Create easy ethnic recipes from around the world and learn about the best international cuisine.
Originally published: November 2017 Updated: December 9, 2018 by Analida I found out about these authentic Lithuanian cookies from two Lithuanian girls, Gierdre and Gerda. They were working at the guest house I stayed in this summer. The two young women were part of an exchange program at Chautauqua Institution. I met up with them one…
Originally published: January 2014 Updated: December 2, 2018 by Analida Pernil (per neel) is a typical Puerto Rican dish consisting of a pork roast/shoulder that has been marinated overnight and slow roasted at 300 F. The result is a flavorful, and tender meat that will fill your house with a delicious aroma, and your belly with…
Originally published: July 14, 2014 Updated: November 28, 2018 by Analida Coquito is a creamy coconut milk beverage native to Puerto Rico. Literally translated it means “little coconut,” however there is nothing little about this drink. Its taste is rich, creamy and accented with a hint of vanilla and cinnamon. Coquito is traditionally served at…
One of my favorite things to do around the Holidays is making old fashioned hard candy. The house smells so good, and your friends love you for the gift. Two caveats: Cover every square inch of your countertops in newspaper topped with aluminum foil, and line your stove. Wear long pants, closed toed shoes, and…
Originally published June 2014. Updated November 2017 by Analida Bistec Encebollado is simply steak and onions. This Puerto Rican dish is outstanding in flavor but also incredibly easy to make. From cube steaks to sirloin, all my friends have a different preference. How could that be? I decided to stick with the tried and true-my beloved…
Originally published April 2017. Updated November 2018 by Analida Without a doubt French patisserie fruit tart is among my most favorite desserts. Topped with copious amounts of fruit, I’m being healthy, right? As long as I ignore the cream filling. This dessert wows visually, but it’s not difficult to put together Three parts: shortcrust, cream…
Originally published February 2014. Updated November 2017 by Analida Mushroom tapas are cooked to tender perfection with onions and garlic, and then served on a crusty bread. Are you convinced yet? Did you know that Pennsylvania is the mushroom capital of the US? Yes, apart from being the sultans of snow we are also apparently…
Originally published January 2014. Updated October 2018 by Analida Hola everyone! Slow cooked authentic Mexican pork carnitas is what I am making today. The smell is filling my house and I am getting HUNGRY. I said to myself “I am going through all this trouble, why not blog about it, right?” There is nothing like…
Originally published March 2015. Updated October 2018 by Analida Irish Brown Bread is as typical as a pint of Guinness. It is a close cousin, or stepbrother to the Irish soda bread made with white flour. Although today both are equally popular, brown bread was initially more common because white flour was more expensive. People…
Originally published December 2013. Updated October 2018 by Analida Moroccan Chicken Tagine is a classic North African dish, think stew. Tagine is also the name of the clay cooking vessel pictured below. Make this recipe in a ceramic tagine or slow cooker, read on! The cooking vessel is a shallow with a removable cone-shaped lid that…
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