My Global Table: Venezuela | Food & Nutrition Magazine | Volume 9, Issue 1
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My Global Table: Venezuela

January 6, 2020 Marianella Herrera

I was born and raised in Caracas, Venezuela. My father was from Margarita Island, located in the northeast, and my mother is from the country’s second-largest city, Maracaibo, at the opposite extreme in western Venezuela.

Coconut-Topped Chocolate Cake | Food & Nutrition Magazine | Volume 9, Issue 1
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Coconut-Topped Chocolate Cake

January 6, 2020 Ashley Thomas

Inspired by the popular Venezuelan dessert negro en camisa, this modified version replaces butter, sugar and English cream with avocado, dried plums and coconut, respectively.

Kale, Onion and Black Bean Arepas | Food & Nutrition Magazine | Volume 9, Issue 1
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Kale, Onion and Black Bean Arepas

January 6, 2020 Andrea Mathis

A favorite in Venezuela, an arepa is gluten-free corn bread that is crunchy on the outside and tender on the inside. This vegetarian version is filled with beans and vegetables.

My Global Table: Mexico | Food & Nutrition Magazine | November/December 2019
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My Global Table: Mexico

November 28, 2019 Katya Galbis

Mexican cuisine is well-known around the world thanks to its delicious flavors and variety of ingredients, colors and condiments.

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Fresh Cactus Leaf Salad

October 30, 2019 Zachari Breeding

Fresh nopales, or cactus leaves, offer texture and flavor similar to green beans and a sap similar to okra. Little labor is required to transform the prickly pads into a delicious dish.

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Baked Chicken Tortilla Cups

October 30, 2019 Cindy Gay

Heat is tamed in this mild, bite-sized version of spicy chicken tinga. Flavorful chicken layered with beans and cream is baked in tortilla cups using a muffin tin.

Cabbage Casserole
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Cabbage Casserole

August 30, 2019 Ashley Thomas

A take on the Swedish dish kålpudding, this version replaces half the meat with mushrooms, white rice with brown rice, and molasses with brown sugar. Serve with cranberry sauce and boiled potatoes.

My Global Table: Sweden
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My Global Table: Sweden

August 30, 2019 Maria Gustafsson

Reflecting the seasons and using ingredients that were particularly suitable to our climate and environment led to many regional Swedish dishes and local variations of national dishes.

My Global Table: Japan
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My Global Table: Japan

July 2, 2019 Miho Hatanaka

Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and people alike.

Miso Steamed Rice with Salmon Flake
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Miso Steamed Rice with Salmon Flake

July 2, 2019 Deidra Nelson

This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.

Miso Soup with Eggplant
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Miso Soup with Eggplant

July 2, 2019 Deborah Murphy

This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.

Tamales Tolimenses
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Tamales Tolimenses

April 29, 2019 Zachari Breeding

Traditional Colombian tamales are served open-faced. This version uses canned peas to reduce cooking time, lean meat and poultry, and brown rice instead of white rice.

Baked Feta Fritters
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Baked Feta Fritters

April 29, 2019 Emily Cooper

Inspired by the classic Colombian treat buñuelos, these fritters are made with feta cheese and are baked in a donut hole pan instead of fried.