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A TRAVELING GOURMET

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...

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)...

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...

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...

HERE to THERE and In Between – Week 8 – JAPAN

My husband LOVES ramen. I cannot stress this enough. He also loves to cook, but tends to choose really intricate recipes, which is why...

HERE to THERE and In Between – Week 7 – SEYCHELLES

Between my extensive travels and time spent in the Caribbean, I thought I was pretty well-versed in Island fare. I was absolutely blown away...

HERE to THERE and In Between – Week 6 – PAKISTAN

This week was another one that I very much looked forward to researching and cooking. My first endeavor was to try to understand how...

HERE to THERE and In Between – Week 5 – NIGERIA

Western African cuisine is unique in that it combines so many different cultures of the area.  This week's country was Nigeria and my dad...

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...

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. ...

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