My Global Table

In 2018, Food & Nutrition is featuring a cultural competency series called My Global Table. We’re doubling down on diversity with informative articles and recipes inspired by culinary traditions from around the world.

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
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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
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.

Greek dishes on display on a table
From the Magazine

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
From the Magazine

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
From the Magazine

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
From the Magazine

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