Ghormeh Sabzi, an herb-forward stew which some consider to be the national dish of Iran. This uniquely green stew takes time to make but is very easy to make and doesn’t have a lot of ingredients. The flavor is built through traditional cooking methods as well as an abundance of fresh herbs, cooked in a skillet in order to develop deep savory and fresh flavors. Although known as a stew, it is quite thick and frequently served over rice.
A traditional Russian meat turnover, Chebureki is made with beef and gets its flavors from onions, garlic and parsley. The crunchy, chewy dough gives way to the savory meat filling. This easy adaptation utilizes the food processor for all of its pre-fry prep. The ingredients are easy to find and all you need is a food processor and a large skillet or pot for frying.
Spicy Fried Cabbage and Onions is a simple but flavor-packed Asian-inspired fried cabbage recipe. Bacon fat, onions, garlic and Gochujang round out the flavors and heat in this perfect side dish dinner solution. Easy and fast to make, a weeknight dinner solution.
Kani means crab in Japanese so Kani Salad is a cold crab salad, usually made with cucumber but any crunchy vegetable will suffice. Daikon radish, shredded crunchy lettuce or cabbage, and julienned carrots work really well in this type of crab salad.
This all-purpose bright salad dressing is a perfect balance between fat, acid and sweetness. I use this on both fresh veggie salads and roasted sheet-pan veggies. Very easy to make, all you need is a jar and a way to mince ginger.
Exploring cuisines from around the World has given me insight into how other cultures celebrate the holidays. I share with you my favorite holiday recipes.