Global Cuisine

tamalepieThis is one of my favorite winter casseroles based on a recipe from The Best Make-Ahead Recipe Cookbook. You can make it in one large 9x13 pan or prepare two 8x8 square pans, and bake one and freeze one for another time. To freeze, wrap casserole in plastic wrap and then cover tightly with foil and freeze for up to 3 months.

To serve, unwrap casserole and let sit at room temperature for 30 minutes, then cover with foil and bake for 30 minutes at 375F. Remove foil and continue to bake about 50-60 minutes longer, until cornbread is golden and filling is bubbly.
 
It helps to have everything prepped – onions chopped, beans drained, garlic minced, tomato cans opened. Once you begin, the recipe comes together quickly. Don’t start the cornbread until the filling is done and in the pan.

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couscousisraelveggiesbowlTraditional couscous has a home in the flavorful cuisines of North Africa. Tunisia, Morocco, Egypt, and Libya have perfected a small grained, steamed couscous that contrasts well with their spicy sauces. Preparing authentic couscous requires a steamer and considerable patience. The result, while delicious, is too time-consuming for most people.

Instant couscous is now widely available, made with either white or whole wheat flour. Requiring only 10 minutes in a hot water bath, this small grained version is perfect for a grilled vegetable couscous salad.

There is also a larger pearl-sized, "Israeli" couscous, which is prepared in a manner similar to risotto. The grains are first lightly toasted in olive oil, then a liquid is added. The grains soak up the liquid as they cook and expand 2-3 times their original size. With the addition of vegetables or meat, this version can easily be a main course.

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5spicetilapiaIf you are looking for a quick evening meal packed with flavor, you've found it.

A blend of Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia, leaving you with sugar-coated crusted piece of fish....it's delightful!

Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns and is available in all grocery stores in the spice aisle.

Already full of flavor, slip this piece of fish between a toasted-buttered bun for an incredible fish sandwich, you won't be disappointed.

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curry2.jpgNothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.

Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?

The Italians get it right, in my opinion. Buy the best ingredients and get out of the way.

And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.
 
Authentic Indian curries are complex combinations of a dozen spices and herbs. An easy-to-make version for every day use can be made with a packaged curry powder or pulled together with five basic elements: fresh garlic, turmeric, cumin, coriander, and coconut milk.  
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Spicy Pumpkin Seeds – Great with beer

Classic Margarita – Blending is not allowed.

Lila’s Guacamole – The best way to eat green.

Huevos alla Amy – A breakfast treat.

Tortilla Soup - In case it's still cold in your neck of the woods.

Topopo Salad – A salad of volcanic proportions.

Ceviche – Cool and refreshing.

Enchiladas Suizas – Simply delicious.

Mexican Chicken – Spicing it up.

Goat Cheese and Poblano Quesadillas with Pineapple-Habanero Salsa - For those who like it HOT!

Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa - It's not a celebration without tacos & salsa.