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I'm not the biggest fan of mixing fruit with savory dishes, but I was hoping to find something for this challenge week that wouldn't...

We've been to Macau once. It was a one-day excursion over 17 years ago during a trip to Hong Kong, and I don't remember much. (Of co...

Back in 2014, the first year I (unofficially) did the 52 week cooking challenge, one of the themes came up as molecular. It was one of the f...

When I think of Georgian food, the dish that immediately comes to mind is khachapuri. We've never been to a Georgian restaurant to try i...

So behind on catching up from last year's challenge! I've already made Week 9's dish for this year, so I really need to get goin...

I don't know if I've mentioned it before, but I love, love, love garlic chives. In reading the Parwana cookbook, I learned that in A...

I've mentioned the Parwana cookbook here before , and besides the pizza, it was a big reason why we revisited our exploration of Afghan ...

They just announced Week 8 of the 2023 challenge, so I better start getting these 2022 posts done... Khichdi is one of those comforting dish...

A few days after the kofta pizza , it was time for our second Afghan pizza! I used the same recipe page from Afghan Culture Unveiled , this ...

At the end of the last post , I mentioned rounding out our exploration of Afghan cuisine and moving on to Alabama, so it would be logical if...

I had put together an entire list of recipes I wanted to try to make for the Afghanistan portion of AtWCC, but there was one conspicuous abs...

I don't remember how I got there, but in looking at Afghan recipes, I ended up on one for naan on My Ginger Garlic Kitchen . I had alrea...

In our year in review for last year , I mentioned that we've done a lot of hoppin' John and collard greens for New Year's Day, b...

The last component of our Afghan dinner, accompanying the chapli kebab and the naan and tomatoes, was qorma-e-sabzi, a slow-cooked, stewed...