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HomeMy Global Table

My Global Table

This cultural competency series features informative articles and recipes inspired by culinary traditions from around the world.

My Global Table: Indonesia | Food & Nutrition Magazine | Volume 9, Issue 5
From the Magazine

My Global Table: Indonesia

December 21, 2020 Jessica Lehmann

As the daughter of immigrants from Indonesia and the Philippines, my childhood memories of family meals are infused with the aromas and flavors of southeast Asia

Tempeh with Vegetables and Peanut Sauce | Food & Nutrition Magazine | Volume 9, Issue 5
From the Magazine

Tempeh with Vegetables and Peanut Sauce

December 21, 2020 Deborah Murphy

A vegan adaptation of gado-gado, a popular Indonesian dish, features a creamy peanut dressing, tempeh and a colorful array of cooked and fresh vegetables.

Marinated Shrimp | Food & Nutrition Magazine | Volume 9, Issue 5
From the Magazine

Marinated Shrimp

December 21, 2020 Deidra Nelson

This take on the Indonesian dish udang bakar incorporates fish sauce in place of shrimp paste and colossal shrimp in place of prawns, which can be grilled, baked or sautéed.

Chicken Stewed in Coconut Sauce | Food & Nutrition Magazine | Volume 9, Issue 5
From the Magazine

Chicken Stewed in Coconut Sauce

December 21, 2020 Sarah Pflugradt

Based on the traditional Indonesian dish ayam panggang bumbu besengek, this modified version uses a few different spices and bite-sized pieces of boneless skinless chicken breast to reduce cooking time.

Chicken and Fish Soup with Vegetables | Food & Nutrition Magazine | Volume 9, Issue 4
From the Magazine

Chicken and Fish Soup with Vegetables

September 11, 2020 Michele Redmond

Chicken and smoked mackerel replace beef and koobi, a popular Ghanaian fish, in this version of light soup.

My Global Table: Ghana | Food & Nutrition Magazine | Volume 9, Issue 4
From the Magazine

My Global Table: Ghana

September 11, 2020 Laurene Boateng

I grew up in Ghana surrounded by crops, livestock and food.

Spicy Collard Green Sauce with Herring | Food & Nutrition Magazine | Volume 9, Issue 4
From the Magazine

Spicy Collard Green Sauce with Herring

September 11, 2020 Andrea Mathis

Collard greens and olive oil replace fresh taro leaves and palm oil, respectively, in this take on abom, a traditional Ghanaian sauce commonly served over boiled yams or plantains.

Millet Porridge with Black-Eyed Pea Patties | Food & Nutrition Magazine | Volume 9, Issue 4
From the Magazine

Millet Porridge with Black-Eyed Pea Patties

September 11, 2020 Abbie Gellman

Black-eyed peas and spices are blended into patties, pan-fried and served with millet porridge in this adaptation of Ghana’s traditional dishes koose and kooko.

My Global Table: Turkey | Food & Nutrition Magazine | Volume 9, Issue 3
From the Magazine

My Global Table: Turkey

July 7, 2020 Didem Kanca Ustay

Geography and the vast migration of Turks from Central Asia to Europe over centuries have shaped Turkish gastronomy.

Braised Okra with Lamb | Food & Nutrition Magazine | Volume 9, Issue 3
From the Magazine

Braised Okra with Lamb

July 7, 2020 Julie Andrews

This stew is inspired by Kuzu etli bamya with okra and lamb in a spiced and herbed tomato broth.

Roasted Artichokes with Olive Oil | Food & Nutrition Magazine | Volume 9, Issue 3
From the Magazine

Roasted Artichokes with Olive Oil and Lemon

July 7, 2020 Sarah Pflugradt

Classic flavors of the Turkish dish Zeytinyağlı enginar come together quickly with canned artichokes, frozen peas and quick roasting rather than boiling on the stovetop.

Squash Dessert | Food & Nutrition Magazine | Volume 9, Issue 3
From the Magazine

Squash Dessert

July 7, 2020 Ashley Thomas

In a modified version of Kabak Tatlısı, roasted butternut squash replaces boiled pumpkin, and honey and cinnamon are used in place of sugar.

My Global Table: Afghanistan | Food & Nutrition Magazine | Volume 9, Issue 2
From the Magazine

My Global Table: Afghanistan

March 20, 2020 Fatima Bahary

A landlocked country in the heart of Asia known for the Silk Road, The Kite Runner, and, of course, food, Afghanistan’s cuisine fuses flavors that’ll make your taste buds dance.

Layered Eggplant with Yogurt Sauce | Food & Nutrition Magazine | Volume 9, Issue 2
From the Magazine

Layered Eggplant with Yogurt Sauce

March 20, 2020 Deborah Murphy

This version of the traditional Afghan dish banjan uses roasted eggplant rather than fried. Cooked eggplant, peppers and tomatoes are layered with creamy yogurt sauce, then garnished with fresh herbs.

Whole-Wheat Leek and Red Pepper Bolani | Food & Nutrition Magazine | Volume 9, Issue 2
From the Magazine

Whole-Wheat Leek and Red Pepper Bolani

March 20, 2020 Michele Redmond

A bread pocket stuffed with savory and sweet, spice-infused filling, this twist on the traditional bolani features whole-wheat dough and added red pepper.

Chicken Dumplings with Chickpea-Tomato Sauce | Food & Nutrition Magazine | Volume 9, Issue 2
From the Magazine

Chicken Dumplings with Chickpea-Tomato Sauce

March 20, 2020 Abbie Gellman

Inspired by the traditional Afghan dish Munthoo or Mantu, this version lowers total fat by reducing the amount of oil and using ground chicken instead of beef.

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

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
From the Magazine

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.

Sauteed Fish with Tomato-Pepper Sauce | Food & Nutrition Magazine | Volume 9, Issue 1
From the Magazine

Sauteed Fish with Tomato-Pepper Sauce

January 6, 2020 Sarah Pflugradt

A modified version of the traditional Venezuelan corbullón de mero, this adaptation uses any firm white fish and ingredients that are easy to find in the grocery store.

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

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.

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