Posts By Elizabeth Palmer Califano

Indonesian Fried Rice

Indonesian fried rice, like most national dishes, comes in infinite variations and types. Yet in most of these variations, a few ingredients remain constant. Shallots, shrimp paste, day old rice, and fried eggs come together, seasoned with heady chili peppers and deeply umami soy sauce, to make a super simple and immensely satisfying comfort food that easily adapts to whatever…

Italian Pesto Pasta with Cherry Tomatoes and Arugula

Pasta is as ubiquitous in Italy as fish in the sea. Many of the most famous and beloved Italian pastas come swathed in deliciously decadent and creamy sauces that taste heavenly but might leave you with a bellyache. This light and vegetable packed pesto pasta dish tastes just as filling and satisfying as those heavier pasta dishes, and you can…

Cypriot Grain Salad with Lemony Yogurt

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…

Maple Glazed Salmon with Wild Mushrooms_2

Geographically the second largest country in the world, Canada’s cuisine varies greatly from coast to coast. Spanning the Atlantic and the Pacific oceans, and drawing inspiration from First Nations, England, France, Scotland, and Asian roots, pinning down one Canadian dish is no easy feat. Wild salmon, available from coast to coast, emerges as a natural choice, and a healthy one.…

Guatemalan Black Bean & Sweet Potato Tostadas

Tostadas are a favorite food in Guatemala, best enjoyed in a large group of friends and family. Easy to assemble and endlessly personalizable, these tostadas lend themselves perfectly to entertaining. Usually fried, this recipe keeps the tortillas on the lighter side with a simple brush of heart healthy olive oil before toasting in the oven. The easy swap from refried…

Peking Duck

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…

Provencal Scallops with Dijon Lentil, Kale and Tomato Salad

French food gets a bad reputation for its heavy, rich, and decadent meals. But aside from all the butter, cheese, and chocolate, traditional French food often utilizes seasonal produce, local seafood, and simple, pared down preparations that allow these quality ingredients to shine. This simply prepared meal lacks in neither flavor nor nutritional benefits, and comes together start to finish…

Moroccan Lentil Soup

In Morocco, families take great time and effort to prepare their own versions of the lentil soup called Harira. Especially enjoyed during Ramadan, Harira typically breaks the fast in the evening, though it can be enjoyed anytime during the year. Recipes vary greatly, with some including starchy broken pasta or rice. This version eliminates the extra starch, but still delivers…

Kenyan Vegatarian Coconut Curry

Kenyan food expresses the confluence of cultures present in the country, largely stemming from centuries of imperialism and trade. Traditional Kenyan foods are usually filling and inexpensive to make, incorporating high-energy ingredients for a sustaining and satiating meal. This vegetarian coconut curry highlights the British and Indian influence in Kenya, and utilizing vegetables as the main ingredient allows for a…

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