Join Our Virtual International Coffee Hour Every Friday

The CGE hosted our traditional International Coffee Hour virtually every Friday from 5–6:30 p.m. on Zoom during the COVID-19 pandemic to help everyone stay connected and continue to engage in intercultural learning opportunities.

The CGE’s Virtual International Coffee Hour showcased 47 unique recipes from around the world with multicultural Registered Student Organizations (RSOs) and international students, serving approximately 2,000 participants this past year.

CGE transitioned the program to a virtual space in March 2020 to provide the FSU community with an opportunity to continue to learn and engage during COVID-19. More than 20 multicultural RSOs and departments, as well as more than a dozen individual international students, shared their cultures with the FSU community.

International Coffee Hour, which usually draws crowds of 250 to 300 members of the FSU community during the fall and spring semesters, has always provided a way for domestic and international students, scholars, faculty, and staff to learn about a featured country or culture each week while trying an international snack and engaging in conversation with people from around the world.

Since going virtual, the program has highlighted recipes from more than 30 different countries and areas, including China, India, Brazil, Venezuela, and Italy to name a few. Each week on Wednesday, CGE shares a new recipe on its Facebook page so participants can gather ingredients and follow along with the program on Friday.

Recipes & Videos
Click the drop-downs below to view the full recipes and videos.

Episode 48: Masa Pastries from Mali

Serving Size:
Makes 2-3 Dozen


  • 1 packet or 1 tablespoon granulated yeast
  • 4 cups warm water
  • 1 ripe plantain
  • 1.5 cups sugar
  • 2 cups cooked white rice
  • 1 lb 4oz bag millet flour
  • vegetable oil
  • powdered sugar


Combine yeast, warm water, sugar and sliced plantain into a large bowl. Mix well so yeast dissolves then add cooked white rice and millet flour. Pour batches of the batter into a blender and blend until smooth. Pour back into large bowl or container and set aside covered for 2 hours. Batter will foam and grow so make sure your container is large enough for it to expand at least by twice its volume. Heat muffin pan in 450⁰ oven. Remove hot pan from oven and add 1 tablespoon oil to each muffin mold. Pour batter halfway up each muffin mold and pan spray the tops. Return to hot oven and bake for 10-12 minutes or until top and sides turn brown and crisp. To get extra crispy you can place pan over gas stove after you pour the batter in. Then transfer to finish in oven. Remove from oven and pop out pastries from muffin mold. Cool on rack then serve sprinkled with powdered sugar.

Episode 47: Flan de Queso from Latin America

Serving Size:
Serves 8-12


  • 1 cup sugar
  • ¼ cup water
  • 1-8oz pack cream cheese
  • 1 can condensed milk
  • 1 can evaporated milk
  • 5 large eggs
  • 2 teaspoons vanilla extract


Combine sugar and water in a heavy-bottomed small sauce pan. Bring to a boil on medium high heat. Do not stir. Once it comes to a boil reduce heat to medium and cook for 5 minutes or until the sugar syrup turns an amber color. How dark you make your caramel is a personal choice. Once the amber color appears it will burn very quickly so you need to watch the caramel carefully. Once you achieve the desired caramel color quickly pour the caramel into the bottom of a 9x9 inch pan, a 9-inch circular cake pan or bundt pan. While the caramel is hot turn the pan so the caramel coats the entire bottom surface and slightly up the sides. As the caramel cools it will harden into a glossy candy surface. If it is not glossy and it has granulated texture the sugar crystallized, and you should start over. To clean up hardened caramel off any surface just use hot water and it will melt off.

Blend cheese, milks, eggs, and vanilla in a blender or whip with a power mixer. Pass flan batter through a medium-fine strainer. Pour mixture into prepared pan with cooled caramel coating. The flan needs to be slow cooked to achieve the creamy texture. To steam in an oven, you need to set up a water bath. Place your flan pan into a larger pan with high sides in an oven at 350⁰. Let a corner of the pan hang out of the oven and pour hot water into the larger pan and fill until it reaches the level of the flan custard. Gently situate the pans so you can close the door and cook for 1 hour. Be careful not to splash water into your flan.

The flan is done when it has slightly firmed up all the way through. The center should be slightly liquid when it is done. It will continue to cook after it is removed from the oven, so you want to pull it out a little before it is cooked through and solid. Using the bundt pan helps get a more even texture since the water bath has an inside and outside edge to cook. Remove flan from water bath and cool on a wire rack. After 2 hours cover with plastic wrap and transfer to the refrigerator to chill and set up overnight.

To serve prepare a platter that will fit the size of your flan and have room for all the caramel sauce too. Loosen the edges of the flan with a butter knife. Place the platter on top of the flan pan and flip over in one smooth motion. The flan should easily and gently fall from its cooking pan onto the platter with all the caramel sauce coating the top, running down the sides, and collecting on the platter. Cut flan from the platter and serve with a drizzle of caramel.

Episode 46: Chicha de Arroz from Venezuela

Serving Size:
Serves 10


  • 10 cups water
  • 1 cup rice
  • 1 cinnamon stick
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 teaspoon vanilla
  • ground cinnamon for garnish


Bring water to boil in a medium-large pot. Add rice and cinnamon stick. Reduce heat to low and simmer for 45 minutes stirring occasionally. Rice should be disintegrated and mushy. Remove from heat and add condensed and evaporated milks. Stir well to combine and let cool at room temp for 2 hours. Stir in vanilla then pour into a pitcher or beverage server and chill in the fridge for 8 hours or overnight. Chicha should be thick like eggnog and easily pourable. Serve over ice with ground cinnamon garnish.

Episode 45: Rava Ladoo from India

Serving Size:
Serves 4-6


  • 1 cup rava/sooji or semolina flour
  • 5 tablespoons ghee
  • ½ cup shredded fresh coconut
  • ¼ cup cashew pieces, or 12 whole cashews
  • 2 tablespoon raisins
  • 4 cardamon pods, husks removed
  • ¼ cup whole milk, warmed


Cook rava in a 12-inch sauté pan with 1 tablespoon ghee on low heat for 10 minutes. Stir constantly and do not burn. Rava should toast slightly and become aromatic. Remove from pan and set aside in a heat-proof bowl. Cook shredded coconut in 1 tablespoon ghee on low heat in the same pan. Prepare the same way as rava but only cook for a few minutes. Remove coconut from pan and add to bowl with toasted rava. Toast cashews using the same pan and technique as the rava. Cook until slightly browned then remove from pan and set aside. Blend sugar and cardamon seeds in a spice grinder until powdered. Add sugar mixture to rava mixture and mix well. Add ¼ cup warm milk, 2 tablespoons ghee to the rava mixture and combine well. Liquids should soak into the rava mixture. If you are using cashew pieces incorporate them into the rava mixture. Divide the mixture into 12 portions and form small balls with your hands. If you are using whole cashews press one cashew into each ladoo then serve. Can be held at room temp covered for one or two days.

Episode 44: Gnocchi alla Romana from Italy

Serving Size:
Serves 4


  • 4 cups whole milk
  • 1 tablespoon salt
  • 6 tablespoons unsalted butter
  • pinch of ground nutmeg
  • 2 cups grated parmesan cheese, divided
  • 1.5 cups semolina flour
  • 3 egg yolks, whisked with ¼ cup milk
  • ¼ cup olive oil or 4 tablespoons butter cubed


Bring milk, butter, salt and nutmeg close to a boil on medium heat in a large heavy-bottomed pan. Enamel cast iron or a small stock pot will work. Before the milk mixture boils, pour the semolina in a slow stream while whisking so no lumps form. Cook on low heat for about ten minutes, mixing more and more energetically with a wooden spoon as the mixture starts to thicken. Scrape the bottom of the pan with your spoon to keep the dough from sticking. Mix in 1 cup of the parmesan cheese. Mix in egg yolk mixture and remove from heat.

Pour and spread the semolina dough evenly into a sheet pan or similar large surface baking pan. The dough should be spread about ½-¾ inch thick. Set aside to cool for 20-30 minutes. Once cooled and set cut 2.5-3-inch circles with a biscuit or circle cutter. As you cut the dough, arrange the disks into an oil or butter coated baking dish creating an overlapping pattern like fish scales. Sprinkle the sliced gnocchi with olive oil or cubed butter and 1 cup of grated parmesan cheese. Bake for 20 minutes in a 400°F oven. Broil or raise the oven's temp to 450° at the end of baking to lightly brown the surface if necessary. Serve hot as a side dish.

Episode 43: Bolon de Verde from Ecuador

Serving Size:
Serves 3


  • 3 green plantains
  • 6 tablespoons unsalted butter, cubed
  • 1 teaspoon salt
  • ½ cup crumbled queso fresco
  • ½ pound queso blanco, cut into 1/2 inch cubes
  • 2 tablespoons oil


Cut ends off plantain then slice ¼ inch thick without cutting all the way through. Boil for 20 minutes. Remove plantains from boiling water and set aside to cool for a few minutes. Once cool enough to touch but still hot, remove plantain skins and place plantains in a large bowl. Mash plantains with butter, salt and crumbled cheese until smooth and dough like. Oil your hands and form a ½ cup ball of mashed plantains around a piece of cheese. On medium heat pan fry the plantain balls in a skillet until golden brown. Serve hot for breakfast with sliced tomato, avocado, fried egg, and fresh orange juice.

