I first learned of the traditions surrounding Thanksgiving when I moved from Medellín, Colombia, to the United States 12 years ago. My husband, who was my boyfriend at the time, invited me to spend Thanksgiving with his family at his grandfather's house. I still remember how cozy and warm the holiday felt to me. The table had a large spread of food, a beautiful turkey, traditional American side dishes, and delicious pies....more
New Orleanians cook practically everything with a mixture of diced bell peppers, onions and celery, commonly called “The Holy Trinity.” All cuisines have a few can’t-live-without ingredients; That’s what distinguishes chicken parmigiana (Italian) from chicken creole (Creole) and chicken creole from chicken tinga (Mexican). The easiest way to feign a mastery of different ethnic cuisines, is to know the key ingredients....more
I really like posting about ethnic foods, don’t I? This shouldn’t
be an odd thing, honestly. We live in a nation that is the home of so
many different cultures that there is no excuse for not experimenting
with ethnic food. I actually know people who are completely unwilling
to try the foods of different cultures (aside from a taco) and I really
can’t understand that kind of closed-mindedness; and that’s all it is.
Our our family's recent trip to Panama and Costa Rica, my children loved tasting tropical fruits that they hadn't seen before (http://whatscookingblog.com/2008/02/23
/special-expeditionsfruit-expeditions-episode-1/). It got me thinking about how eager kids can be to taste foods that are sweet and those that are similar to foods they already like. Fruits there come in fantastic shapes, sizes and colors, and were a joy to try...even if the outcome was a surprising burst of sour flavor or if the texture was reminiscent of raw oysters!