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

Carrot Pancakes | Food & Nutrition Magazine | Volume 9, Issue 1
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Carrot Pancakes

January 6, 2020 Tawnie Kroll

Full of nutritious carrots and carrot cake spices, these pancakes are a breakfast treat.

Coconut-Topped Chocolate Cake | Food & Nutrition Magazine | Volume 9, Issue 1
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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.

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

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

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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.

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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.

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Simple Date Syrup

October 30, 2019 Leanne Ray

A versatile sweetener with caramel-like flavor from dates, this syrup can be used in place of honey or maple syrup in baking, tea or homemade dressings and sauces.

Tempeh Italiano
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Tempeh Italiano

August 30, 2019 Abbie Gellman

Roasted tempeh, sun-dried tomatoes, artichokes and cannellini beans make this a hearty vegan meal.

Cabbage Casserole
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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
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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.

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Four Cream Sauce Recipes

August 25, 2019 Jill Melton

How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk

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Three Green Herb Sauces

August 25, 2019 Jill Melton

Bright, fresh green herbs awaken our senses. Arugula Pesto Almost any herb or green can be tossed into a pesto, including kale, basil, parsley, cilantro and arugula. Dollop this pesto in hot pasta, chicken chili,