Even in food, you can come to expect quite a few curveballs. Although there are few quite like the overall Icelandic cuisine. For one that boasts such uncommon traditional specialties like hákarl (rotten shark), svið (roasted sheep skull) or lundi (smoked puffin), it’s almost sort of odd the pylsur would be the most go-to Icelandic dish of … Read more
There is an unmistakeable power of food that can, at times, evoke powerful memories and emotions in all of us. In Australia and New Zealand, the Anzac biscuit most certainly qualifies as one of those foods. Even as a relatively simple recipe featuring little more than rolled oats and honey, these little cookies serve as … Read more
Alas, not all culinary tales can be a happy one, as is the case in the trajectory of Belarusian cuisine. For a cuisine seemingly so magnificent until as recently as last century, it can only leave you wondering what could have (and should have) been. Thankfully for dishes like draniki, we have windows into the cuisine’s … 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.
What is Šaltibarščiai? Šaltibarščiai (Cold Beet Soup) is a Lithuanian recipe that typically of cold roasted beets, cucumbers, and kefir. It is served cold with a sliced boiled eggs on top, and optional dill and chives for garnishing! If the sound of these ingredients are appealing to you, you might want to check out other … Read more
