As a retired schoolteacher from Austin, Texas, I never imagined that a spontaneous trip to Egypt in my golden years would open my eyes — and tastebuds — to a whole new world. It all began with a brochure I received in the mail
Bandeja Paisa is Colombia’s iconic national dish, originating from the Paisa region, particularly Antioquia. This hearty platter is a celebration of Colombian flavors, featuring an array of components like red beans,
Laing is a creamy, spicy Filipino dish hailing from the Bicol region, featuring dried taro leaves simmered in rich coconut milk with pork, shrimp, and chili peppers. Known for its bold flavors and velvety texture
Kare-Kare is a rich and savory Filipino oxtail stew, renowned for its creamy peanut sauce and vibrant medley of vegetables. This traditional dish, often served at celebrations, combines tender oxtail, tripe, or pork with eggplant
I didn’t go to the Philippines for the food — not at first. It was a spontaneous backpacking trip with three close friends: Sarah, Lily, and Ava. We were four Americans chasing islands, sunsets, and freedom on a two-month break from work and routines.
Irio is a comforting Tanzanian dish, though it’s more commonly associated with Kenyan cuisine, particularly among the Kikuyu people. In Tanzania, it’s enjoyed in regions near the Kenyan border, like Arusha, where culinary traditions
Makande is a traditional Tanzanian dish from the Kilimanjaro region, often enjoyed by the Iraqw tribe. This simple yet nourishing stew combines maize (corn) and beans, slow-cooked into a comforting, hearty meal.
Mtori is a traditional Tanzanian soup hailing from the Kilimanjaro region, particularly cherished by the Chaga people. This hearty dish combines green plantains and beef (or sometimes goat) in a rich, creamy broth
Mchicha is a traditional Tanzanian dish featuring spinach or other leafy greens cooked in a rich, creamy sauce, often made with coconut milk and peanut butter for a nutty depth of flavor. The name “Mchicha” refers to spinach in Swahili
Vitello Tonnato, a classic dish from Piedmont, Italy, is a unique and elegant combination of thinly sliced veal covered with a creamy, tuna-flavored sauce and garnished with capers. This dish, whose name translates to “tuna veal,”