Monthly archives: March, 2016

China: Mantou

Whether sweet or sour, spicy or pungent, fruity or sugary, Chinese cuisine is one of the richest cuisines of Asia, if not the world.

France: Baguette

Today, we are baking baguette, one of the most emblematic and famous breads in the world, and I am not just saying this because I am French!

Cyprus: Tyropita

Tyropita or τυρόπιτα, (pronounced ti-RO-pee-ta) means cheese from tyri and pie from pita.

Mexico: Corn Tortilla

There are recipes that do not call for a lot of ingredients but only require experience and the right equipment. Corn tortillas fall in that category.

Chile: Marraqueta

Chile is one of the countries with the largest number of bread consumers. It is very common to include it at breakfast, sometimes also a small piece at lunchtime, and also on the most popular time called once, which would be somewhat equivalent to dinner.

Italy: Ciabatta

Who has never been attracted to the smell of hot freshly baked bread? This month, Mike and I are turning into real bakers and the kitchens of 196 flavors are filled with that same warm comforting smell!

Jamaica: Coco Bread

I don’t know who came up with the idea to stuff a Jamaican beef patty into a coco bread but that’s how we like it!

Zimbabwe: Mupotohayi (Chimodho)

Mupotohayi also known as chimodho, is basically a form of cornmeal bread that is common in Zimbabwe.

Tunisia: Khobz Talian (Italian Bread)

We continue our round of breads with a bread that almost made me famous among French-speaking Jewish housewives: Tunisian Italian bread aka khobz talian!