Global Cuisine

Josh Ruxin did not write a book about food, although his story takes place against a backdrop of heart-wrenching hunger and Eden-esque abundance, tracing a journey from famine to feast.

He did not write a book about restaurants, although he tells how two American ex-pats created one of the hippest dining establishments in Africa.

He did not set out to write about good and evil, but his book describes one of the most horrific genocides in human history, and the astonishing efforts of both the victims and their persecutors to find forgiveness and redemption.

He didn't even write a love story, although A Thousand Hills to Heaven centers on two people who are very much in love—young Americans you might meet at a party, endowed with the same hearts, brains, and DNA as you or I—but who found the strength to work a thousand miracles in a land God forgot.

And he certainly didn't write a cookbook, but he concludes his story with six recipes that will make you want to head for your kitchen and light your grill to try them.

What he did write is one of the most extraordinary narratives of hope I have read in decades—a book that, just for reading it, makes you aspire to be a better person.

The other day I received a flyer advertising a romantic Caribbean get-away. It showed a scantily clad, deliriously happy couple lounging on the beach, cocktails in hand. I ripped it in half and tossed in the recycle bin. When you're married to someone whose Twitter handle is @Dermdoc, lying on the beach isn't in your future. Consider this: Last summer when our local Target ran out of sunscreen, they called us.

So the only thing worth going to the Caribbean for would be the food. Caribbean food is a fusion of many cuisines including African, Ameri-Indian, French, and Spanish making, making it deliciously unique. Given its temperate climate, the Caribbean produces an astounding array of exotic fruits such as passionfruit, guava, cherimoyas, and coconuts which feature prominently in both sweet and savory dishes. And their beloved jerk seasoned meats and fresh fish, are often accompanied by two of my favorite foods: plantains and black beans.

Caribbean black beans and rice. If you've never had it, I'm sorry; you've been missing out. I had my first taste about 12 years ago in an eclectic Caribbean restaurant in Asheville, North Carolina. I was smitten and still am.

You can find a version of lentil stew or soup in almost every country. It's a dish that's popular because it's hearty, filling, and inexpensive. Some would call it food for the poor, but lentils stand for more than just that. Many cultures give it significant meaning, equating the small legumes with coins, symbolizing prosperity. Besides that, lentils are very nutritious, delicious, and perfectly satisfying on a cold fall day.

The cuisine of Morocco inspires this dish, which features a classic combination of lentils, chickpeas, and squash. Ras el hanout, the Moroccan spice blend, as well as saffron, give this stew its exotic flavor. Translating to "top of the shop," Ras el hanout is a special spice blend that is traditionally sold in markets by spice mongers, each of whom has his own secret mix, which can include cumin, cardamom, cloves, cinnamon, cardamom, pepper, and other spices. It's like the Moroccan version of the Indian spice blend Garam Masala.

The choice is yours—make this recipe into a stew or soup. The ingredients give you the option of using more or less stock, depending on how thick or thin you want the consistency. Since this recipe uses vegetable stock and contains no dairy, it's completely vegan. But all you omnivores, don't be afraid, it's packed with protein and fiber, so you won't even miss the meat. But if you can't live without meaty flavor, use chicken stock.

You really don’t need to be German to have fun celebrating Oktoberfest. And, you don’t need to travel to Munich to enjoy the food we associate with Germany and its festival that lasts several days, providing a gateway for summer to turn to fall. This year, the celebrating begins September 22nd and will run through October 7th.

My dad was German, so I’ve eaten plenty of roast pork, sauerkraut and huge boiled dumplings that my Hungarian mom became proficient at creating. But when Oktoberfest rolls around, I start thinking about sausage. And sauerkraut. With boiled potatoes. In my column, I shared a recipe for German-Style Potato Bake. Thick slices of red potatoes blanketed with a smooth, creamy beer-spiked sauce, tender bits of onion swimming through it. I’ve served the potatoes with grilled bratwurst and sauerkraut that’s simmered in beer. It’s delicious.

I decided I could combine the potatoes with sausage and kraut all in one dish. I used some enamel-coated cast iron individual serving-size casseroles that a friend gave me as a gift quite a long time ago.