Episode 42: Gratin Dauphinoise from France

Serving Size:
Serves 6


  • 2 # russet or yukon gold potatoes, peeled
  • 1.5 cups cream or half & half
  • 1 garlic clove, peeled, crushed and minced
  • pinch ground nutmeg
  • pinch white pepper
  • 2 teaspoons salt
  • 3 tablespoons butter, cubed


Peel and slice the potatoes on a mandolin 1/8 inch thick or by hand ¼ inch thick. Arrange potato slices evenly in a 12 inch skillet or casserole dish. Mix cream, minced garlic, nutmeg, and pepper in a bowl then pour over sliced potatoes. If using a sauté pan bring mixture to a simmer over medium heat. If using a casserole pan heat cream mixture to a simmer then pour over the top of potatoes. Sprinkle salt and cubes of butter over the top of the potatoes then transfer to a 300°F oven and bake for 60 minutes. To finish, broil for a few minutes until top is brown and crisps slightly. Rest for 15 minutes then serve.

Episode 41: Bistec Picado from Panama

Serving Size:
Serves 4


  • 1 pound blade steak, cut into thin strips
  • 2 tablespoons olive oil
  • ½ tablespoon vinegar
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoon soy sauce
  • 1 tablespoon Worchester sauce
  • 3 cloves garlic, crushed
  • ¾ cup celery, sliced
  • 1 bell pepper, sliced
  • 1 yellow onion, sliced
  • 1# tomato, diced
  • 1 can tomato sauce


Marinate beef in oil, vinegar, salt, pepper, garlic, powder, soy sauce, Worchester sauce. Heat a 12-inch skillet on medium high heat. Add beef and stir fry with garlic for a couple of minutes stirring constantly. Once cooked remove from pan to a dish and set aside. Keep the heat on medium high and add celery, bell pepper and onion. Continue stir frying on medium high heat stirring constantly. After cooking for a few minutes add the tomatoes and continue to cook for a couple minutes. Add tomato sauce, stir and reduce heat to medium low. Cook for a few more minutes, serve with patacones for breakfast.

Episode 40: Mousaka’a with FSU's Middle East Center

Serving Size:
Serves 4


  • 1 quart vegetable oil for frying
  • 2# eggplant, sliced ½ inch thick, soaked in salt water then dried with towel
  • ¼ cup olive oil
  • 1 onion, finely diced
  • 1 serrano pepper, seeded and sliced
  • 2 cloves of garlic, crushed and minced
  • 1 tablespoon chili powder
  • 1.5# tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • 1 bunch flat leaf parsley, chopped
  • Pita bread


Heat vegetable oil to 350 degrees in a wide but tall-sided pan. Fry eggplant slices until golden brown or about 5-7 minutes. Remove from oil and set aside. Heat olive oil on medium high in a sauté pan. Add onions once oil is hot. Sauté for 5 minutes browning some of the onions is fine. Add peppers and garlic and cook for another 30 seconds. Add chili powder stir for another 30 seconds or once pan returns to full heat. Then add tomatoes all at once. Stir in tomato paste, half of parsley, salt and pepper. Cook for 5 minutes on medium heat stirring occasionally. Add fried eggplant to the tomato sauce and cook for an additional 5 minutes on medium low heat, gently stirring occasionally. Do not break up the eggplant. Pour into serving container or platter and garnish with remaining parsley and olive oil. Serve room temp or cold as a cooked salad side dish with pita bread.

Episode 39: Sahlab/Salep with the FSU Belly Dancers

Serving Size:
Serves 4


  • 4 cups milk
  • ¼ cup sugar
  • 4 tablespoons tapioca flour
  • ¼ teaspoon ground mastic
  • 1 tablespoon orange or rose blossom water


  • ground cinnamon
  • chopped pistachios
  • shredded coconut


Place the milk in a 2-quart stainless steel saucepan. Warm the milk on medium heat. Bring to a simmer slowly whisking occasionally. Liquefy tapioca flour with a few tablespoons of water. Pour into hot milk while whisking. Whisk constantly and keep the heat on medium until milk thickens and returns to a simmer. Remove from heat and add sugar, mastic, and rose water then whisk for another 30 seconds. Pour Sahlab into serving cups then garnish with cinnamon, chopped pistachio and shredded coconut according to your liking.

Episode 38: Mapo Tofu from China

Serving Size:
Serves 4


  • 1.5# soft tofu
  • 2 tablespoons whole Sichuan peppercorns, divided
  • 2 tablespoons vegetable oil
  • 6 ounces lean ground beef
  • 3 cloves garlic, crushed and minced
  • 1 inch ginger, peeled and grated
  • 2 tablespoons chili flake
  • ¼ cup Shaoxing rice wine
  • 3 tablespoons doubanjiang (fermented spicy broad bean paste, preferably from Pi Xian)
  • 1 teaspoon douchi (whole fermented black beans)
  • 1 tablespoon soy sauce
  • 1 cup chicken broth
  • 1 tablespoon granulated sugar
  • ¼-½ cup roasted chili oil
  • 4-6 scallions sliced thin


Cut the tofu into 1-inch cubes and put into a heat resistant bowl. Boil 3-4 cups water and pour over tofu. Cover with lid and set to the side. In a large wok over medium heat, toast 1 tablespoon of the Sichuan peppercorns for a minute or two. Remove from wok and crush finely in a mortar and pestle or spice grinder.

Add the oil to the wok on medium heat and fry 1 tablespoon of Sichuan peppercorns until fragrant. Strain peppercorns then add the ground beef. Fry ground beef for 1 to 2 minutes stirring constantly breaking it up into bits. Add garlic, ginger and chili flakes, cook on medium high for another minute. Add rice wine, doubanjiang, douchi, soy sauce, chicken broth and sugar. Bring to a boil, stirring constantly for a minute. Strain the water from the hot tofu and gently add tofu to hot sauce. Lower heat so the mixture is not boiling. Add chili oil and half green onions and mix tofu and sauce together gently. Do not break up the tofu. Cook for 1 minute longer until the mixture is very hot or about to boil. Pour into a serving bowl and top with remaining green onions and ground Sichuan peppercorns. Serve with hot white rice.

Episode 37: Arroz con Coco from Colombia

Serving Size:
Serves 6


  • 1 mature coconut
  • 1 ¾ cups hot water
  • 2 cups uncooked rice
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons salt
  • 3 cups water


Wrap the coconut in a towel and hit it with a hammer to break the shell. Remove the coconut meat from the outer shell. Chop up the coconut meat into 1-inch pieces. Add the fresh coconut meat and hot water to a blender. Blend on high until the coconut meat liquefies with the hot water. Pour coconut and water mixture into a strainer, or kitchen towel. Squeeze out the coconut milk into a 2-quart saucepan. Bring the coconut milk to a boil. Simmer until the coconut milk reduces to a syrup then reduce heat to low. Continue to cook, stirring and scraping constantly until coconut oil separates from the coconut solids. Continue cooking until the solids caramelize. About 20 minutes total. Add rice, sugar and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add water and stir to combine. Bring to a simmer over high heat, reduce to the lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.

Episode 36: Pita sa Jabukama – Phyllo Apple Pie from Great Britain

Serving Size:
Serves 8


  • 1 box phyllo dough sheets
  • 2# granny smith apples, peeled and shredded
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup plain bread crumbs
  • ½ cup water
  • ½ cup vegetable oil
  • Powdered sugar for garnish


Thaw phyllo dough in the refrigerator overnight. Preheat oven to 350 degrees. Thoroughly mix the shredded apples, sugar, cinnamon and lemon juice in a bowl. Layer three sheets of phyllo dough on top of each other. Brush a lite amount of the oil and water mixture on each sheet. Spread apple filling sporadically over the top in small clumps. Sprinkle a couple of tablespoons of breadcrumbs over the top of the apple mixture on the dough sheet. Roll phyllo dough into a cigar shape and place in a greased sheet pan. Continue until the pan is full. Cut rolls into 4-6 inch sections then brush oil and water mixture over top of pastry rolls. You just want to use enough to moisten the pastry not soak. Bake until well browned and crisp and 20-30 minutes.

Episode 35: Yorkshire Pudding with the CGE

Serving Size:
Serves 6


  • 3 large eggs
  • ¾ cup whole milk
  • ¾ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • 1/4 cup oil or animal fat


Preheat oven to 450°F. In a medium bowl, whisk together eggs, milk, flour and salt. Allow the batter to rest 30 minutes in the refrigerator. Add a teaspoon of fat to each cup of a 12-cup muffin tin or pour the entire ¼ cup into a 9-inch pie pan and transfer to the oven to heat for 5 minutes. Oil should be smoking hot. Carefully remove the pan from the oven and pour batter quickly into muffin tin or pie pan. Return the muffin tin or pie pan for 10 minutes, or until the puddings are golden brown and crisp. Serve immediately.

Episode 34: Empanada/Pastelitos from the Dominican Republic

Serving Size:
Makes 10-15

Ingredients (Chicken Filling):

  • 1 lb chicken breasts
  • 2 tablespoons oil
  • 1 small red onion, fine diced
  • 1 cubanelle pepper, fine diced
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 4 sprigs cilantro
  • ½ lime, juiced
  • ½ cup tomato sauce
  • ½ cup water
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper

Ingredients (Dough):

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup water
  • ¼ cup vegetable oil
  • 1 egg


Boil the chicken in two cups of water for 10 minutes. Remove from water and cool at room temperature for ten minutes while you finish making the dough. Shred the chicken with two forks.

