My Global Table Archives - Food & Nutrition Magazine

My Global Table: Iran

March 1, 2019 Robin Foroutan

Guest editor Robin Foroutan invites readers to take a seat at the table and learn about her culture’s cuisine.

Preparing the iconic Persian rice chelo involves a time-honored cooking method that produces unforgettable flavor. This adaptation incorporates basmati rice and grapeseed oil and uses turmeric instead of saffron.

Fresh Herb Frittata

March 1, 2019 Ginger Hultin

Inspired by kuku sabzi, an herb-heavy egg dish traditionally served for Persian New Year, this version uses less oil and is baked instead of fried.

Spinach and Herb Beef Stew with Dried Limes

March 1, 2019 Michele Redmond

Spinach brightens this modification of ghormeh sabzi, a popular herb-centric Persian stew known for its sweet-sour taste and fermented aroma from dried limes.

My Global Table: Greece

January 5, 2019 Elena Paravantes

Some of the most vivid childhood memories I have about food are from the summers I spent in Greece. Every day was the same: We spent all morning on the beach, went home, ate, took

One-Pot Chicken Thighs and Orzo

January 5, 2019 Abbie Gellman

The classic Greek dish Kotopoulo Yiouvetsi gets a modern twist with whole-wheat orzo, canned tomatoes and feta instead of kefalotyri cheese. SERVINGS: 6 SERVING SIZE: 1 thigh and 1 cup orzo and sauce (310 grams)

Grilled Eggplant with Tomatoes and Feta

January 5, 2019 Karman Meyer

Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad. SERVINGS: 5 SERVING SIZE: 2 slices eggplant plus ¼ cup topping (140

Greek-Style Lima Beans

January 5, 2019 Cindy Gay

Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish. SERVINGS: 5 SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams) PREP