Bibimbap (which translates to “mixed rice”) is a traditional Korean dish of hot, and sometimes crispy rice served in a large bowl and topped with a variety of mixed vegetables, spices, and usually beef and a fried egg. In this recipe, I’ve switched the rice for protein and fiber-packed quinoa, and omitted the beef in favor of more nutrient-dense vegetables.…
The 29th of every month in Uruguay is officially Dia de Noquis, or Gnocchi Day. Intended to be a cheap meal for the last day of the month when money ran thin, it quickly became a favorite for any day of the month. Early Italian influences in the country introduced this classic potato pasta, and Uruguayans quickly assimilated it into…
Traditionally a meat focused cuisine, day-to-day Pakistani food also incorporates smaller amounts of vegetables and legumes. Korma, a classic curry dish popular in Pakistan, is usually made with mutton or chicken, and blended with heavy cream. This lightened up twist on korma puts vegetables and chickpeas at the forefront of the plate, without sacrificing flavor or satisfaction. Chickpeas are an…
This earthy, simple, hearty soup draws its roots from the Serbian lower class, but its bright, layered flavors make it a modern favorite with no socioeconomic bounds. This healthier version of the traditional soup is no less nostalgic or comforting. By removing the starchy noodles and heavy sausage, and adding in more fiber and nutrient-rich vegetables, the calorie count goes…
Nicaraguan Elotes (Street Corn with Lime & Cotija Cheese) Elotes, or grilled corn brushed with mayonnaise and coated in chili powder and cotija cheese, are popular street food in Nicaragua. Served piping hot off the grill, with fresh lime wedges to squeeze on top, they’re a surprisingly delicious combination of flavors that will instantly become a favorite. The mayo melts…
\Local food in Cyprus draws inspiration and flavors from all around the Mediterranean. Greek, Turkish, Italian, French, and Middle Eastern influences all contribute to Cypriot cuisine. Meze, a spread of small dishes, is a popular way to dine in Cyprus, and this grain salad makes a perfect base to build your meze around. Freekeh, an ancient grain with a similar…
Peking duck, originally prepared for emperors during the imperial era, is now considered a traditional classic dish in Hong Kong. Though this dish takes a considerable amount of time to prepare, that’s part of what makes it so special, and so impressive. None of the steps require much skill, though your dinner guests will think you’re a culinary master. Though…
Costa Rica’s abundance of fresh seafood lends itself perfectly to ceviche. Naturally high and protein and low in fat, ceviche’s raw preparation makes it a breeze to prepare and ideal for serving to a large group of people. Though technically raw, the fish in ceviche takes on a cooked texture due to the acid in the lime juice. It firms…
Surrounded by crystal clear and pristine waters, Norway produces some of the best wild salmon in the world. Fish features prominently in Norwegian cuisine, and wild salmon ranks among the healthiest choices you could make. Rich in high-quality proteins, heart-healthy omega fatty acids, and vitamins A, D, E, and B6, wild salmon protects your body from cancer, stroke, diabetes, Alzheimer’s,…
Due to its vastly differing cultural regions, traditional food spans a broad range throughout Argentina. Italian influences bring pasta and gelato, Welsh communities bring teahouses and scones, Spanish influences bring empanadas. But one traditional style of food is represented countrywide: the Asado, or barbecued meat. Beef is the most common meat to hit the barbeque, due to the vast range…
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