Puebla is one of Mexico’s most celebrated cities for gastronomy and is famous for such flavourful dishes as mole poblano and chiles en nogada, but if you drive just a few hours south of the city, through the semi-arid lands near the border with Oaxaca, everything changes. As we drove out of Puebla, we passed a rich agricultural landscape of fields green with crops and workers busily tending them. This flat land is bordered on each side by distant mountain ranges and volcanoes, but by the time we reached Tehuacán, the road turned towards those mountains and the scenery changed to a hilly scrub ..read more

Brisket is synonymous with Jewish cuisine. It seems as though every bubbe has their own recipe that has been passed down from generation to generation. A fall-apart brisket was the centerpiece of our Hanukkah meal, with umami-rich gravy pooling onto our plates loaded with crispy potato latkes. Recreating the texture and taste of beef for a plant-based dish is challenging, but king trumpet mushrooms and grated tofu help mimic the look and feel of brisket. Serve it with roasted potatoes or latkes, or try it in a challah bun and slaw for a play on a “pulled beef” sandwich.  Ingredients   ..read more

Although it has a completely different flavour profile, fatteh is similar to nachos, with its flavourful toppings layered over a bed of crispy pita instead of tortilla chips. It is a great way to use up leftover chicken and using pre-baked pita chips makes assembling the dish a breeze. Ingredients Cooked Chicken 300 g, shredded Baked Pita Chips1 4 cups Chickpeas 1 x 400 g can, drained Plain Yogurt 2 cups Garlic 1 small clove, crushed Fresh Lemon Juice 2 Tbs Salt & Freshly Ground Black Pepper to taste Ground Sumac 2 tsp Pine Nuts 60 g, toasted Fresh Mint Leaves a handful Cook It Spread t ..read more

Chocolate clams, named for the colour of their shell, not their taste, are found throughout the Gulf of California and are a treat not to be missed when visiting Cabo. ROCA bar’s chocolate clam ceviche, served in the shell, is simply superb. While chocolate clams have a unique flavour and texture, any large clams can be substituted in this recipe. Ingredients Ceviche Chocolate Clams 2, cleaned and chopped Fresh Lemon Juice 5 ml Tabasco Sauce 3 ml Maggi Sauce 3 ml Worcestershire Sauce 3 ml Ponzu Sauce 5 ml Red Onion 5 g, finely chopped Fresh Cilantro 5 g, finely chopped Mango 30 g, diced To S ..read more

This tasty app from Maxwell Mansion in Lake Geneva, Wisconsin comes together in a snap with pantry ingredients. Ingredients Flatbread 1 piece Garlic minced, 1 Tbs Basil Pesto 1 Tbs Cooked Chicken ¼ cup, cubed Mozzarella Cheese 1/2 cup, shredded Parmesan Cheese 2 pinches Fresh Basil Leaves for garnish Cook It Preheat the oven to 400˚F. Place the flatbread on a baking sheet lined with parchment paper. Spread the garlic and pesto on top of the flatbread, add the chicken and make sure to spread it out evenly. Top with the shredded mozzarella and sprinkle with parmesan. Bake for 8-12 minutes unt ..read more

“José Andrés needs no introduction. But long before his global recognition as the founder of World Central Kitchen — a disaster relief non-profit that has responded to crises all over the world – and a Nobel prize nomination, he gathered accolades for his two restaurants in Washington DC. Jaleo opened in 1993, with a traditional but creative Spanish menu that earned a place in the Michelin Guide and the first of many James Beard awards for Andrés. Zaytinya opened in 2002 with a focus on Turkish, Greek and Lebanese cuisines and quickly received its own Michelin nod. Both restaurants featured sm ..read more

For many visitors, Nashville is synonymous with the famous honky-tonks on lower Broadway Street like Tootsies Orchid Lounge and Robert’s Western World, but venture a little further from the bright lights of downtown and you’ll discover Music City’s many unique neighbourhoods, each with its own special character, flavours and attractions. SOBRO Goo Goo Chocolate Company Step a few blocks south of Broadway and you’ll find yourself in SoBro, a booming neighbourhood that is home not just to the city’s sprawling convention centre and Bridgestone Arena, but also several intimate live music venues an ..read more

This spread is called Htipiti (tee-pee-TEE) in Greek. And it is insanely delicious! Ingredients Red Bell Peppers 4 medium, halved and seeded Canola Oil 1 tsp Kosher Salt Shallot ½ small, minced Garlic ½ clove, minced or grated Red Wine Vinegar 1 Tbs Freshly Ground White Pepper ½ tsp Extra Virgin Olive Oil ¼ cup Fresh Thyme chopped, ½ tsp plus more for garnish Red Onion finely diced, 2 Tbs Feta Cheese 3 oz, preferably a block in brine Cook It Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Put peppers cut side down on the baking sheet, rub with the oil, season wit ..read more

The Greek name kolokythokeftedes is a bit of a tongue twister but these fritters are delicious. If you can’t get Kefalograviera cheese, Manchego is an acceptable substitute. Ingredients For the caper-yogurt sauce Greek Yogurt 2/3 cup Caper Brine 1 tsp, plus 1 Tbs Capers Orange Blossom Water ¼ tsp Kosher Salt a pinch Dried Mint ¼ tsp Extra Virgin Olive Oil For the fritters Zucchini shredded, 2 cups Scallions 3, thinly sliced Chopped Parsley 1 Tbs Chopped Mint 2 tsp Dried Oregano 1 tsp Panko Breadcrumbs 1/3 cup Kefalograviera Cheese 2 oz, grated or shredded All Purpose Flour 2 Tbs Freshly Gro ..read more

Cooked nettles taste a bit like spinach but have more protein and a higher iron content. Wear gloves when picking nettles! Ingredients Olive Oil 1 Tbs Butter 1 Tbs Onion 1 small, finely diced Garlic 1 clove, chopped Celery 2 sticks, thinly sliced Floury Potato 1 large, chopped Salt 1 tsp Vegetable Stock 4 cups Nettle Leaves 400 g Heavy Cream 3 Tbs Celery Leaves a few for garnish Cook It Heat the olive oil and butter in a large saucepan. Sauté the onion until translucent, then add the garlic and sauté for another 30 seconds. Add the potato and stir to combine. Season with salt. Pour in the v ..read more