Global Kitchen

Showing 16 - 20 of 30

Succulent Spring Feast

The French have a way of making even the most bourgeois meal sound glamorous—take cassoulet for instance. A rich casserole named for the earthenware dish in which it’s cooked—cassole—it typically includes white beans and meat. Slow-cooking is essential, as allowing the liquid to boil can cause the beans to burst and lose their skins...

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Russia: Soup & Salad to Warm the Soul

We’ve been feeling winter’s chill here at our Boston headquarters: days spent in cozy sweaters and boots, drinking hot beverages, and enjoying the pleasures of warm nights indoors with a book. If there’s anywhere in the world that can rival a New England winter, however, it has to be Russia...

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Savory Panamanian Pies

Strolling through the cereal aisle in an American supermarket, it’s easy to see our morning-fuel options are typically sugar-laden. But when you’ve got a full day of discoveries ahead of you, it’s probably a better idea to go for sustainable energy, and Panamanians set a fine example. Savory carimanolas are a popular, torpedo-shaped meat pie sold as a breakfast food or appetizer on the isthmus...

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Ginger, Spice & Everything Nice

Among the most high-profile meals of the year, Christmas dinner usually ranks in the top ten. So why not make it one of the most memorable meals, and eschew the same old ham or turkey? Venison with ginger sauce is a nice way to spice things up and still celebrate the flavors of an Old World Christmas...

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Bites from the Balkans

Opposite the Adriatic Sea from Italy, Croatia’s rich culinary history is often eclipsed by its well-known neighbors. But this small country can hold its own in any cook-off. Its dishes’ rich flavors stem primarily from Balkan and Slavic traditions, where garlic, onions, and black pepper punch up hearty dishes. More familiar to Americans may be its Mediterranean influences, evident in a liberal use of olive oil, oregano, and sage...

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Showing 16 - 20 of 30