by Mike DiGiacomo | May 2, 2021 | NAM Cooking
Chef Nina Sodji shares the recipe and her journey from Togo to Omaha, Nebraska. Calabash nutmeg has a similar taste to that of nutmeg but less aromatic and spicier, used in soups, sauces, goat stews and desserts. Native to 19 countries in tropical Africa, the seed...
by Mike DiGiacomo | Apr 25, 2021 | NAM Cooking
A dish and spice named after two border cities, showcased by two Turkish-Americans who come from a city that lies in two continents. Adana kebab with Urfa pepper, a side of Shepherd salad, a glass of Ayran yogurt drink and a slice of Baklava is the perfect meal for...
by Mike DiGiacomo | Apr 18, 2021 | NAM Cooking
A true European spice and an authentic European recipe. Caraway seeds and krautsalat, German for cabbage salad otherwise known as coleslaw, are like twins. You can’t make or have krautsalat without the spice. Shaped like a crescent with five pale ridges and...
by Mike DiGiacomo | Apr 11, 2021 | NAM Cooking
Chef Wilson Calixte shares the recipe, the history attached to it and his journey to the United States. Soup Joumou is not Russian caviar or Japanese Wagyu meat that would cost you an arm and a leg or a week’s budget to prepare. It is just a pumpkin soup that...
by Mike DiGiacomo | Apr 4, 2021 | NAM Cooking
Chef Cedric Fichepain shares his grandmothers’ recipe as well as his journey to the United States. Although, ratatouille became the synonym of the French cuisine after the animated movie with the same title came out in 2007, the dish has long been a staple of...
by Mike DiGiacomo | Mar 28, 2021 | NAM Cooking
Sunday meal with a bowl of Thailand’s tom yum soup and a story of a hobby born out of desperation. Who brought chili peppers to Thailand from South America is debatable, however, all agree that Thai chili peppers are unique in shape and powerful in taste. Most...
