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.

Persian-Style Rice
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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
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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.

Greek dishes on display on a table
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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

Pot filled with chicken and orzo
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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)

Plate of grilled eggplant with tomatoes and feta
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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

Plate of Greek-style lima beans
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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

Zucchini Cups
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Middle Eastern-Style Stuffed Zucchini Cups

November 8, 2018 Sarah Pflugradt

A twist on the Middle Eastern dish mahashee, zucchini “cups” are filled with seasoned meat, rice and onion before being simmered in a garlicky tomato sauce. SERVINGS: 5 SERVING SIZE: 3 zucchini cups (370 grams)

Various bowls of Syrian food.
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My Global Table: Syria

October 29, 2018 Rahaf Al Bochi

Syria. Saying the country’s name nowadays invokes images of sadness, sorrow and despair. The civil war has increased awareness of Syria and a flood of refugees worldwide. But for many Syrians, our home country remains

Lemon Sweet Rolls
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Lemony Sweet Cheese Rolls

October 29, 2018 Michele Redmond

A spin on the traditional Syrian dessert halawet el jibn, these sweet cheese semolina rolls feature lemon in place of orange blossom and rose waters. SERVINGS: 12 SERVING SIZE: 3 pieces (60 grams) PREP TIME:

Chopped Salad
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Chopped Salad with Lemon Dressing

October 29, 2018 Deborah Murphy

Inspired by fattoush, this recipe features chickpeas and pistachios for added protein, eliminates difficult-to-find sumac and uses store-bought pita chips to reduce prep time. SERVINGS: 6 SERVING SIZE: 2 cups (210 grams) PREP TIME: 25