Recipe: Tostones (Fried Plantains)

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Here’s a quick tip: If you’re ever a hungover culinary student roaming the school walk-in cooler for a quick recovery snack: Make sure that banana you grab isn’t a plantain, or you’re going to have a really bad time. Fry them up and make Tostones on the other hand, and you’re good to go. Plantains are a very close relative to the common banana and are a staple in Latin and Caribbean cuisine. While physically larger, the biggest difference is …

Recipe: Toad in the Hole

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The names of dishes are always an interesting point of discussion. Since the beginning of modern cuisine, there hasn’t ever been a standard set regarding the naming of food. It’s an open game, anything goes. During our time in England recently, we encountered the whole spectrum almost immediately. Often it’s a simple and very literal description of the plate. Fish and chips with mushy peas, for example, you know exactly what you’re going to get. An example from the other …

Recipe: Red Lentil Dahl

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It’s 7 am in Varanasi, Northern India. The ghats are already swarming with devotees bathing themselves in the holy ganges. The sun is still low in the sky but the temperature is already becoming unbearable and the humid air is heavy as we anxiously await the delicious dahl. We sit at a small table, tucked in a corner off the street. Wide-eyed, we stare at the chaos of the buzzing market. Hundreds of people, a few cows, and the odd …

Recipe: Reganonas de Maize (Colombian Corn Fritters)

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The first thing that surprised us about Colombia was the incredible selection of street food. We found grilled meat skewers, sausages, empanadas and a multitude of other fried treats, all on our first afternoon in Santa Marta. Since leaving Mexico, the street food scene had all but dried up. We had given up hope. Seeing as Colombia is rarely spoken of in the world of street food, to say we were pleasantly surprised at our discovery would be an understatement. …

Recipe: Torta with Pork and Chorizo

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The torta: essentially just the name given to any Mexican sandwich. During our time in Oaxaca, this was one of the first foods we immediately fell in love with, and has remained one of our top choices when grabbing a bite on the side of the road. This is one of those comfort foods that you eat without remorse: forget about caloric intake, don’t bother counting carbs, or getting enough ‘green’ in your meal.
 
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