From the category archives:


Thai Green Mango Salad

by Karen June 13, 2011
Thumbnail image for Thai Green Mango Salad

Summertime means mangoes and thankfully for a mango-lover like myself they're popping up all over the place. As you squeeze your way through a crate full of mangoes in search of that perfect give, make sure you don't pass up those rock hard green mangoes. Many cultures around the world make use of these under-ripened [...]

[click to continue...]

Pão de Queijo (Brazilian Cheese Breads)

by Karen June 7, 2011
Thumbnail image for Pão de Queijo (Brazilian Cheese Breads)

Cassava, also known as the yucca or manioc, is a tuber originally from South America and is a staple throughout most tropical places in the world.  This root is so versatile that it has been dubbed 'the bread of the tropics'  and is particularly important in many African countries where it is used in a [...]

[click to continue...]


by Karen May 31, 2011
Thumbnail image for Shakshuka

Shakshuka. Try saying that five times as fast as you can!  The name is quite the mouthful, but the dish is a simple and brilliant concept.  Shakshuka is eggs poached in a spicy tomato sauce.  When I first saw this classic Israeli dish, I knew I had to make it.  If you've been following this [...]

[click to continue...]

GD Turns One: Celebrating with Key Lime Pie and a Giveaway!

by Karen May 25, 2011
Thumbnail image for GD Turns One: Celebrating with Key Lime Pie and a Giveaway!

Globetrotter Diaries is one year old today! 365 days, 138 posts, and many kitchen disasters later, Valerie and I are still at it.  We’re so grateful to have met this little community of adventuresome globetrotters. Looking back on the very first post, I can’t believe how many “travels” we’ve taken.  Like many bloggers, I began [...]

[click to continue...]

From the Other China: Uighur Lamb Kebabs

by Karen May 18, 2011
Thumbnail image for From the Other China: Uighur Lamb Kebabs

Last week I made a very common Chinese dish, Chinese tea eggs. However, when we speak of Chinese food we're typically referring to the food of Han Chinese, which is an ethnic group that makes up about 92% of China's population. But at a population of 1.3 billion people, the seemingly meager 8% constitutes a [...]

[click to continue...]

From the Other China: Xinjiang Oasis Salad

by Karen May 18, 2011
Thumbnail image for From the Other China: Xinjiang Oasis Salad

This is a perfect summertime salad inspired by the hot and dry summers in the Xinjiang province of China.  It reminds me of a shirazi salad, which isn't surprising given Xinjiang's location along the Silk Road.  The dressing for this salad is a simple mixture of fresh herbs and some salt.  Enjoy this cooling salad [...]

[click to continue...]

Berbere: An Ethiopian Staple

by Karen May 17, 2011
Thumbnail image for Berbere: An Ethiopian Staple

Throughout the lifespan of this blog I’ve amassed an enormous collection of spices.  Name it and I probably have it.  This is unavoidable when you’re cooking dishes from around the world, but a luxury to have exotic aromas and flavors at your fingertips.  With this, however, comes the problem of using up these spices before [...]

[click to continue...]

Chinese Tea Eggs

by Karen May 12, 2011
Thumbnail image for Chinese Tea Eggs

Eggs, how do I love thee?  Let me count the ways.  I love thee soft-boiled with some kaya toast dipped into the runny yolk.  And scrambled with some herbs and melty cheese.  And simply cooked over-medium in melted butter.  I love eggs any way, any time of the day.  One of my earliest egg-lovin' memories [...]

[click to continue...]

Moroccan Chicken Tagine With Preserved Lemons

by Karen May 5, 2011
Thumbnail image for Moroccan Chicken Tagine With Preserved Lemons

There are few dishes as beautiful and unique as a Moroccan tagine.  It's a mélange of seemingly disparate spices and ingredients like saffron, dried fruit, ginger, olives, and preserved lemons.  But these flavors blend harmoniously and reflect Morocco's history as a crossroads between the Middle East, Africa and Europe.  Tagine is a method of slow-cooking [...]

[click to continue...]