On my travels, I love to meet real people, cook and share food, and collect recipes.

You can easily adjust the serving size by clicking on it – the recipe will automatically scale up or down.

These are some of the recipes shared with me over the years – to see the stories and photographs that go along with each, find the link to the blog post in the excerpt.

Happy eating!

Loobia Polo, Salad Shirazi and Mint YoghurtMy Iranian friend, Pouya, is a man of many talents. He makes things from leather, knows a lot about almost everything, and can cook very well too. He came over to share some recipes from his homeland. From
Fragrant Asian Baked TroutBack in University, I used to work for the local council's program for people with physical and intellectual disabilities. We ran really incredible programs and activities - one day, we took everyone to the local Rainbow Trout farm and spent the day fishing for our dinner. We came home with more fish than we could carry - so the easiest way to cook them all up was to bake them in papillote (baking paper), stuffed with herbs. This is more of an idea than a recipe, because it's so flexible - but you must start with very fresh fish! From
Paella de Maria LuisaMy friend Edward once lived in Spain teaching English. One of the teachers at his school cooked him Paella, and he loved it so much he asked her to teach it to him. The recipe was written in Spanish without quantities, because they cooked it as they felt it! Edward cooked me this Paella and I did my best to turn it into a quantifiable recipe. Sorry Maria Luisa - I made a few adjustments too. If you want to try the original, just omit the chicken, chorizo, saffron and paprika. From
GimbapMy friend Edward went to work in South Korea for a while, and came back with a lot of interesting foods to try. He set up a cooking night with some Korean friends to make Gimbap, which is similar to sushi rolls. Best served with a lot of soju!
Francisca’s EmpanadasFrancisca worked at the Berkeley Food Collective with her Chilean husband - at the heart of one of the most formative food movements the USA has ever seen. Francisca is from Mexican descent, and together, along with the other Latin American workers, they contributed one Latin American recipe each to the menu. Francisca learnt how to make empanadas there, both in the Chilean way and the Argentinian way. Later on in life, Francisca used to sell these empanadas out of a food cart at the University of Wisconsin.
Citrus Butter CookiesMy parents live in the Midwestern desert of Phoenix, Arizona. It's incredibly hot, dry, dusty - but citrus grows so well. During harvest, the immense tangelo tree in their backyard spawns so many fruits that we can barely keep up. We pick them straight off the tree, blend them whole for juice, eat them while still standing under the tree with the sticky sweet juice dripping off our elbows, or bake them into cookies like this.
Welsh CakesIn Cardiff, Wales, there's a big food market where you can get both fresh produce from regional farms, or very localised dishes to eat at plastic tables under the great glass roof. This market has been trading since the 1700's, and is the best place to try Welsh food. It was here I sat and had a big hearty breakfast of blood pudding, eggs, cockles and laverbread (boiled minced seaweed from the British coastline). You'll also find lines of Welsh grandmas, scooping up what look like little pancakes into paper bags as fast as they can and sprinkling with fine sugar as the orders pour in for one of the simplest, most addictive cakes you can ever imagine. Perfect with a cup of black tea and milk.
Guinness CakeIn my early twenties I worked as a pastrychef in an old-fashioned London Deli and Grocer. The cook was a lovely Irish woman who shared many recipes with me - my favourite being this one. We used to trim off the edges of the sheet cake to cut the slices into perfect squares - after we took the slices into the cafe, we would rush back downstairs to eat the slightly-warm-buttery-crumbled-messy cake ends, spilling cream cheese icing and dark, rich, moist crumbs all over ourselves in the process.

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