COOK the WORLD Week 11 – Philippines – Lumpia (Lumpiang Shanghai)

Make sure to serve these with sweet chilli sauce – it’s a must-have so don’t even try skipping it. There are several brands in the international aisle of every grocery store INGREDIENTS ...

COOK the WORLD Week 10 – Bangladesh – Twisted Shorshe Bata

In our ongoing series of Cook the World my daughter drew Bangladesh but could not find something that was unique to Bangladesh. Sooo she passed the torch and I...

COOK the WORLD Week 9 – Russia – 10 Layer Honey Cake

INGREDIENTS FOR THE BURNT HONEY: 3/4 cup (9oz/ 255g) honey 1/4 cup (2oz/ 57g) water FOR THE CAKE LAYERS: 1/4 cup Burnt Honey (from recipe below) 3/4 cup (9oz/ 255g) honey (*see note below) 1 cup...

COOK the WORLD Week 9 – Russia – Olivier Salad

OLIVIER SALAD The original version of Olivier Salad was created by Lucien Olivier in the 1860s. It consists of diced potatoes, vegetables, eggs, chicken and mayo. Course: Appetizer, Salad Servings: 8 people Ingredients 1/2...

COOK the WORLD Week 9 – Russia – Koulebiaka

Russian Koulebiaka In Old Russia koulebiaka was welcomed by all ranges of people. Most popular koulebiaka version was made with fish backs, but lenten recipes with buckwheat and mushrooms cannot...

HERE to THERE and In Between – Week 4 – Brazil

Cook the World Week 4 Brazil This week's culinary experience was Brazil. I originally planned to make a traditional Feijoada (Black bean and savory meat stew), but had a terrible...

HERE to THERE and In Between -Week 2 – Indonesia

This was a very interesting week for me - I have to admit that I knew very little about Indonesia before beginning my research.  I read many blogs and...

HERE to THERE and In Between – Week 1 – India

Dad had the first week of cooking of the year - China.  We talked a little bit about it while he was preparing, and we decided that we definitely...

HERE to THERE and In Between – Week 3 – India

Cook the World Week 3 - India I absolutely adore Indian cuisine, but I'm not very good at cooking it!  I'm not sure if it is the complex flavour profile,...

Blanquette de Veau

When made well this dish has every quality of the voluptuous meal it has every right to be. It was elegant and, yes, voluptuous –– full of delicate flavors...

From Here to There and In Between

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