Enjoy this verbal and visual Moroccan feast brought to you by two of Tunis’s acclaimed restaurants. Shared regional influences and geography unite the culinary traditions of Morocco and Tunisia, yet they are far from redundant. Moroccan cuisine is more familiar to the outside world than Tunisia’s. I have to argue that this phenomenon is for…
Year: 2015
Tunisian wine: A surprising discovery
Tunisian wine? Such a thing exists? Across the spectrum of Tunisian food and drink, it was the quality, availability, and affordability of Tunisian wine that surprised most. How does it compare to other wines around the world? Those of you familiar with the Arab and Muslim worlds may expect alcohol to be difficult, or at least, expensive –…
Having fun with harissa, Part II: Spicy harissa hummus
Give that tired, mass-produced hummus a run for the money with a hearty homemade hummus with the smoky red pepper and chili kick of North African Harissa. Hummus will never be the same! After a few weeks in Tunisia, I was inspired to find several ways to use harissa. In my last post, I discussed…
Having fun with harissa, Part I: The harissa omelet
Whether you’re a harissa fan or harissa what?, learn about this spicy North African condiment and try out a few recipes – you’ll be hooked! Today, I’ll share a habit I started while in Tunisia on the #wholelifechallenge – limiting starches, sugars, and dairy – by incorporating harissa into an omelet for a spicy, satisfying,…
A Roman holiday in Tunisia: Picnic like the Romans did
My most memorable food adventure in Tunisia was self-made: a group picnic that made good use of Tunisian foods, French cheese, Tunisian wine, and Italian cookies, set against the backdrop of an A.D. second century amphitheatre in which thousands of Tunisian citizens of the Roman empire must have done the same while enjoying a comedic…
What is Tunisian cuisine?
This post is the first in a series about Tunisia, a small country on the Mediterranean Sea in North Africa. To many of you in Europe, it may be familiar as a budget-friendly tourist destination at its beach resorts. To much of the rest of the world, Tunisia took on importance as the birthplace of…
Calling all Ambassadors: The CD needs you!
I’m hijacking this regularly scheduled post to make this request of you readers: Most of you have your own stories to share – the food adventures and discoveries, the memories of an experience and place – whether during travels or in your own backyard. Or perhaps you have a favorite recipe to share, one inspired…
The best grits you’ll ever eat – and make yourself
Often in life, the best ideas are the simplest. The best dishes are not necessarily the most complex – like molecular gastronomy, for example. Nice to look at, but really? These grits, quite the opposite, are insanely good. I promise you that you will never taste grits as good as this recipe. I also bet…
Wedel chocolate cafe: Polish confections for a chocoholic
Women and chocolate. Few food stereotypes are more appropriate – at least in my case. I am someone constantly in search of my next chocolate fix. In Krakow, Poland, I did not have to look too hard to find Wedel, a chain of chocolate cafes that feel like the perfect spot to celebrate girls’ day…
Zielona Kuchnia: An organic experience in Krakow
Classic continental European dishes take on organic, Polish interpretations at one of Krakow’s best modern restaurants. I’ve found that I can visit any city in Europe and find menus that put the city, region, or country’s spin on dishes from throughout the continent. The more I travel, the more I notice the culinary influences of…
The Culinary Diplomat 