Tag Archives: Food Network

International Food for Your All-American Cookout


Pavlova photo courtesy of http://www.kiwibaking.com

American Independence Day – also known as the Fourth of July – is one of the biggest barbecue holidays of the year.

This year, you can freshen up your party menu by incorporating cuisines from around the world. Not only will it give your guests some new flavors to enjoy but it will also permit everyone to celebrate one of the greatest things about our country: that we welcome all people here from around the world.

1. German Potato Salad

More than 17% of Americans report themselves as having some German ancestry, which is the largest self-reported ancestral group. Odds are, if you’re hosting a barbecue for the 4th of July, at least some of your guests are German-Americans. Here’s a Food Network recipe for German Potato Salad to help you celebrate.

2. Tandoori Chicken

Try something new on the grill with this recipe for Tandoori Chicken. You can adjust the seasonings to make it more – or less – spicy without sacrificing the amazing flavor.

3. Korean Barbecue

There’s nothing like barbecued spare ribs on the 4th of July, so tuck your napkin into your collar and get ready to get messy with this Korean Barbecue recipe from Epicurious.com. As of the 2000 Census, there are more than one million Korean-Americans in the United States.

4. Mexican Salad with Avocado Dressing

Fresh and delicious, this salad would go beautifully with whatever else you’re serving at your celebration. It’s also a great way to honor Mexican-Americans, whose numbers have increased 58% between the 1990 and 2000 Census.

5. Austalia/New Zealand’s Pavlova

Not only is this a beautiful-looking dessert, it’s also light after a heavy meal of barbecued foods. It uses fresh strawberries, but if you want to re-create the American flag, go ahead and dot in some blueberries to give the dish our traditional red, white, and blue look.

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Filed under Asia, Eat, Europe, Holiday, Latin America, Learn

A Cookie By Any Other Name


Photo: Real Simple

Known as palmiers in France, palmeritas in Spanish, ventaglio in Italian, and elephant ears in English, these little cookies have a devoted, global following.

It is believed that they are French in origin, where their name translates to “palm leaves.”

They are widely available in bakeries and from companies such as Goya, but they are also easy to make – so long as you don’t try to make your own puff pastry!

Here’s a recipe from Ina Garten that was posted on www.foodnetwork.com. Try it and let me know what you think.


Filed under Eat, Europe

Just browsing

I thought it would be fun to look around at what some other people are writing about food, kids, and exploring other cultures on the web.  Here are some neat ideas.

Moroccan Squash and Chickpea Stew

This recipe, courtesy of the Food Network, was recreated by “Luscioustreat”. As a big fan of the chickpea, I thought this recipe sounded delicious. The food looks amazing, too, but what would you expect from a professional food sytlist? I love that that is a career!

An even more interesting recipe for Moroccan bread follows the stew and it gives a little background on how Moroccan cooks prepare their meal.

Meet Helva and “Chewy” Turkish Ice Cream

OK, this just sounded AMAZING to me. This blog, “No onion please” focuses on food that does not include the somewhat ubiquitous onion. Now you know there is a blog out there for everyone.

I loved the pictures in this blog mostly because of the people in them. Instead of taking the food out of its cultural context, this blog lets the culture be part of the presentation.

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Filed under Uncategorized

The Secret of Tandoori Chicken

Overwhelmingly, I was informed that as much as people liked the Tandoori Chicken piece I wrote the other day, I fell short by not including a recipe.

Well, here’s the secret:  I made it from a box!

You heard right.  While dashing around the grocery store with no list and an empty stomach, I broke the cardinal rule of budget-conscious home chefs. I impulse-shopped! (By the way, doesn’t Gourmantra sound like a delicious island?)

Fortunately, it turned out well for me. I enjoyed the meal, got to try something new, and even got to brag about it to my friends.

But true to the old verse, “Pride goeth before a fall” I know I have to confess that I used the ultimate shortcut and lose what little kitchen credibility I’ve been building.

Still who knows? It may be that sometimes you have to cut some corners in order to accomplish the real goal of introducing new tastes, ideas, people, stories, cultures, music, and languages to yourself – and your family.

If a box mix helps us make that happen from time to time, I’m OK with that. But if you’re not, here are some links to “real” Tandoori Chicken recipes.

Food NetworkEmeril Lagasse’s Tandoori Chicken

Allrecipes.comIndian Tandoori Chicken (I agree with one of the posters, don’t bother adding the artificial dyes)

Cooking Light Tandoori Chicken

Better Homes and GardensTandoori Chicken

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Eat Up!


If you’re like me, you’re struggling to get your child to expand his or her culinary repertoire beyond chicken nuggets, pizza, and macaroni and cheese.  It’s not like I expect him to devour kim chee his first time out, but it would be nice if he would take a bite of a California roll or sample some samosas.  


My strategy has been to get him to take two bites of something and then if he doesn’t like it, we don’t argue about it.  But this is a long process and I’m afraid I’m a little impatient.  Many parents have suggested that my son and I prepare these recipes together, and this has been slightly more successful.  We’ve already made California rolls, African peanut soup, and shrimp and soba noodle soup.  

It seems like exposure to different foods is a long process.  For some people, they will never develop a taste for more adventurous food.  Then again, you never know.  Your child – or mine – might grow up to be the next Jeff Corwin!


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Filed under Eat