This month, we are celebrating Mardi Gras with a focus on Louisiana cuisine.
Cong you bing (in Chinese, 葱油饼), literally “scallion crepe”, is my last recipe of our Chinese cuisine journey.
For my last recipe of our Moroccan journey, I chose a recipe that my best friend and co-blogger Vera could never have presented: eggplant zaalouk.
Moroccan savory crackers or “galettes salées”! There are recipes that have to be told… I can’t always just talk about cooking and recipes without talking about my strongest culinary memories, those of these emblematic recipes of Jewish Moroccan cuisine.
North African countries, and Morocco in particular, are not only known for their refined cuisine, but also for their desserts and pastries. Today, I chose to feature one of them, the thousand-hole crepe also known as baghrir.
This month, we are celebrating Morocco in anticipation of the upcoming Independence Day on November 18th. For my first recipe this month, I chose a very easy salad that I grew up on: taktouka.
As we know by now after spending half a month in Myanmar, the country is really known for its very unique, healthy and fragrant salads. Today, I decided to share with you the famous Burmese fermented tea leaf salad, also known as lahpet thoke.
My second recipe of our culinary journey in Burma, yum makruatad keow, is a simple and delicious green tomato salad.
This month, we are headed to a Myanmar (or Burma), a Southeast Asian country with a lesser-known cuisine and very unique flavors. For my first stop, I decided to try one of the salads Myanmar is famous for: chickpea tofu salad, also known as tohu thoke.