In a skillet heat oil over medium heat, add onion, garlic and cubanelle pepper. Cook and stir until mixture softens. About 10 minutes. Add oregano, cilantro, lime juice and tomato sauce. Cook for 1 minute on medium heat then reduce heat to low. Add the shredded chicken and cook until sauce thickens about 5-10 minutes. Season with salt and black pepper to taste. Set aside.

Combine baking powder, salt and flour in a bowl. Combine water, oil and the egg in the bottom of the flour mixture then mix flour mixture and egg mixture until well combined. Transfer dough to work surface and finish mixing with your hands. Add more water if dough is very stiff or more flour of dough is too soft. Let dough rest for ten minutes in a bowl sealed with plastic wrap. On a lightly floured surface roll out the dough to ⅛-¼ inch thick. Cut 4-inch circles from the rolled out dough.

Brush each round with egg white, place a heaping tablespoon of the chicken filling in the center of each circle, double over in a semi-circle and seal the border pressing it with a fork. Fry in 375°F oil or bake at 350°F until golden brown and crispy. Serve immediately.

Episode 33: Churros with Sigma Delta Pi (National Collegiate Hispanic Honor Society)

Serving Size:
Serves 4 

Ingredients (Churros):

  • 1 cup water
  • 1 stick unsalted butter
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 4 XL eggs
  • 3 tablespoons sugar
  • 1 quart vegetable oil for fryer

Ingredients (Chocolate Sauce):

  • 1 cup whole milk
  • 3 oz dark chocolate
  • 1 teaspoon cornstarch, mixed with 2 tablespoons of milk
  • 1 teaspoon sugar

Method (Churros):

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Add the flour all at once, stirring vigorously. Cook over medium heat while stirring constantly for 1 minute. Remove the pan from the heat and beat one egg at a time into the flour mixture. Beat for at least 2 minutes after adding the last egg. Rest batter at room temperature and let cool for half an hour. Spoon cooled batter into a pastry bag fitted with a star tip. Pipe batter about 6" long into 350 degree hot oil. Fry the churros for about 2 minutes on each side, until they are golden brown. Transfer fried churros to a paper towel-lined baking sheet to drain. Repeat until you have used all the batter. Coat churros with sugar. Serve immediately with chocolate sauce.

Method (Chocolate Sauce):

Chop the chocolate if you are using a chocolate bar. Pour the milk into a medium saucepan and bring to a boil on medium heat. Add cornstarch slurry and mix well. Remove from heat. Add the chocolate to the saucepan and stir until completely melted. Serve immediately.

Episode 32: Rice Kheer from India

Serving Size:
Serves 4 


  • 2 tablespoons ghee or clarified butter
  • ¼ cup white basmati rice
  • 2.5 cups whole milk, boiled and kept warm
  • 1 can coconut milk, combined with whole milk
  • 6 tablespoons sugar
  • ½ teaspoon ground cardamom, ground fine
  • 10 saffron threads, soaked in ¼ cup reserved hot milk
  • ¼ cup chopped unsalted nuts (almonds, cashew, pistachio or a combination)
  • ¼ cup golden raisins


Heat ghee in a thick bottomed 2-quart saucepan or 10-inch, nonstick sauté pan. Add basmati rice and cardamom then sauté for about 30 seconds until you get a nice fragrant aroma. Add heated milk all at once while stirring. Bring the milks and rice to a boil on medium low heat. After the milks have come to a boil, turn the heat down to lowest setting to simmer uncovered until the rice grains are cooked about 20 minutes. Stir rice and milk mixture often while cooking. Stir in the sugar, saffron, chopped nuts and raisins. Simmer on the lowest heat setting for 10 more minutes until the milk has thickened slightly. Remove from heat and transfer to serving bowls. Let Kheer rest and cool uncovered for 15 minutes. Serve at room temp, slightly warm or chilled.

Episode 31: Chicken Fatteh with the Middle East Center

Serving Size:
Serves 4 

Ingredients (Sauce):

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • ¼ cup tahini
  • 30oz plain yogurt
  • salt

Ingredients (Base):

  • 4 pita breads cut into 1 inch pieces and toasted or fried crisp
  • 1 rotisserie chicken, remove skin and bones, shred meat then reheat by microwave or stove top
  • 1-15 oz can chickpeas, rinsed then heated in water on the stove

Ingredients (Garnish):

  • extra virgin olive oil for garnish
  • paprika
  • ½ cup pine nuts
  • 1 bunch flat leaf parsley, chopped


In a small saucepan on medium heat, sauté garlic in olive oil until fragrant. Add the tahini and yogurt; continue cooking on medium-low heat for a few minutes while stirring. Do not boil yogurt sauce. Season the yogurt sauce with salt to taste. Layer base ingredients in four soup bowls starting with pita crisps, shredded chicken, and then chickpeas. Pour equal portions of hot yogurt sauce over the contents of each soup bowl. Garnish with a drizzle of olive oil, paprika, pine nuts, and chopped parsley. Serve immediately.

Episode 30: Pumpkin Pie in Honor of Halloween

Crispy rice pancakes stuffed with shrimp, pork, bean sprouts, and mustard greens

Serving Size:
Serves 8 


  • 1-3# sugar pumpkin or butternut squash
  • small amount of oil or pan spray

Ingredients (Crust):

  • 1.5 cups all-purpose flour, plus more for rolling out
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into 1/4-inch pieces
  • 2 tablespoons ice water

Ingredients (Filling):

  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 cup milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract


Preheat the oven to 375 degrees F. Cut the pumpkin in half, remove the strings and seeds from the inside then rub oil all over the skin and bake until tender, about 1 hour. Cool to room temperature and set aside.

Method (Pie Crust):

While the pumpkin is cooking, prepare the crust. In a large bowl, combine 1 cup of flour and salt. Cut in the butter until the mixture resembles a paste. Cut in the second cup of flour until the mixture is crumbly. Stir in just enough ice cold water (4 to 5 tablespoons) with a fork just until the flour mixture comes together into a dough. Form the dough into a ball and wrap with plastic wrap. Refrigerate dough for an hour. Roll out dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter pie dish. Fold the extra dough over the rim and crimp.

Method (Filling):

Scoop out the pulp from the roasted pumpkin (you should have about 4 cups). Whisk the eggs and brown sugar together in a medium bowl. Add the milk, spices and roasted pumpkin. Mix until well combined then pass through a sieve. Pour the filling into the crust and bake at 350 degrees for 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled with whipped cream.

Episode 29: Bánh Xèo from Vietnam

Crispy rice pancakes stuffed with shrimp, pork, bean sprouts, and mustard greens

Serving Size:
8-10 pancakes

Ingredients (Batter):

  • 1.5 cups rice flour
  • ¾ cup all-purpose wheat flour
  • 2 teaspoons turmeric
  • 3.5 cup water
  • 1 can coconut milk
  • 1 teaspoon salt
  • 3 green onions, sliced thin

Ingredients (Filling):

  • 1 lb raw shrimp, peeled and cleaned
  • 8oz pork belly
  • 1 medium yellow onion thinly sliced
  • 1 package bean sprouts
  • 1 head mustard greens
  • 1 bunch mint
  • 1 bunch cilantro

Method (Batter):

Combine all batter ingredients except scallions in a large bowl. Let batter sit for 30 minutes. Strain through a sieve if there are lumps. Add scallions only right before making the crêpes.

Method (Crepes):

On medium-high heat add a few sliced onions, 2 shrimp and a few thin slices pork belly to a medium sized nonstick saute pan. Sauté lightly until very lightly browned. Pour in a ½ cup batter and quickly tilt & rotate the pan so the batter is evenly spread and comes partway up the sides of the pan. Add more batter if it wasn't enough to cover the pan. Add a small handful of bean sprouts, cover with a lid and cook for 2-3 minutes on medium low heat. Remove the lid and raise heat to medium high. Loosen the edges of the crepe with a spatula and add oil around the edge. Fry crêpe in oil for another minute or two until it becomes crisp. Fold in half, transfer to a plate and serve immediately with herbs, mustard greens or roll everything in a rice wrapper and serve with nuoc cham dipping sauce.

Episode 28: Puli Pitha from Bangladesh

Sweet or Savory Fried Dumplings

Ingredients (Dough):

  • 1 cup all-purpose flour
  • 1.5 tablespoon oil
  • 1-2 pinch salt
  • 1/3 – ½ cup water

Ingredients (Sweet Coconut Filling):

  • 1 cup dried grated coconut
  • 1/3 to 1/2 cups whole milk or coconut milk
  • 2 cubes jaggery sugar, crushed
  • 1 tablespoon condensed milk

Ingredients (Savory Chicken Filling):

  • ¼ cup oil
  • 1 teaspoon Panch Phoron: Bangladeshi Five Spice Blend (Mix of Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
  • ¼ teaspoon cumin seed
  • 2 green cardamom pods
  • pinch ground black pepper
  • pinch ground cinnamon
  • 1 small onion, fine diced
  • ½ teaspoon ginger paste
  • ½ teaspoon garlic paste
  • ¼ teaspoon turmeric
  • ½-1 teaspoon salt
  • 1 chicken breast, diced
  • 1 cup potato, peeled and fine diced
  • ½ cup carrot, peeled and fine diced
  • to taste green chili/red chili powder
  • ½ teaspoon garam masala

Method (Crust):

Combine all-purpose flour, oil and salt in a medium bowl. Mix the ingredients properly with hand/spoon and add approximately 1/3-1/2 cup water (or as required) slowly until a dough if formed. After the dough is made, cover and set it aside while you make the filling.

