Janine @ Arousing Appetites 
It’s one thing for a dish to be an indulgent treat. Within moderation, these treats really illustrate the joys of decadent or, you might say, even sinfully good food. To actually feature it, however, in a celebration of “last indulgences” requires a dish that can really live up to hedonistic expectations. Lucky for the Ukrainians, then, that … Read more
It’s one thing for a country to have various regional cuisines. As we saw in the case of Croatia, the Dalmatian dishes like brodet are entirely different than what you might find in the mainland. Georgia’s different regions, however, take this notion of regional independence to an entirely different level. For a dish like khachapuri, … Read more
It never ceases to amaze us how much the history of a particular food can really speak to the broader history of the culture behind it. For flaouna (flaounes for plural), this delightful sourdough cheesy Easter dessert has become a pride and joy in Cyprus. But the recipe and its clear-cut Hellenistic roots are, interestingly, … Read more
This recipe is made with full shrimp (head on and not shelled) – combined with some yam, tomatoes, and onions simmering in some full fat coconut milk and topped with shredded coconut, served on optional banana leaves.
Sometimes, it’s not specific dishes that stand out in a cuisine. No, sometimes it’s the drinks that are the true stars of the show. For the Tongan cuisine, there are two drinks in particular. First, there’s ‘otai, or a delicious coconut watermelon drink, which is the focal point of the recipe for this post. And then … Read more
For the both of us, one of the most valuable perks of preparing these posts is the opportunity to learn the lesser known histories of the cultures we cook. To say the least, we had limited insight into the history of Zimbabwe and how a dish like Dovi came to be. Little did we know that, even … Read more
