14 best international recipes

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Cooking Class Global Feast!

Cooking Class Global Feast! introduces kids aged 6–12 to world food traditions through 50 delicious multicultural recipes. This third book in Deanna F. Cook’s series of best-selling kids' cookbooks gets young chefs into the kitchen — and out of their culinary comfort zones — with an educational exploration of international dishes.

Mealie Meal Bread

In South Africa, some kids like to eat mealie meal, a porridge made of ground-up corn. For a taste of mealie meal, make this quick ground-corn (or cornmeal) bread.

Chicken Curry

Curry powder is the secret to this flavorful chicken dish. Many spices are in curry powder — cardamom, turmeric, cumin, coriander, cloves, and more. You can buy lots of different kinds of premade curry powder at the grocery store.

Brigadeiros

Ready to roll? Stir up these chocolaty fudge truffles, then roll them in shredded coconut, nuts, and other tasty toppings. They’re a favorite docinho (pronounced DOH-see-noh), or candy, in Brazil.

Fun Extras!

Go beyond the recipes with global taste tests, ideas for hosting an international food night, profiles of real kid cooks, a pop-out food passport, international flags, and world language flash cards.

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La Cocina (pronounced la co-see-nah)

means 'The Kitchen' in Spanish

La Cocina is an incubator kitchen founded in San Francisco. It provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities.

This cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, in the neighborhoods you’ve been meaning to visit.

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A Look Inside!

This book includes an introduction with four pages of hints and tips for using Crock-Pot slow cookers, plus another four pages of detailed seasonal content.

The chapters are organized by season and include:

Winter: Holiday Entertaining, Hearty Soups, Stews and Chilies, Meaty Main Dishes

Spring: Lighter Bites, Brunch and Breakfast

Summer: Fresh Catch, Patio Party Foods

Fall: Fall Favorites, Veggie Variety, Soups For Supper

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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.

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Malvasia

Makes 6 servings

Producers to Look For

Castello di Luzzano

Burja Estate

I Clivi

Poggiosecco

Malvasia, also known as malvazija (MAHL-va-zee-ah), depending which part of Europe you’re in, is a grape that many people are unfamiliar with. Its habitat runs throughout Italy, Slovenia, Greece, Spain, and Portugal, with far-flung examples from California and South America. Ever drunk Malmsey Madeira? It’s made from malvasia.It’s a particularly sweet version of the grape, but also one of the great examples. There’s a time and place for a honeyed, deeply caramelized dessert wine; this is not it. We’re hoping to turn you on to dry malvasia, with its tropical fruits, beeswax, and chamomile profile. It’s got acidity, but not too much, and an unexpected weightiness that makes it feel a bit more serious than you might expect. We’ve suggested malvasia from around Europe in hopes that you might taste a couple of different bottles side by side to see the differences in style.

Many producers make orange, or skin-contact, malvasia. They’ll be too tannic and savory for this recipe, so avoid them and grab a bottle of white.

This is a dish that’s all about few, but very good, ingredients. Make this at the height of melon season, when the cantaloupes are dripping with their intoxicating juices and their flesh is both perfectly orange and slightly yielding.

Choose a ripe avocado and watermelon radishes and really fruity olive oil. Have your butcher shave your prosciutto paper-thin. And please don’t skimp on the freshly ground pepper and flaky salt. What you’ll find with this pairing is that the salty-sweet combination of the melon and ham beautifully complements the perfumed aromatics of a dry malvasia.

Recipe

Halve the cantaloupe and scoop out the seeds. Cut the melon lengthwise into quarters and trim off the rinds. Using a mandoline, or working carefully with a chef’s knife, slice each quarter lengthwise into 1⁄8-inch-thick pliable ribbons. Arrange the ribbons on a large platter in an even layer, folding and rolling them in a beautiful tangle. Fold and nestle the prosciutto slices around the melon ribbons.

Halve the avocado, remove the pit, and cut the flesh lengthwise into quarters. Cut each quarter crosswise into very thin slices without cutting through the peel. Now scoop the slices from the peels. Dot the avocado around the salad, in groupings of 4 to 6 slices that are slightly fanned out.

Tuck the radish slices into the salad here and there. Tear the mint leaves if they are large, but keep the small ones whole, and scatter them over the top. Drizzle the salad with the oil, sprinkle with salt and several grinds of pepper, and serve.