Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, written by Chitra Agrawal, features the light and fresh, bold and complex flavors of South Indian home cooking. In addition to being vegetarian, a large portion of the recipes are also vegan and gluten-free or can be easily adapted for restrictions and personal tastes. Highlights include…
Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)
The Pupusa is a stuffed corn flatbread similar to a thick tortilla from El Salvador. They originated with the Pipil people of western El Salvador thousands of years ago, but didn’t start to become widespread until the increased migration and travel in the mid-1900s. The pupusa is now the national dish and there is even a National Pupusa Day on the…
#SundaySupper Summer Corn: Galey iyo Qumbo (Somali Corn in Coconut Sauce)
#SundaySupper is celebrating the height of summer with a roundup of Summer Corn recipes! This week’s event is hosted by Ellen of Family Around the Table and I am joining with a recipe for Galey iyo Qumbo, Somali Corn in Coconut Sauce. Corn is an integral part of Somali cuisine. You can find it in a variety of ways, from…
Popcorn Tacos
I really don’t know why it took me this long, but I finally made popcorn on the stove a couple of weeks ago for the first time. It was so easy! Ever since, I have been searching for different types of toppings. I came across a recipe for Popcorn Tacos in A Modern Way to…
Anticuchos de Corazón (Peruvian Beef Heart Skewers)
I have come a long way from my extreme pickiness as a child, but there are still a few foods out there that make me nervous. We went in with a couple of Chad’s coworkers and bought a cow nearly a year ago. I have gone through most of the cuts now, but saved the heart,…
Arepas Rellenas de Queso (Colombian Cheese Stuffed Corn Cakes)
The Arepa is a type of corn cake popular in Colombia and Venezuela. They were created as a staple of the indigenous tribes to the area and have been passed down to present day, becoming an integral part of the cuisine. Traditionally, dried corn is ground and soaked until able to be used, but pre-cooked masarepa is often…
Miso Butter Grilled Corn
I made this Grilled Corn with Miso Butter last year, but didn’t get a chance to post before morning sickness hit. I’ve been holding on to the photos waiting for summer to come around again. The miso butter was easy to whip up and added a nice depth of flavor to the kernels. I think…
Broa (Portuguese Corn Bread)
Broa is a Portuguese cornbread made from a mixture of flour and cornmeal. One of the features of this bread is its cracked top. Cutting into the crusty exterior reveals a chewy and dense, but moist interior. It is often served with soup, but also great sliced and spread with butter. I used a very…
Pot Ang (Cambodian Grilled Corn)
Since my last corn on the cob recipe was such a big hit with Evan, I have been searching for others to utilize our grill this summer. Pot Ang is Cambodian Grilled Corn brushed with coconut milk, fish sauce, sugar, and green onions. It seemed like such an odd combination, but definitely worked. The creamy…
Parmesan Garlic Grilled Corn
< This Parmesan Garlic Grilled Corn is a great grilled side dish for your upcoming summer festivities. The corn is cooked on the grill (can also bake in a 350 F oven), then brushed with a melted, garlic-infused butter. Sprinkle a little Parmesan over the ears while the corn is still hot to let the…
