Deep fried round snacks on a plate with a jar of mustard in the background.

Bitterballen Recipe (Dutch Meatballs): The Better Beer Snack

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Bitterballen are an incredibly tasty beer snack that are here to shake up your snacking game. Because who doesn’t love salty beer snacks? Pretzels, chicken wings, dry ribs, mozza sticks… They’re all fantastic and wonderful and delicious. But they’re also a little played out. This bitterballen recipe from the Netherlands is going to change the way you snack. After all, we’re needy creatures, we want variety. A few years ago when we were visiting some family and friends in the …

Plate of cabbage rolls with sausage and sour cream.

Sarmale Recipe [Romanian Cabbage Rolls]

Mark Stewart Recipe 4 Comments

Until visiting Romania, I thought I knew cabbage rolls. Growing up in Alberta, a Canadian province with a large Ukrainian population, cabbage rolls were a staple in my diet. And as a result, I had a fairly good grasp on what made a good cabbage roll. Yet this post isn’t about the cabbage rolls we grew up with. No, this is far more exciting. This is a Sarmale recipe. While we were exploring the Maramures region of Romania, we had …

Banh Mi, a Vietnamese sandwich. A bun filled with grilled chicken, cucumber, pickled vegetables and green cilantro.

Recipe: Vietnamese Banh Mi

Mark Stewart Recipe 2 Comments

Bánh mì — literally Vietnamese bread — is the common name for the delicious sandwich that originated in Saigon during the 1950s. Over the years, this melding of French and Southeast Asian cuisine has become wildly popular across the world. I remember the very first time we tried banh mi. It was in Laos, as we were making the two-day boat journey from Huay Xai to Luang Prabang. The boat stopped for the night in a small village along the …

Bowl of Authentic Hungarian Goulash on a table beside a glass of wine

Traditional Hungarian Goulash Recipe

Mark Stewart Recipe 11 Comments

There are few things in life that are more satisfying than a rich, warm stew on a cold winter evening. And a good, proper Hungarian goulash is one of the greatest stews of all. Although we’ve tried many soupy, watered-down varieties of this in the past, it wasn’t until we had it done right, in a nondescript little basement restaurant in Budapest. [ Jump to the recipe ] The Importance of Quality Ingredients It’s no secret that the quality of …

Recipe: Curtido [Latin Pickled Slaw]

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This might very well be one of the easiest recipes you’ll ever make. It originally accompanied another recipe on this site. However, seeing as curtido compliments so many other foods, we decided it deserves its own post. During our first day in El Salvador is when we encountered curtido for the first time. The simple yet perfect pupusa, national dish of the country, is never served without this delicious slaw. Almost like a Latin sourkraut, the sharpness of the vinegar, …

Street-Style Pad Thai Recipe

Mark Stewart Recipe 4 Comments

The cuisine of Thailand is arguably one of the best in the world. It’s bright and fresh, and the fiery chilis burn. It often causes you to wince from the sharp bite of lime and vinegar. Pad Thai, however, while undoubtedly a staple of the Thai food scene, has few of those stand-out aspects. This street-style Pad Thai recipe is the perfect for those unfamiliar with Thai food. [ Jump to Recipe… ] How to Make Pad Thai While it’s …

Recipe: Vigorón [Yuca con Chicharrón]

Mark Stewart Recipe 2 Comments

Vigoron. Found on street corners and kitchens throughout Central America, primarily Nicaragua and Costa Rica. While technically a salad, it resembles one only in the vaguest way. While consisting of only three components, it requires all three to avoid it being a confusing or outright unenjoyable mess. We first saw this interesting mixture for the first time on the streets of Santa Ana, El Salvador. Though we were curious, the long, chaotic lines surrounding the food carts steered us away …

Recipe: Tostones [Fried Plantains]

Mark Stewart Recipe 22 Comments

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

Mark Stewart Recipe 2 Comments

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 …