Olive and Pepper Dumplings (Pies), Borak Zaitoon
I have been blessed to have a number of Syrian familes in my church. Their food is just wonderful. This recipe is for a “pie”…
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Noodle Wrapped Deep-Fried Shrimp
Shrimp can be wrapped in all kinds of noodles and then deep fried. They make a great appetizer or full meal and have a great…
Amhari – Ethiopian Vegetable Bowl
As mentioned in the blog on Injera, Ethiopian flat bread, there are a numerous different vegetarian dishes that are made in Ethiopia and for which…
Ethiopian Flat Bread (Injera) and Red Lentil Stew (Kik Wat)
Ethiopia is a fascinating country; one I hope to see some day. It is a very devote country with the majority of its inhabitants being…
Sushi Rice
Sushi Rice is used in many different types of wraped dishes in Japanese food. Sushi rice appears simple, but there are aspects to its preparation…
Tamago-Yaki
Years ago, when I was studying martial arts, I developed a deep interest in Japan, it’s history, language and food. I even studied Japanese for…
Tortillini en Brod: The “King of Soups”
Both Modena and Bologna claim to have originated the tortellini. In Bologna there is an amazing legend concerning the origins of tortellini. Apparently, the goddess…
Empanadas, Chilean (Pequenes)
Empanadas have a long history dating back to Spain. In 1520 the Catalan cookbook Libre del Coch by the Chef author Ruperto de Nola, describes…
Armadillo Eggs
These neither contain Armadillo, nor are they eggs further, Armadillos do not lay eggs. The origin of the term is a bit obscure, but it…
French Buckwheat Crepes Classically used for Savory Fillings
Buckwheat is delicious and especially when used for these crepes. There are a couple of ways to prepare and use these types of crepes. They…