Optional: For the crust of spicy variation, some turmeric powder and cumin seeds can be added during making the dough for a better look and taste.

Method (Sweet Filling):

First mix the whole milk with grated coconut in a bowl for 10-15 minutes. Put the crushed jaggery cubes in a pan on medium heat. Add 3-4 Tbs of water at this stage to help melt the jaggery. When the jaggery is melted, add the grated coconut and milk mixture. Keep cooking on medium heat and stirring for couple of minutes. Add condensed milk, continue cooking until desirable moisture content is achieved (most of the liquid dried), remove it from the stove, and cool to room temperature.

Method (Spicy/Salted Filling):

On medium heat add oil to a saute pan. Add panch phoron, cumin seeds, cardamon, black pepper, cinnamon on the medium hot oil and stir them for approximately 30 seconds. Add the onion and fry it for 3-4 minutes (until little brownish). Add the ginger and garlic paste, salt and turmeric powder, then cook and stir it for couple of minutes continuing on medium heat. Add the chicken and fry it for 3-4 minutes. Next add the vegetables and cook for 3-4 minutes. Cover the pot with a lid and cook for an additional 10 minutes on medium low heat. After the ingredients are cooked, add the green chili and garam masala at this stage and stir it for another 3-4 minutes. Taste and add salt if desired.

Finishing Tasks:

Divide the dough into 10-15 equal pieces and roll each piece into a ball with your hands. Using a rolling pin, roll out each ball into a very thin round. Use a biscuit cutter to cut a 3-4 inch circle. Add 2 tablespoons filling into the center of each dough round. Fold dough round over to make a half circle and seal the open edge by pinching the dough together with a fork or your fingers. You can also twist the dough edges together to seal. Deep fry for 8-12 minutes (approximately) on medium low-medium heat.

Episode 27: Tres Leches from Latin America & The Caribbean with HiGSA

Serving Size:
Serves 10

Ingredients (Cake):

  • 6 eggs (room temp and separated)
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Ingredients (Soaking Milk):

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 2 cans table cream or 2 cups cream or whole milk
  • 1/2 teaspoon vanilla

Ingredients (Whipped Topping):

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract


Preheat the oven to 325 degrees. Coat a 9x13 inch pan with pan spray or butter and flour. Beat the egg yolks and sugar in a bowl with a power mixer or by hand until it forms a creamy and fluffy mixture. In another mixing bowl using a clean beaters, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully. Combine the baking powder and flour together then gently fold intot he egg mixture a little at a time. Pour the batter into the prepared pan making sure to spread evenly and bake for 20 minutes, or until it turns a light golden color. Check doneness by inserting a toothpick into the center. If it is clean when pulled out the cake is done. Set the cake on a wire rack while still in the pan and let cool to room temp. Once cooled pierce the cake all over with a fork.

Combine the table cream, condensed milk, and evaporated milk and vanilla together. Pour over the top of the room temp cake. Cover and chill overnight in the refrigerator. When ready to serve, whip heavy cream, powdered sugar and vanilla until thick and fluffy. Spread over the top of the cake then serve. Some like powdered cinnamon or fruit on top as a garnish.

Episode 26: Risotto con Funghi from Italy

Serving Size:
Serves 4


  • 2 tablespoons extra virgin olive oil
  • 1 small golden onion, finely diced
  • 1 clove of garlic, minced
  • 8oz fresh white mushroom sliced thick
  • 1 ¾ cup Arborio rice
  • 4 cups vegetable broth
  • 2 cups water
  • ½ oz dried porcini mushrooms
  • ½ cup flat leaf parsley, chopped
  • 1 cup grated Parmesano Reggiano cheese
  • 4 tablespoons unsalted butter
  • salt
  • fresh ground pepper


Reconstitute the dried mushrooms in ½ cup boiling water. Remove the mushrooms from the liquid and roughly chop. Reserve mushroom soaking liquid and add to the veggie broth. Heat the combined broth and water together in a small pot on the stove.

In a heavy bottomed large shallow pan, lightly sauté the onion and olive oil for 5 minutes. Onions should soften and become transparent but not turn brown at all. Add the minced garlic toward the end of this process, stirring occasionally. Incorporate fresh mushrooms to the onion mixture and cook for a couple minutes then add the rice and cook it for a couple of minutes on medium heat stirring constantly. Add the chopped dried mushrooms to the rice and cook for a minute while stirring constantly. Ladle one spoon of hot veggie broth into rice mixture and continue to cook on medium to medium low heat while stirring constantly. The risotto should be simmering lightly as you stir. Once the rice mixture absorbs the first ladle of broth add another and keep stirring until you use up all the broth. Once all of the broth has been added to the rice. Taste the rice to test its tenderness. Risotto should be creamy and semi liquid with the rice kernels slightly firm but not crunchy.

When cooked, turn off the heat, add the Parmesan cheese, butter and parsley and stir. Let the risotto sit for a few minutes then season with salt and pepper. Taste for seasoning then divide on plates and serve.

Episode 25: Lotus Mooncakes with Salted Egg Yolks from China

Serving Size:
Makes 10 small or 4 large cakes

Ingredients (dough):

  • 60g or 2 tablespoons golden syrup or honey
  • 1/4 tsp lye water (kansui in Asian grocery)
  • 24g or 2 tablespoons vegetable oil
  • 100g or ¾ cup cake flour

Ingredients (filling):

  • 10 salted duck egg yolks
  • 220g / ½ lb lotus seed paste
  • ¼ cup egg wash (1 egg blended with ¼ cup water)


Measure the dough ingredients by weight with a digital scale or by volume with measuring spoons and cups. Mix golden syrup, lye water, and vegetable oil in a medium bowl. Stir the flour into the syrup mixture and combine all at once. Knead mixture lightly until it is thoroughly mixed into a consistent dough, cover and refrigerate for 30 minutes.

Measure out a 1/3 cup of lotus seed paste and form into a ball. Place the salted yolk into the center of the lotus ball. Then roll again into a ball shape.

Roll out the pastry to a ¼ inch thick 7 inch diameter round. Wrap the rolled dough around the lotus filling. Pinch away the excess pastry where the pastry is folded to ensure consistent thickness. Roll the mooncake with your palms to form a ball. Then pat it out into a 3 inch disk.

Coat the mooncake disk lightly with flour. Place the mooncake disk in the center of the mold and press downward. Remove the cake from the mold by tapping on a sheet tray. You may have to hit it pretty hard to get the cake to release from the mold.

Bake at 350°F for five minutes or until the surface firms up. Remove the mooncake from the oven and brush the surface lightly with egg wash. Bake for another ten minutes or until golden brown. Remove the cake from the oven and transfer to a wire rack to cool. Serve immediately.

Episode 24: Pastel de Choclo from Chile

Serving Size:
Serves 4

Ingredients (corn crust):

  • 2 tablespoons oil
  • 6 cups fresh or frozen corn
  • ½ cup P.A.N corn meal
  • 1 can evaporated milk
  • ¾ oz fresh basil leaves
  • 1 tablespoon salt

Ingredients (pino filling):

  • 1/4 cup oil
  • 1 yellow onion, diced
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • ½ cup water
  • 1 pound ground beef (90% lean)


  • 1 chicken breast, boiled and sliced
  • 2 hard boiled eggs, shelled and cut in half
  • 4 whole black olives
  • 2 tablespoons sugar


Blend oil, corn, corn meal, milk and fresh basil in a blender or food processor until liquefied. Using a large sauté pan on medium heat, cook corn mixture for 10 minutes. Season with salt.

In a large sauté pan on medium heat cook onions and salt in the oil until soft and translucent. Add paprika and cumin then sauté for another minute. Turn up the heat to high then add water and beef. Break up the beef with a spoon while it cooks. Once the water boils turn heat to medium low. Cook until water is evaporated and pan is somewhat dry.

Assemble pastel in a casserole dish or individual ceramic bowls suitable for the oven. First, cover the bottom of the dish with a small amount of corn mixture. Then top with all the beef mixture. Arrange olives, hb eggs and sliced chicken breast on top of beef mixture. Finally cover everything with a thick layer of the remaining corn mixture. Sprinkle sugar over top and bake in 400 degree oven for 15 minutes or until top of casserole is crusty and browned and juices are bubbling.

