Recipes

Catalan Tomato Bread (Pan con Tomate)

September 2, 2022
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When traveling to a new country, we always try to sign up for a food walking tour early in the trip. They’re usually led by locals who love introducing guests to regional flavors found in out-of-the-way neighborhood markets, cozy cafes and lively pubs. During a tapas walking tour in Barcelona, […]

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Italian-style Porchetta Roast

January 8, 2022
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One of the many culinary delights in Italy is porchetta (pronounced por-KET-uh), a tender, moist rolled pork roast with a savory herb filling. It’s been dubbed a “bacon roast,” which provides a clue as to how delicious it is! Served on bread as a sandwich or as a Sunday dinner, […]

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Cedar Plank Grilled Salmon

August 6, 2020
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This is my go-to recipe for salmon. It’s just as tasty as the grilled trout we enjoyed in Argentina’s Seven Lakes region and gets rave reviews from friends and family. It’s modified slightly from a recipe found in USA Weekend by Pam Anderson.

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READER RECIPE: Pernil-Style Slow-Roasted Pork

May 1, 2020
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Annalisa Esposito Bluhm (Michigan, United States) shares this recipe from her Italian and Brazilian heritage. Read more about the strong family ties behind this dish.

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Hungarian Kiflies

April 7, 2020
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This holiday tradition is delicate and flaky with a dusting of powdered sugar. They need to chill overnight and assembly can be time-consuming…but they’re worth it!

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Masala Chai

March 20, 2020
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This comforting blend of black tea, milk and spices is one of India’s many culinary delights. Masala Chai is everywhere—served in terracotta cups on the train, at stalls along the colorful streets, and in shops and restaurants throughout the country.  Try this, and you’ll never go back to pre-packaged blends […]

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Chilean Sopaipillas

February 14, 2020
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We enjoyed these on a drizzly day in a small cafe in the Mapuche village of Curarrehue, Chile. Ours were served with marmalade, but they are just as good plain and warm from the fryer.

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Hungarian Gulyás

February 2, 2020
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My grandmother’s parents likely brought this recipe with them when they arrived in America from Hungary in the early 1900s. It’s been a dinnertime staple for many years and is perfect on a cold winter evening.

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Chicken Tagine with Olives and Preserved Lemon

January 27, 2020
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It’s nearly impossible to travel through Morocco without trying a tagine! This recipe is a typical version of the Moroccan stew. The tagine is named for the earthenware cooking vessel with a cone-shaped lid in which it’s cooked. A Dutch oven is a good substitute if don’t have one. You […]

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Preserved Lemons

January 24, 2020
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You’ll need to start these lemons about two months before using them. The preservation process softens the peel and gives a bright flavor to Moroccan tagines, salads and other dishes.

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Almost-Like-Paris Lamb Chops

January 24, 2020
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We learned this simple-yet-elegant way to prepare lamb chops at a class in a busy Paris neighborhood. The preparation adapts well to pork chops and elevates a weeknight meal into something special.

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Berber Omelette

January 24, 2020
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We discovered this dish on one of our many road trips through Morocco. A shopkeeper shared this bubbling tagine with lamb kefta meatballs and fresh eggs. It’s a simple dish that has become a mealtime favorite.

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Sun-dried Tomato and Goat Cheese Spread

January 24, 2020
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This spread for bruschetta or crackers is easy to whip up when unexpected company stops by. This recipe is lightly adapted from Niagara-on-the-Lake’s Wine Country Cooking School.

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Sangría

January 23, 2020
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I was delighted when I found this recipe years ago in The Book of Latin American Cooking by Elisabeth Lambert Ortiz, as it is closest to the sangría we enjoyed throughout Spain.

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