Global Cuisine

Here’s a true confession: Sometimes I really miss the ‘80s. Okay. Maybe I don’t miss the Crystal Carrington hair, the Donna Mills eye shadow, or the chandelier earrings that looked like they should hang over Trump’s dining table. (What are they made of? Foil?? And look! A matching necklace! I could be Queen of  QVC!)

But I did have a great time as an anchor and reporter in Dallas in the ’80′s, and do miss the group of girlfriends who joined me after the 5 o’clock news as we ate our way around the Dallas/Ft. Worth Metroplex.

Of all the places we haunted, I think our favorite was Javier’s. Very upscale for Mexican restaurants of that time, it was decidedly old school and elegant in a Mexico City kind of way. There, you wouldn’t find tacos or quesadillas …but rich moles, luscious grilled steaks stuffed with roasted chilies and cheese, and pulled pork that was cooked in a seasoned sauce for so long that it didn’t just melt in your mouth, it melted on your fork on it’s way there.

But Javier knew, whenever we walked in, that more than the meats or moles, all we really craved was a bucket (or two) of chips and big bowl (or 2) their warm tomatillo sauce. There was no day at work, no traffic so bad or no break-up so fierce, that this sweet yet spicy sauce wouldn’t cure it. It was our Magic Green Elixir.

Congee is rice served "wet" in a broth with vegetables, tofu, meat, seafood, or poultry.

Congee is the Asian equivalent of Jewish chicken soup, perfect when the weather is cold and damp or you're fighting off a cold. Served in a variety of ways, depending on the country of origin or what's in season, the basic dish is made with cooked rice, a liquid, and flavorings. You'll find dozens of authentic, regional recipes in cookbooks and online, but in our kitchen "congee" is another way of saying repurposed deliciousness.

Whatever we don't eat at a Japanese, Chinese, Vietnamese, or Thai restaurant we bring home. Invariably, a container of rice is included along with the kung pao chicken, tempera shrimp and vegetables, stir fried beef with broccoli, or sweet and sour pork that we couldn't finish.

Reheating these dishes at home is one option, but transforming them into congee is better. For example, converting vegetable and shrimp tempura into an aromatic, deeply satisfying and delicious congee is one way this simple technique can turn left-overs into the best comfort food you've ever eaten.

Tempura Vegetable and Shrimp Congee

Mushy peas are a traditional side dish to the British classic - Fish & Chips. I was recently in London for the Queen’s Jubilee and stayed at the incredibly beautiful Corinthia Hotel.

It is truly one of London’s best properties. The hotel’s restaurant, The Northall, features "traditional British fare focusing on seasonal produce supplied by artisanal producers from around the British Isles."

Without hesitation, I chose the Deep Fried Haddock in Beer Batter, chips and “proper mushy peas”. My version of mushy peas may not be “proper”, but they are delicious.

Bright, vibrant green with just a hint of mint, they’re great with fish or chicken. Use caution when pulsing with the food processor, you want them coarsely mashed, not pureed.

I love ramen soup and I'm not talking about the instant kind—though I did love a bowlful now and then during college. I mean the real ramen that you can get in Japanese noodle bars. Ramen noodles, especially when they're freshly made can be amazing. They are worlds apart from the instant kind. Whenever I feel a little under the weather or I just crave a hot bowl of soup, my go-to dish for ultimate soothing power is a bowl of ramen.

Lately I've become obsessed with having ramen for lunch. My coworkers and I go out to eat ramen at least once or twice every week. We've all been bitten by the ramen bug. New York City has countless noodle bars, ranging from cheap to very pricey. But they all offer the classic broths for ramen, including salt broth, soy sauce broth, and miso broth. They even have cold ramen served with dipping sauces. My favorite is the miso broth, which also comes in a spicy version called tan-tan men. It's the soup I turn to for a good sinus clearing! This is why ramen is the perfect cold weather soup.