When I boarded the plane from Miami to Lima, I was both nervous and excited. At 17, this was my very first trip abroad alone. My parents said I was brave, but I wasn’t sure — I just knew I had to see my abuela, who lived in a small coastal town in Peru.
As a mom of two fussy eaters, I’m always on the hunt for dishes that are both nutritious and appealing to picky palates. Halászlé, a traditional Hungarian fish soup, is a game-changer in our household. This vibrant, paprika-spiced soup
Gambas al Ajillo is one of those dishes that proves how far a few fresh ingredients can go. Sweet shrimp, warm garlic, good olive oil, a hint of chili, and a quick sizzle—then straight to the table with crusty bread to catch every drop.
I was nineteen the first time I dared to swirl the cazuela myself. My mother hovered, arms crossed, while the garlic and guindilla hissed in a sea of olive oil. “Sin prisas,” she said. No whisk, no blender—just a gentle wrist and faith that cod
I landed in Barcelona with calloused hands and a sushi knife wrapped in cloth—tools of a Japanese kitchen that had taught me to listen to fish. Spain felt like a cousin I’d never met: a country where people gather around small plates
Asam Pedas is a traditional Malaysian dish known for its fiery and tangy flavors, featuring fish simmered in a rich, spicy broth made with tamarind, chilies, and aromatic spices. Hailing from the Malay Peninsula,
In the heart of Fujian province lies a city called Fuzhou, where the air carries the scent of the sea and street corners bustle with steaming baskets and bubbling soup pots. Among its many culinary gems, one dish has stood the test of time
Chongwu Fish Rolls, a beloved snack from Fujian’s Minnan region, are a hallmark of southern China’s coastal cuisine. These delectable rolls feature a tender, crispy exterior made from high-quality fish paste, typically mackerel, eel, or shark
Macher Dimer Paturi is a delicate Bengali delicacy where fish roe is marinated with mustard and spices, then steamed in banana leaves. This aromatic dish offers a rich, creamy texture paired with a spicy kick, best enjoyed with steamed rice.
Begun Diye Tengra Macher Jhol is a comforting Bengali fish curry where tender catfish (tengra maach) and soft eggplant meld in a light, spicy broth. Infused with mustard oil and simple spices, this dish is a cozy staple, perfect with steamed rice.