12 best algerian travel guides

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Cruise Ports Mediterranean Europe

Lonely Planet’s Cruise Ports Mediterranean Europe is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Catch the cable car up Mt Srđ for breathtaking views of Dubrovnik, work up an appetite for the world’s best pizza in Rome, stroll Chania’s lovely Venetian harbor, and taste some of Greece’s best food – all with your trusted travel companion. Discover the best of Mediterranean Europe and begin your journey now!

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About Jenn Louis

Jenn Louis has enjoyed a culinary career spanning more than two decades. She grew up believing that a creative path was in her future and found her calling early in the kitchen. She has owned several highly acclaimed Portland restaurants as well as a wildly successful full-service catering company. Jenn has competed on Bravo's Top Chef Masters, was named one of Food & Wine's Best New Chefs in 2012, and her simple, sophisticated cooking style, championing seasonal Pacific Northwest US ingredients, has earned her two nominations for the James Beard Foundation Award of Best Chef: Northwest. Her debut cookbook, Pasta By Hand, published in 2015, was nominated for an IACP from the International Association of Culinary Professionals. Her second book, The Book Of Greens, won an IACP award in 2017. The book was also nominated for a James Beard Award. Jenn is involved with nonprofits including Alex's Lemonade Stand Foundation and Portland Homeless Family Shelter.

Samgyetang

This soup is served as a summer dish in Korea, eaten as a way to retain energy and to balance the body’s heat in the intense humidity of the season. Koreans have a saying: Fight fire with fire. So, they designate the three hottest days of the year as sambok. The dates vary each year, but they usually fall in July and August. First is chobok (beginning), ten days later is jungbok (middle), and twenty days after that is malbok (last). During this time, samgyetang restaurants will have lines forming out the door, while inside they are packed with diners eating hot, steamy, ginseng-infused soup, with sweat running down their foreheads. Samgyetang is made at home, too. Serve with kimchi.

Laska

Versions of this fragrant laksa paste (curry) are seen in Malaysia, Singapore, Indonesia and Southern Thailand. It is believed to have originated as a blend of Chinese ingredients and Southeast Asian cooking practices. Chinese wheat noodles can replace rice noodles, and seafood can be used to replace chicken. Laksa paste is a bit labor-intensive to make, and some ingredients may take an extra trip out, but it is worth it. Laksa paste can be made a week ahead, stored airtight in the refrigerator, or can be frozen in ice-cube trays for up to two months.

Chikhirtma

This soup is made for families as a comfort meal, to heal the sick, and to cure a hangover. The creaminess is warming on a cold day, and the herbs add a bright note to this otherwise rich soup. Some versions of chikhirtma include potatoes, asparagus, corn or peas, and the Adjika adds bold heat.

Isabel’s Matzo Ball Soup

The story goes like this: My mom’s (Isabel’s) matzo balls were never as tender as she wished until she made a batch of matzo balls, turned off the heat and left them in the poaching liquid while we went to services at the synagogue. When we returned to eat dinner, the balls, sitting in the warm water for an hour or two, softened and plumped up. Her, and now my, cooking method was changed forever.

Place the chicken fat or olive oil, eggs, matzo meal, water and salt in a large bowl and stir until completely combined. Cover with plastic wrap and chill for 30 minutes.

Bring a large pot of very well salted water to a simmer. Scoop the batter into soft but not packed golf-ball-sized balls, then lightly drop into the simmering water, partially cover with a lid and simmer for 30 minutes. Turn off the heat and leave to stand, still covered with a lid, for 30 minutes.

Gently heat the stock until hot, season with salt and ladle into serving bowls with 2 matzo balls each. Garnish with dill.