake. Personally, I’m …

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Zimbabwean Pumpkin & Squash

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 before my eyes glaze over. Until Zimbabwe. In this southern African country, gourds are served up in fun and fresh ways. In my wildest dreams I never considered putting peanut butter with butternut squash. But my goodness… it works! Here are three recipes from Zimbabwe to add interest to your global fall fest. 1. Roasted Acorn Squash with Cheddar & Corn Oh man, oh man, oh man. Seriously. I’d be proud to call this lunch any time of day. This recipe was originally made with a “gem” squash in Zimbabwe, which I can’t obtain in Oklahoma. …

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DIY Fresh Spring Rolls | Bò nhúng dấm

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 Fresh 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 cook their meat at the table in a vinegar and lemongrass broth. You can do this in a crock pot, a fondue pot, or, if you don’t have any of these, simply cook the beef in the kitchen right before dinner. Think of Bò nhúng dấm as Vietnamese fondu… also known as hot pot. Some like to cook shrimp, others beef or pork. I’ve even heard of people cooking squid in the broth. The bets part about this recipe is that the ingredients can be prepped and gathered way ahead of your guests ringing …

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