Mention Kachumbari to a Kenyan and they are likely to have their eyes glaze over as they imagine it with their favorite food (most likely Nyama Choma/grilled meat).This tasty side dish accompanies most meat dishes.

Der Kafi Luz (Luzerner Kaffee) wird vor allem im Winter und natürlich an der Luzerner Fasnacht sehr gerne getrunken. The Luz Coffee (Lucerne’s Coffee) is a bewerage that is served during the winter and off course during the Lucerne’s carnival.

Nice To enjoy in Summertime

A thick, dark, sweet preserve perfect with goat or sheep cheeses, or serving with poultry or game.

adapted from The Garden of Vegan

Made with potatoes, corn, peas and onions, it can be considered a one-dish meal that has most of your daily nutritional requirements.

As close as I can get to Vogels bread (New Zealand). Dense and moist, made in a bread machine.

The oldest sweet tea recipe (ice tea) in print comes from a community cookbook called Housekeeping in Old Virginia, by Marion Cabell Tyree, published in 1879.

These delicious cookies have a history that dates back to end of the 12th century A.D. They were first made in the convent of Martorana in Sicily.

Great sauce for chinese dumplings, and dim sum in general.

The key here is a very fine chop on the fresh veggies. Heat the oil in a large skillet over medium to high heat. Add onions and cook for about 5 minutes until softened.

If you are lucky enough to find quince at the farmers market (or grow them yourself), try this rich and satisfying soup.

A fine and tasty gravy that’s perfect for roast pork

Boeuf Bourginon made with Quorn. A vegetarian alternative that is lighter than the meat version but still has plenty of flavour. Serve with rice.

In Sri Lanka we also make a light curry out of unripe green papaya by adding grated coconut, turmeric, onion, garlic, sweet cumin, mustard.

This Red Beans and Rice is a great way to use your rice cooker, and gluten free too!

Juniper berries, green apple, and tangy vinegar give this German braised red cabbage it™s distinctive sweet and sour flavor.

Esta salsa que tiene origen coreano y un twist mexicano, es excelente acompañamiento para los dumplings coreanos o carnes. También se puede utilizar sobre arroz, agregando un toque picosito.

This is an authentic Mexican salsa from Papantla Veracruz. This recipe is from chef Carmen “Titita” Degollado, of El Bajío in Mexico City. Great with carnitas, or barbacoa tacos, eggs…

Sambal Goreng Labu Siam