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

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.

From the Magazine

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.

From the Magazine

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
From the Magazine

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
From the Magazine

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
From the Magazine

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
From the Magazine

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
From the Magazine

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
From the Magazine

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
From the Magazine

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.

Persian-Style Rice
From the Magazine

Persian-Style Rice

March 1, 2019 Elizabeth Shaw

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
From the Magazine

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.