Episode 23: Arepa Reina Pepiada from Venezuela

Serving Size:
Serves 4

Ingredients (Arepas):

  • 2 cups harina P.A.N. corn flour
  • 2 cups warm water
  • 6 whole dried red chilies
  • 1 teaspoon salt

Ingredients (filling):

  • 2 cups cooked & shredded chicken breast
  • 2 tablespoons mayonnaise
  • 2 green onion finely chopped
  • 2 tablespoons chopped cilantro
  • 1 avocado, peeled and seeded and mashed
  • ½ lime juiced
  • salt & pepper to taste


Mix harina, salt and water in a large bowl. Cover the bowl with plastic wrap and let the dough rest for 10 min. Divide the dough into 6 roughly even pieces and shape each piece into a ½ inch thick disc (roughly 4 inches in diameter). Heat a griddle or sauté pan over medium high heat. Add a teaspoon of oil to the pan. Cook the arepas for 3-5 minutes on each side, just to seal the dough. Then, reduce the heat to medium or medium low and continue to cook the arepas for 8-10 minutes per side, until golden brown and lightly charred, reducing the heat of your pan as necessary. (The arepas should be puffed slightly and sound slightly hollow when tapped.) If the arepas are doughy in the middle then they have not cooked enough. Once finished cooking set aside to cool and make chicken salad.

In a large bowl add the chicken, mayo, green onion and cilantro, and mix to combine. Add the avocado and lime juice then mix well so all ingredients are distributed evenly. With a knife, cut the arepas semi-open, so that they are like a pocket for the filling. Fill the arepas with a good amount of avocado chicken salad and serve immediately.

Episode 22: Vada Pav from Mumbai, India

Serving Size:
Serves 4

Ingredients (garlic chutney):

  • 6 cloves garlic
  • ¼ cup unsweetened dried coconut
  • 6 whole dried red chilies
  • 1/2 teaspoon salt

Ingredients (vada):

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/2 inch ginger, peeled and sliced thin
  • 3 fresh green chilies
  • 1 russet potato
  • 1/2 bunch chopped cilantro
  • 1 tablespoon lemon juice
  • Salt to taste

Ingredients (batter):

  • 1 cup besan
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • pinch baking powder
  • ½ cup water

Ingredients (Additional):

  • 8-12 soft dinner rolls
  • oil for frying

Method (chutney):

On medium heat toast garlic, chilis, and coconut one after the other in a dry saute pan. Place all ingredients into a small blender. Run blender until all ingredients are finely chopped and it resembles sand. Set it aside.

Method (vada):

Boil the potatoes until soft, peel them and mash with your hands or a masher. Using a mortar and pestle, crush the ginger, garlic, and green chili. Set it aside. Heat oil in pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop then add the cumin seeds. After cooking for a minute add the curry leaves then the ginger and chilies. Cook for one minute until the ginger and garlic starts changing color. Combine all cooked ingredients with the mashed potatoes and mix well. Add chopped cilantro, lemon juice, turmeric, and salt and mix well. With your hands form golf ball-sized rounds out of the potato mixture. You should get 8.

Method (batter and frying):

Add turmeric, salt, and pinch of baking powder to the besan in a large bowl. Start adding water, little by little to the bowl and whisk to form a smooth batter. You may need a couple of extra tablespoons of water to reach the desired consistency. Heat oil in a heavy-bottomed pan with tall sides to 350 degrees. Dip each potato round into the batter. Then drop it carefully into the hot oil. Fry the vada in hot oil until golden brown in color.

Assembe the Vada Pav:

Cut rolls horizontally like burger buns. Place a teaspoon of garlic chutney on bottom bun then place potato dumpling on top. Coat top of dumpling with garlic chutney then cover with the top piece of roll. Eat while hot. Green chutney can be added.

Episode 21: Belgian Chocolate Mousse

Serving Size:
Serves 4


  • 2 tablespoons butter
  • 5oz bittersweet chocolate (60%+ cocoa), chopped or chips
  • 4 pasteurized eggs, separated and chilled
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream


Dice butter into small pieces. Let stand at room temperature for 30 minutes. Melt chocolate slowly in a metal bowl on top of a pot of boiling water. Incorporate the butter once the chocolate is nearly fully melted, remove from heat and set aside. Combine the egg yolks with the sugar and vanilla. Beat with a whisk until pale yellow and foamy. Combine with melted chocolate. Whip heavy cream until soft peaks form. Fold into chocolate mixture. Whip egg whites with a pinch of salt in a clean bowl until firm peaks form. Fold into chocolate mixture. Pour the mousse into serving dishes. Cover and chill for at least one hour before serving. Shave chocolate and add raspberry for garnish.

Episode 20: Key Lime Pie

Serving Size:
Serves 8

Main Ingredients:

  • 6 tablespoons melted unsalted butter, melted
  • 1/4 cup sugar
  • 1 ½ cups graham cracker crumbs
  • 6 egg yolks
  • ¼ cup sugar
  • 1 cup freshly squeezed Key Lime Juice
  • ½ teaspoon salt
  • 1 (14-ounce) can sweetened condensed milk


Preheat the oven to 350 degrees F. Add the melted butter and sugar to the graham cracker crumbs in a large bowl. Press the mixture evenly across the bottom and all the way up the side of a 9 inch pie pan.

Beat the egg yolks and sugar with a hand whisk until fluffy add lime juice and continue beating until well combined and foamy. Add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Pour the mixture into the crust. Bake for 15 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

Episode 19: Baked Chicken/Cheese Empanadas


  • cooked shredded chicken
  • green peppers
  • onions
  • tomato sauce
  • shredded cheese
  • yogurt
  • tablespoons of sofrito
  • pre-made empanada discs


1. Dice the pepper and onion. Heat butter or oil in a pan over medium heat and add vegetables. Saute until the peppers and onions are tender.
2. Season shredded chicken with Adobo (or salt & pepper) according to taste preference.
3. Add chicken, tomato sauce, sofrito, peppers and onions to the pan. Mix ingredients over medium heat.
4. Add yogurt and 1 cup of shredded cheddar cheese. Mix together until the cheese is melted, then remove from the heat.
5. Add a tablespoonful of chicken to the empanada disc and sprinkle with additional cheese. Seal with a fork by pressing down on the edges.
6. Brush empanada with egg white wash and pierce the top once with a fork.
7. Bake on a lightly greased pan at 350 degrees for 25-30 minutes until golden brown.

Episode 18: Suspiro de Limeña from Peru

Serving Size:
Serves 4

Main Ingredients:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 3 eggs
  • 2 tablespoons water
  • 1 cup sugar
  • ½ cup grape juice
  • Ground cinnamon


Cook the sweetened condensed milk and the evaporated milk over low heat. Stir constantly making sure to scrape the bottom of the pan. After 30 minutes, the mixture will thicken and turn a light caramel color. Remove from heat.

Separate the egg whites from the yolks. Beat the yolks and water in a medium sized metal bowl. Add a ¼ of the hot caramelized milks and keep beating for a few seconds. Combine the egg and milk mixture with the remaining hot caramelized milk in the pan. Cook mixture on medium low heat for 1-2 minutes or until it thickens slightly. Set aside to cool.

Bring the sugar and grape juice to a boil in a small saucepan. Boil for 6 minutes on high heat until it thickens into a syrup.

Meanwhile, beat the egg whites with an electric mixer at medium high speed for 2 minutes. You should have soft peaks formed by this point.

While mixing the soft peaked egg whites on medium high speed, add the hot syrup in a thin and steady stream, until the resulting meringue is cools to room temperature about 3- 4 minutes.

Pour the caramelized milk and egg mixture in individual cups or a larger container, cover with meringue in a decorative fashion, and dust with ground cinnamon.

Serve at room temperature or chilled.

Episode 17: Baklava from Lebanon

Main Ingredients:

  • 1 box frozen phyllo dough sheets, thawed in refrigerator overnight
  • 2 sticks unsalted butter, clarified
  • 3 cups walnuts, toasted and chopped
  • 1/3 cup sugar

Syrup Ingredients:

  • 1 cup sugar
  • 3/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoons orange blossom or rose water


Melt the butter over low heat. Remove from heat once completely melted and allow it to settle. Ladle the clarified butter off the top. Leave butter solids and water in pan. Mix toasted and chopped walnuts with the sugar. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 10 minutes. Add the orange blossom water and pour into a heatproof container. Set sugar syrup aside to cool to room temperature.

Assembly: Preheat the oven to 350 degrees. Brush clarified butter over a 9x13 inch glass pan. Arrange one pack of phyllo sheets in the bottom of the 9x13 pan. The sheets should fit into the bottom of the pan without coming up the sides. Cut sheets if necessary to fit tight. Spread sugared walnuts over the phyllo dough. Arrange the second pack of phyllo sheets over the sugared walnut layer taking care that the top layer is a sheet that is not torn. Take a layer from the center of the phyllo sheets for the top layer if necessary.

Brush the top layer with clarified butter. Using the tip of a very sharp knife, cut the baklawa into diamonds or squares. Hold the top layers of phyllo down while cutting, and be sure to cut all the way through to the bottom of the pan. This is essential so that the butter will seep through all layers. The top layer will lift but just lay the phyllo back down where it belongs and move on. The sharper your knife, the easier the cutting will be.

Pour the melted clarified butter over the baklawa evenly. Allow the butter to settle in, about 5 minutes. Bake for 30 minutes check the baklawa and rotate. Bake for another 30 minutes or until pastry browns evenly and pastry is cooked through. Remove from the oven and immediately pour the 1 cup of the cooled syrup evenly over the baklawa. Let baklawa sit uncovered for several hours or overnight to allow the syrup to absorb. Serve room temperature.

Episode 16: Pozole Verde (Traditional Soup) from Mexico

Serving Size:
Serves 4


  • 6 cups water
  • 1 onion, diced
  • 3 skinless chicken breasts
  • 1-25oz can of Mexican style hominy, drained and rinsed
  • 15 tomatillos sliced
  • 6 jalapeño peppers, seeds removed
  • 1 bunch cilantro, chopped
  • 2 garlic cloves
  • salt
  • 1 lime
  • shredded lettuce
  • sliced radishes
  • corn tostadas or tortillas chips


Fill a medium to large sized pot with the fresh water. Add whole chicken breasts and onion. Bring to a boil on high heat then simmer for 10 minutes. Remove the chicken and set aside to cool on a plate. Discard the onion and reserve the broth in the pot. Add drained and rinsed hominy to broth and bring to a boil on high heat. Reduce heat to low and simmer for 30 minutes.

Add tomatillos, jalapenos and garlic cloves to a blender container and blend on high until liquefied. Pour half of the mixture into the hominy and broth. Add cilantro to the blender container and blend on high until liquefied. Add remaining blended ingredients to the hominy and broth. Bring back to boil on high heat then reduce heat to low and simmer for another 30 minutes. Shred poached chicken and add to the cooking soup. Cook an additional 10 minutes. Taste soup for seasoning. Add salt and lime juice to taste.

Serve in bowls and top with shredded lettuce, sliced radishes and tostadas.

Episode 15: Khao Niaow Ma Muang (Coconut Sticky Rice with Mango) from Thailand

Serving Size:
Serves 4


  • 1 1/2 cups glutinous rice
  • 1 can coconut milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted lightly
  • 2 large mangos peeled, pitted, and cut into thin slices

Special Equipment:

  • 1 package cheesecloth
  • Steamer insert or basket
  • 2 quart pot with lid


Rinse rice in several changes of cold water until water is clear. Soak rice in cold water overnight. Drain rice well through a strainer.

Add 3 cups of water to a 2-quart pot and bring to a boil. Place steamer basket in the pot and arrange a layer of cheesecloth over the pot with plenty of extra cheesecloth hanging over the side. Place the rinsed rice in the cheesecloth and wrap extra cloth over the top.

Place the lid on the pot and lightly boil water to steam the rice for around 30 minutes.

While rice is cooking, in a small saucepan bring coconut milk to a boil with the sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in ¾ coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed.

While rice is standing, boil remaining coconut milk mixture for 1-2 minutes or until thickened.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Episode 14: Mousse de Maracujá (Passion Fruit Mousse) from Brazil


  • 1 condensed milk can
  • 1 table cream can
  • ¾ can of pure passion fruit juice - or unsweetened frozen concentrate pulp (but you have to defrost it)


1. Blend the table cream with condensed milk
2. Add the passion fruit concentrate and continue blending until well mixed (for 3 to 5 minutes)
3. Pour into a bowl or small glasses, refrigerate overnight or for at least 4 hours
4. You can decorate with the fruit pulp, sprinkles or Chantilly

Episode 13: Turon (Sweet Spring Rolls) & Tsokolate (Chocolate Drink) from the Philippines

Ingredients (Turon):

  • 30 lumpia wrappers
  • 1 tbsp veg oil
  • 2 cups veg oil for frying
  • 6 bananas cut lengthwise
  • 1 cup sliced jackfruit
  • 1½ cup sugar

Ingredients (Tsokolate):

  • 6 pieces sweetened tsokolate tablea (roughly chopped)
  • 2 12-oz cans of evaporated milk

Method (Turon):

1. Lightly coat the sliced banana in sugar
2. If not buying pre-sliced jackfruit, open can/container it comes in and slice into pieces ½ inch in width
3. With the corners of the wrapper facing up (♢), place a slice of banana and a row of jackfruit diagonally across a single wrapper towards the bottom, leaving equal space on opposite ends
4. Bring the bottom corner up over the filling, followed by the two corners on the left and right of the filling.
5. Roll the wrapper away from yourself, pressing tightly and carefully to ensure no pockets of air remain inside the turon
6. Lightly wet the inside of the final corner and edges exposed before sealing the turon

1. In a large frying pan or bottom-heavy skillet, add veg oil until it reaches ½ inch in depth and heat on medium heat
2. Once finished preheating, gently drop 3-4 turon in the pan away from you.
3. Fry for about 2-3 minutes, until each side of the turon is a light gold or golden brown color
4. Drain on a wire rack or a plate lined with paper towels.

Method (Tsokolate):

1. In a medium saucepan on medium heat, whisk 6 tsokolate tablea in evaporated milk until dissolved.
2. Transfer to mugs. Serve warm.

Episode 12: Hotteok (Sweet Pancakes) from South Korea

Ingredients (Dough):

  • I package instant yeast
  • 2 cups all-purpose flour
  • 1/2 cup tapioca starch or sweet rice flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 – 1 1/2 cups of milk (vanilla almond milk makes it a little bit sweeter)

Ingredients (Filling):

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • Cinnamon to taste
  • 1/2–1/4 cup crushed nuts (walnuts are traditional in the Korean recipe but are optional)


First, combine all dry ingredients in a large bowl and mix until fully blended. Warm milk in the microwave for 25-30 seconds, or until lukewarm, then add to dry ingredients and mix. The dough should begin to come together. Dough should resemble that of pizza dough once fully incorporated. Knead the dough for 3-5 minutes or until fluffy and soft. Dough should be slightly sticky. Set to the side.

In a second bowl, combine sugar, brown sugar, and cinnamon. If nuts do not come crushed, place nuts in a ziplock baggie and crush using the end of a spatula or other kitchen tool. Once crushed, add to sugar mixture and stir until fully mixed together.

Next, grab a dough ball and flatten in the palm of your hand until it looks like a mini pizza about the size of your palm. Using a spoon, place the sugar mixture into the center of the circle, then wrap the dough around the filling, similar to a dumpling and pinch the dough to seal the filling in. Repeat for the other dough balls.

Once that is complete, put a pan over low to medium heat and add a small bit of oil to the pan. Place the balls on the pan and flatten using a spatula, careful so they don’t burst, and cook on the first side for 3-5 minutes or until golden brown. Flip and repeat. When the hotteok is done baking, it should have risen about a half-inch on either side and will feel similar to bread, not pancakes.

Remove from heat and let rest for a few minutes. When eating, be aware the sugar filling will have melted and be very warm! Do not turn upside down to eat. Otherwise, enjoy!

Episode 11: Gỏi Cuốn Spring Rolls from Vietnam

Serving Size:
Serves 4


  • 4 round sheets rice noodle
  • 1 head green leaf lettuce
  • 1 bunch fish mint
  • ½ package rice vermicelli noodle, cooked according to package
  • ½ lb lean cut of pork, poached and sliced thin
  • ½ cucumber, julienne
  • 4 green onions or chives
  • 8 large shrimp peeled, deveined and poached

Ingredients (Peanut Sauce):

  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1/2 shallot, minced
  • 1 red chili, minced
  • 2 oz hoisin sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon sugar
  • 1/2 cup water
  • pinch of salt

Ingredients (Nuoc Cham):

  • 1 clove garlic, minced
  • 1 bird eye chili, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 5 tablespoons water
  • 1 tablespoon lime juice


Spring Rolls: Soak circular rice sheet in warm water until softened. Place rice sheet on cutting board and place filling ingredients to one side of the sheet. Roll like a burrito and store covered at room temp between layers of damp paper towels. Continue until all rolls are completed.

Peanut Sauce: On medium heat add vegetable oil to a small saucepan. Add garlic, shallot and chili and sauté until softened and fragrant. Add hoisin sauce and cook for 30 seconds. Add peanut butter, sugar, and water and bring to a boil then reduce heat to low. Stir until all ingredients are well combined. Add a pinch of salt if needed.

Nuoc Cham: Mix garlic and chili with the fish sauce in a small bowl. Let sit for 10 minutes. Add sugar water and lime juice. Store in fridge in an airtight container. Good as a condiment for all types of food.

Episode 10: Krokiety from Poland

Serving Size:
Serves 4-6

Ingredients (Mushroom Filling):

  • 4 tablespoons butter
  • 1 medium onion finely diced
  • 1/2 lb white mushroom finely diced
  • 1/4 oz dried porcini mushroom, rehydrated in 1/2 cup boiling water
  • 2 tablespoons bread crumbs
  • 1/2 cup shredded mozzarella
  • salt and pepper to taste

Ingredients [Nalesniki (Similar to French Crepes]:

  • 1 cup whole milk
  • 2 eggs
  • 1 cup all-purpose flour
  • 3 tablespoons melted butter
  • 1/2 teaspoon salt

Ingredients (Additional Ingredients):

  • vegetable oil for frying
  • 1 cup bread crumbs
  • 2 eggs beaten


Add butter and onions to a skillet on medium heat. Sauté until onions are translucent then add mushrooms. Cook on medium heat until mushroom liquid evaporates and mixture is frying in butter again. Add breadcrumbs and season with salt and pepper to taste. Remove mixture from skillet into a heatproof bowl and mix in cheese. Set aside while you make the crepes.

In a medium mixing bowl combine all nalesniki ingredients and mix with a whisk until batter is smooth. You can also do this in a blender. The batter should be runny. Strain batter through a sieve to remove any flour lumps. Over medium-high heat warm up a medium size frying pan or crepe pan. Lightly coat the hot pan with pan spray, pour 1/2 cup of batter into the frying pan, and quickly distribute it over the surface of the pan. You can do this by tilting the pan back & forth until you have a large pancake with no gaps. As soon as the batter cooks and becomes firm, flip it with a spatula and cook briefly on the opposite side.

Fill a nalesniki with 2 tablespoons of mushroom filling, mounding the filling to one side then fold and roll like a burrito. Dip and coat each rolled nalesniki in beaten eggs, then dip and roll in breadcrumbs. Fry each krokiety on hot oil on each side until golden brown. Serve hot with barszcz beet soup.

Episode 9: Alcapurrias from Puerto Rico

Serving Size:
Serves 5-10

Ingredients (Dough):

  • 1.5 lb taro root, shredded
  • 1 lb yucca, shredded
  • 1 green plantain, shredded
  • 1 teaspoons salt
  • 2 tablespoons annatto oil

Ingredients (Filling):

  • 3 cloves garlic, minced
  • 1 green bell pepper, minced
  • 1 bunch recao or cilantro, minced
  • 1 white onion, minced
  • 2 tablespoons oil
  • 1 pound ground beef
  • 1 teaspoon dried oregano
  • 10 green olives, chopped
  • 1 teaspoon capers, chopped
  • salt and pepper to taste


Dough: Use the small side of a box grater to grate the taro root, the yucca, and the plantain. As you grate them, put them into a bowl with a piece of plastic wrap directly on top to keep them from discoloring. Add the annatto oil or 1 packet of achiote seasoning and mix all ingredients well. Cover and chill overnight or for at least 3 hours.

Filling: Saute the garlic, bell pepper, recao and onion in oil on medium heat for about 5 minutes or until softened and fragrant. Add ground beef and oregano and continue to cook on medium to medium high heat until meat for about 5 minutes or until meat is cooked through. Remove from heat and stir in olives and capers. Add salt and pepper to taste.

Assembly and Cooking: Take about a ½-¾ cup of chilled dough and form into a ball. Press the dough ball into your hand to form a patty. Fill the patty with 2-3 tablespoons meat mixture. Wrap dough around the filling making sure the meat mixture is completely covered. Continue until you have used all of your dough and filling. Fry in about an inch and a half of oil at 350 degrees. For 5 minutes on each side. Serve hot.

Episode 8: Cayeye (Seasoned Mashed Plantains with Toppings)

Serving Size:
Serves 4


  • 3 green plantains, peeled and boiled until soft enough to mash


  • 2 tablespoons vegetable oil
  • ¼ teaspoon ground achiote
  • ½ teaspoon cumin
  • 2 garlic cloves, crushed and minced
  • 6 green onions, chopped
  • 2 tomatoes, chopped
  • salt


  • 1 avocado
  • ½ cup grated hard white cheese
  • 3 eggs, scrambled or fried


Heat oil on medium heat in a 10-12 inch sauté pan. Add ground achiote, cumin and garlic. Cook briefly until fragrant. Add green onions and sauté on medium heat until wilted and soft. Add tomatoes reduce to low heat once the tomato juice begins to boil and cook for 5- 10 minutes. Add salt to taste.

Drain the hot plantain cooking water and reserve. Return plantains to the pot you used to cook them. Mash the plantains slightly and add some reserved water if too dry. Add mashed plantains to saute pan with hogoa. Mix and cook for an additional 5 minutes. Add salt to taste. Transfer to plates and top with grated cheese, fried egg and avocado.

Episode 7: Sobia Drink and Kosher from Egypt

Sobia Drink Recipe:

Serving Size:
Serves 2-4


  • 2 tablespoons rice flour
  • 1 cup water
  • 1/4 cup sugar
  • 1/4 cup powdered milk
  • 2 cups coconut milk
  • 1/2 teaspoon vanilla extract


In a bowl combine water and rice flour, let this set for at least 6 hours in the fridge. In a blender combine all ingredients and blend well for a few minutes. Strain through a cheesecloth, or fine metal strainer. Chill and serve.

Koshari Recipe:


Serving Size:
Serves 6

Ingredients (Vermicelli):

  • 1 cup short grain rice
  • ¼ lb vermicelli pasta, broken into 1-inch pieces
  • 2 tablespoons oil
  • 1 ½ cup water

Ingredients (Tomato Sauce):

  • 2 tablespoons olive oil
  • 2 clove garlic, crushed and minced
  • 1 small can peeled diced tomatoes
  • 2 tablespoons white vinegar
  • 2 tablespoons tomato paste

Ingredients (Daqah):

  • 3 clove garlic, crushed and minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili flakes
  • 1/3 cup water

Ingredients (Fried Onions):

  • 2 large onions, thinly sliced
  • Oil for frying

Other Ingredients:

  • 1 can lentils, drained and rinsed
  • 8 oz elbow pasta, cooked
  • 1 can chickpeas, drained and rinsed


Vermicelli: In a 2 qt saute pan over medium-high heat, add oil, vermicelli, and rice. Cook until vermicelli turns golden brown. Add water and stir once. Bring the water to a boil then reduce the heat to low and cover for 15 minutes. Season with salt to taste.

Tomato Sauce: In a small sauce pan on medium heat, sauté garlic in olive oil until fragrant, about 1 minute. Add vinegar, tomato sauce, water and salt then mix well.

Daqah: In a small sauce pan on medium heat, sauté garlic and cumin together until fragrant but do not brown, about 10 seconds. Add remaining ingredients and quickly boil. Remove from heat and add salt to taste.

Fried Onions: In a deep pot, add oil to cover the bottom by 1 inch. Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions. Take onions out on a plate lined with kitchen paper towel. Set aside. Take 2 tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.

To Assemble: Layer components into a single serving size bowl starting with the lentils then add pasta, vermicelli, and rice. Compress ingredients gently in the bowl. Turn out on to plate when ready to serve. Garnish plate with chickpeas and sauces. Top with fried onions.

Episode 6: Pupusa & Curtido from Central America

Pupusa Recipe:

Serving Size:
Serves 4–6


  • 1 can cooked red or black beans, drained and rinsed

  • 2+ cups shredded mozzarella cheese
  • 2 cups maseca or pan brand cornmeal
  • 1 tsp salt
  • 2 to 2 1/2 cups warm water


In a large bowl mash beans and cheese together until well combined. If you are using unsalted canned beans add a pinch of salt. In a large bowl whisk together the maseca and salt, then add water. Use your hands to mix until the dough comes together with a clay-like texture. Fill a small bowl with water and a bit of oil and set near your workstation. Take a golf ball-sized portion of dough and roll into a ball, then flatten into a disk shape about 4 inches diameter. Fill the dough round with 3 tablespoons bean and cheese mixture. Wrap the dough over the filling until it’s completely sealed. Wet your hands with the water oil mixture and very gently pat out the ball between your hands until a ½ inch thick and 5 inches in diameter. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.

Heat a large pan or griddle over medium heat. Lightly brush the pan with vegetable oil or panspray, then place 2-3 pupusas on the pan and cook for 4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.

Curtido Recipe:

Serving Size:
Serves 4–6


  • 4 cups green cabbage, finely shredded
  • 1 cup carrot, shredded
  • 1/2 small white onion, thinly sliced
  • 4 cup boiling water
  • 1 cup white vinegar
  • 1/2 tablespoon dried oregano
  • 1 tablespoons salt
  • 2-3 jalapeno or 1-2 serrano chiles


In a large metal or glass bowl combine the cabbage, onion, and carrots. Pour boiling water over the vegetables and toss. Let sit for 10 minutes, then drain. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any leftover liquid in the bowl to an airtight jar or container. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

Episode 5: Wonton Wrappers & Shumai from China

Wonton Wrappers Recipe

Serving Size:
20-30 dumplings for appetizer 8 or dinner for 4


  • 2 ½ cups all-purpose flour
  • 2 eggs, beaten
  • 1/2 tsp alkaline water (kan sui)
  • 2-2 1/2 tsp (approximately) water
  • ¼ cup tapioca flour or corn starch


Combine all ingredients into a medium sized bowl. Mix with a fork until well combined. Remove from bowl and knead on counter until dough is smooth. Cut dough into 4 equal parts. Roll each part into a ball. Sprinkle a little tapioca flour on the table, place the dough over and flatten each dough ball with rolling pin. Roll out as thin as possible. Cut with circular cutter. Use tapioca flour to lightly coat each surface of the dough wrapper. Stack dough wrappers and cover or wrap with plastic wrap until ready to use.

Kitchen Equipment:

  • medium bowl
  • fork
  • rolling pin
  • butter knife
  • biscuit dough cutter
  • plastic wrap
Shumai Recipe

Serving Size:
5-20 dumplings


For the pork & marinade:

  • 10 oz. ground pork or ground poultry
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 3 tablespoons water
  • 1 teaspoon sesame oil

For the shrimp:

  • ½ lb raw shrimp (peeled, deveined, roughly chopped)
  • ¼ teaspoon salt
  • ¼ teaspoon oil

To finish the shumai:

  • 3 dried shitake mushrooms (soaked in boiling water, remove stems)
  • 2 tablespoons fresh ginger, finely grated
  • 2 scallions (very finely chopped)
  • 2 teaspoons oyster sauce
  • 1 egg, beaten
  • 20 dumpling wrappers (circular shaped)
  • frozen peas


Combine all ingredients into a medium sized bowl. Mix with a fork until well combined. Remove froTo make the filling, start by mixing the pork with all the marinade ingredients. Mix until well combined. In a separate bowl, mix the chopped shrimp with salt and oil. Set both mixtures aside in the fridge while you prepare the rest of the ingredients. Finely chop the shitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce and egg to the bowl, and stir until all ingredients are well combined. Take a wonton skin and add about 1-2 tablespoons filling to the center. Turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decoration, if using, and place in a parchment lined or pan sprayed steamer basket. Space the shumai about 1 inch apart. Steam the shumai for 12 minutes over medium to high heat.

Kitchen Equipment:

  • knife
  • cutting board
  • 2 medium sized bowls
  • spatula
  • 1 large bowl
  • grater
  • bamboo steamer basket
  • parchment paper or pan spray
  • pot of boiling water to fit under basket

Cantonese-style Dumpling Sauce:

  • 1 teaspoon sugar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 3 tablespoons chicken stock
  • 1 and 1/2 teaspoons sesame oil
  • 1 and 1/2 tablespoons finely shredded ginger
  • 1 and 1/2 tablespoon shredded green onion (white part)
  • pinch of white pepper
  • Combine all in a small bowl and marinate for 30 minutes before serving.

Spicy Dumpling Sauce:

  • 1 clove garlic, coarsely chop
  • 1” piece ginger, grated
  • 1 sprig cilantro, chopped
  • 2 tablespoons Chinkiang vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoon homemade chili oil or hot sauce to taste
  • Combine in a bowl and serve

Simple Dumpling Sauce:

  • 2 tablespoons Chinkiang vinegar
  • 1 and 1/2 tablespoon light soy sauce
  • 1/4 teaspoon sesame oil
  • Combine in a bowl and serve

Episode 4: Featuring Pap, Seswaa, and Morogo from Botswana

Pap Recipe

Serving Size:
Serves 4


  • 2 cups white corn meal (Pan brand in international section)
  • 3 cups water
  • 1 tsp salt


Bring water and salt to a boil in a 2 quart sauce pan. Slowly pour the corn meal into the boiling water as you whisk so lumps do not form.  Bring to a boil then turn heat to low and let sit for 5 minutes. Turn off heat and let rest for another 10-15 to cool and firm up. The final product should be thick and malleable. Serve with Seswaa.

Kitchen Equipment:

  • 2-quart saucepan with lid
  • whisk
  • measuring cup


Seswaa Recipe

Serving Size:
Serves 4


  • 2# stew beef or tough cut of beef with plenty of fat and bone
  • ½-1 cup water
  • Salt to taste


Cut beef into ½ inch wide strips or chucks.  Leave all fat on beef. Add beef to 2 quart sauce pan and cover with water. Cover and bring to boil then simmer for 1 ½ -2 hour or until tender enough to easily break apart with fork.  Drain liquids from the cooked beef into a small bowl.  Pound cooked beef with a wooden spoon or blunt device until the mixture is the texture of crumbled tuna fish. The beef should be pretty dry. Add reserved beef cooking liquid and salt to taste. Serve Seswaa with Pap, and Morongo.

Kitchen Equipment:

  • 2-quart saucepan with lid
  • knife
  • cutting board
  • wooden spoon or forks
  • bowl
  • measuring cup


Morogo (Stewed Spinach Greens) Recipe

Serving Size:
Serves 4–6


  • ¼ cup vegetable oil
  • 1 teaspoon curry powder
  • 1 yellow onion, diced
  • 1 green pepper, sliced thin
  • 1 lb spinach greens
  • 2 tomatoes chopped
  • salt to taste


Heat oil in a large pan on medium heat. Add curry powder and onions and green pepper until vegetables soften. Add washed spinach in batches stirring until wilted then add chopped tomatoes and cook on medium heat stirring occasionally for 5 minutes. Add salt to taste and serve with Seswaa and Pap.

Kitchen Equipment:

  • knife
  • cutting board
  • large saute pan with lid
  • stirring spoon

Episode 3: Featuring Aborrajados from Colombia

Serving Size:
Serves 4


  • 2-3 cups vegetable oil
  • 3 ripe plantains
  • ½ # mozzarella cheese
  • ½ inch cubed ½
  • # guava paste
  • ½ inch cubed
  • 2 egg
  • 4 tablespoons water
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons flour


Heat oil in a high sided 2 quart sauce pan to 325 degrees F. Peel plantains and cut horizontally into 3 equal sized pieces. Fry plantains pieces in hot oil until cooked through and lightly browned about 3 to 5 minutes. Remove plantains from oil with a slotted spoon and let cool on a plate. Turn oil to low temp while you complete this next part.

Take an 8 inch piece of plastic wrap and place one plantain piece on it. Then fold the plastic wrap over the plantain and smash plantain with a small pan to about 1/3 of an inch thick. Unwrap plantain from plastic wrap and place a couple pieces of cheese and guava in the middle. Using the plastic wrap mold the smashed plantain around the guava and cheese filling and press firmly into a football shape. Unwrap the stuffed plantain and set aside. Continue this process until all plantain pieces are filled and formed.

Beat egg, water, sugar and vanilla with a whisk until foamy. Sprinkle in flour and mix well. Turn oil temp back up to 350 degrees. Once oil is hot dip the filled plantains one at a time in the egg mixture. Remove from the batter and place in the hot oil with a slotted spoon or tongs. Fry until golden brown. Remove from fryer and place on paper towel lined pan or a wire rack to drain excess oil. Cool slightly and then serve. Equipment: 2 quart sauce pan Plastic wrap Candy/Fryer Thermometer Whisk Metal slotted spoon Metal tongs Paper towels Cooling rack.

Episode 2: Featuring Himbasha from Eritrea


Serving Size:
1 loaf makes 8 pieces


  • 1 cups warm water
  • 1 tablespoons granulated yeast
  • 1/4 cup sugar
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 3.5 cups all-purpose flour
  • 1/2 cup raisins


Mix warm water, yeast and sugar in a large bowl. Let rest until yeast has dissolved and is starting to foam up. Add oil and salt to the yeast mixture. Then mix in flour with your hands until you form a soft ball of dough. Remove dough ball from bowl and place on a clean tabletop. Knead dough for 10 minutes. Knead in the raisins during the final minute. Coat large bowl with oil and place dough into bowl. Cover the bowl with plastic wrap or a damp towel and let this sit in a warm place for 1 hour or until the dough doubles in size.

Preheat oven to 350 degrees. Remove dough from bowl and place on a sheet of parchment paper. Form into a thin disk about an inch thick. Using the backside of a butter knife score the dough into 8 wedges like pizza. Then score lines across the wedges so it looks striped. Move the dough on the parchment paper onto a large baking sheet. Cover with plastic wrap and let rise for 20 minutes or until dough doubles in size. Cover with foil and bake for 25 minutes. Remove bread from oven and remove foil cover. Lightly brush or pan spray some oil on top of the bread. Turn on the broiler function on your oven. Place oiled bread under broiler for a minute or two until the bread turns light to dark brown in spots. Remove from oven and let cool. Serve as soon as it is cool enough to eat.

Episode 1: Featuring Sticky Toffee Pudding from the U.K.



Serving Size:
Serves 6-10

Ingredients (Cake Portion):

  • ½ lb. dates, pitted and chopped
  • ¾ cup water
  • 1 teaspoon baking soda
  • ¼ lb. butter, room temp
  • ¾ cup granulated sugar
  • 2 large eggs, beaten
  • 1.5 cup self-rising flour*
  • ¼ - ½ cup milk
  • 1 teaspoon vanilla extract whipped cream for garnish

Ingredients (Toffee Sauce Portion):

  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • packed 2 tablespoons butter

*In liu of self-rising flour if you are unable to locate this, you can use the following ingredients: 1.5 cup all purpose flour 2.5 teaspoons baking powder 1/4 teaspoon salt


Preheat oven to 350 degrees. Prepare a cake pan by coating with butter then flour and shaking excess flour out. In a small saucepan, combine water, chopped dates, and baking soda. Bring to a boil, then remove from heat and set aside to cool completely. Mix all toffee sauce ingredients in a small saucepan. Bring to a boil over medium heat. Turn down low and simmer for 5 minutes. Set aside. Beat butter and sugar in a mixing bowl with a whisk or an electric mixer for 5 minutes. Beat in the eggs one at a time, then alternately fold in flour and milk. Fold in the date mixture and vanilla. Pour into prepared pan and bake for 20-30 minutes or until a butter knife inserted into the center comes out clean. Remove cake from the oven and let it cool to room temp. Pout warm toffee sauce over the cake and let it soak in. To serve cut pieces of cake and top with more sauce and whipped cream.

Kitchen Tools & Equipment:

  • 1 medium to small-sized cake pan: can be round:8-9 inch diameter, square, rectangular: 2 quart or muffin tins.
  • 1 mixing bowl
  • whisk or electric mixer
  • spatula
  • knife (doesn’t have to be sharp)
  • cutting board
  • measuring spoons
  • measuring cups 
  • 2 small saucepans