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PM2020-06-25T01:01:23+00:00monthlyhttps://theculinarydiplomat.com/2020/06/18/why-equality-and-social-justice-matter-to-the-cd/https://theculinarydiplomat.com/wp-content/uploads/2020/06/img_2150-1.jpgimg_21502020-06-18T16:07:25+00:00monthlyhttps://theculinarydiplomat.com/2020/05/21/throwback-thursdays-lodging-and-dining-at-the-real-life-hotel-rwanda/2020-05-21T02:30:07+00:00monthlyhttps://theculinarydiplomat.com/2020/04/30/throwback-thursdays-nairobis-tatu-makes-hotel-dining-a-special-occasion/https://theculinarydiplomat.com/wp-content/uploads/2020/04/11b0864a-8224-4bdf-8826-7790b035a05f.jpg11B0864A-8224-4BDF-8826-7790B035A05F2020-04-30T11:07:37+00:00monthlyhttps://theculinarydiplomat.com/2020/04/28/quarantine-cuisine-getting-creative-with-pesto/https://theculinarydiplomat.com/wp-content/uploads/2020/04/img_1835.jpgimg_1835Vernazza, a village part of the Cinque Terre, in pesto’s home region of Liguria in northernwestern 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from the roof of the imposing cliffside Oceanographic Museum, located in Monaco's ward of Monaco-ville, also the seat of government. 2020-04-09T22:29:55+00:00monthlyhttps://theculinarydiplomat.com/2020/04/07/the-culinary-diplomat-does-quarantine-cuisine/https://theculinarydiplomat.com/wp-content/uploads/2020/04/vjxjhlrmsyevogep4ydrg.jpgvJXjHlrMSyeVOGEp4YD%RgEgg white omelet with onions, red bell pepper, kale, and shredded asiago cheese, paired with zata'ar spiced Greek yogurt and an arugula side salad is a complete breakfast, lunch or dinner. https://theculinarydiplomat.com/wp-content/uploads/2020/04/hsetitqaqnegcbgyifknxa.jpgHseTitqAQNegCbGyiFknXAIt's a good night when Memphis Mafia ice cream and a tricky puzzle are 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personal2020-04-07T20:29:37+00:00monthlyhttps://theculinarydiplomat.com/2018/12/12/blue-hill-nyc-where-farm-to-table-found-its-soul/https://theculinarydiplomat.com/wp-content/uploads/2018/12/4cfb43f9-a294-4654-b3c8-34a97978890a.jpg4cfb43f9-a294-4654-b3c8-34a97978890ahttps://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1770-e1544652680137.jpgimg_1770https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1764.jpgimg_1764https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1758.jpgimg_1758https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1776.jpgimg_1776https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1766.jpgimg_1766https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1773.jpgimg_1773https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1774.jpgimg_1774https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1772.jpgimg_1772https://theculinarydiplomat.com/wp-content/uploads/2018/12/img_1769.jpgimg_17692018-12-12T22:41:58+00:00monthlyhttps://theculinarydiplomat.com/2018/02/18/karma-modern-indian-edible-art-with-south-asian-flare/https://theculinarydiplomat.com/wp-content/uploads/2018/02/ce6xbuisqo97dsgszcnaw.jpgCE6xb%UiSQO97dsGSZCNawThe coconut cake is mandatory! 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spaghettihttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image37.jpgimageTop: flat iron steak Bottom: summer squashhttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image36.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image35.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image34.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image33.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image32.jpgimageSpruce Pine's former train depot2015-06-20T15:16:06+00:00monthlyhttps://theculinarydiplomat.com/2015/06/18/the-general-muir-new-york-deli-meets-atlantas-rising-food-scene/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image31.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image30.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image28.jpgimage2015-06-17T01:15:40+00:00monthlyhttps://theculinarydiplomat.com/2015/06/16/a-visit-to-atlantas-krog-st-market/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image27.jpgimageNo words can really describe this ice creamhttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image26.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image25.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image24.jpgimageSome of Jeni's creative ice cream flavorshttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image23.jpgimageThe simple - yet so difficult! - menu of Yalla!https://theculinarydiplomat.com/wp-content/uploads/2015/06/image22.jpgimageThe chicken shawarma bowl at Yalla! A work of abstract food art and healthy gluttony.https://theculinarydiplomat.com/wp-content/uploads/2015/06/image21.jpgimageCup vs. conehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image20.jpgimageJeni's difficult menu board2015-06-16T02:54:40+00:00monthlyhttps://theculinarydiplomat.com/2015/06/13/impress-your-friends-with-truffled-red-pepper-coulis/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image19.jpgimageSauteed chicken, mushrooms, and quinoa pilaf with red pepper coulis https://theculinarydiplomat.com/wp-content/uploads/2015/06/image18.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image17.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image16.jpgimage2015-06-15T13:41:43+00:00monthlyhttps://theculinarydiplomat.com/2015/06/10/about-that-great-indian-food-experience-in-tunis/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image15.jpgimageComplex Indian food and Tunisian wine: a match made in globalization heaven2015-06-09T20:48:36+00:00monthlyhttps://theculinarydiplomat.com/2015/06/08/a-verbal-moroccan-feast/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image14.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image13.jpgimageChicken and olive taginehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image12.jpgimageSweet and savory chicken pastillahttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image11.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image10.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image9.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image8.jpgimage2015-06-07T23:21:17+00:00monthlyhttps://theculinarydiplomat.com/2015/06/06/tunisian-wine-a-surprising-discovery/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image7.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image6.jpgimage2015-06-06T04:08:00+00:00monthlyhttps://theculinarydiplomat.com/2015/06/03/having-fun-with-harissa-part-ii-spicy-harissa-hummus/https://theculinarydiplomat.com/wp-content/uploads/2015/06/image5.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image4.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image3.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image2.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image1.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/06/image.jpgimage2015-06-03T00:52:36+00:00monthlyhttps://theculinarydiplomat.com/2015/06/01/working-with-harissa-part-i-the-harissa-omelet/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image84.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image83.jpgimageServed with black truffle infused Brussels sprouts, this omelet is a spicy centerpiece for a tasty, healthy meal..2015-06-03T00:49:36+00:00monthlyhttps://theculinarydiplomat.com/2015/05/30/a-roman-holiday-in-tunisia-picnic-like-the-romans-did/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image82.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image81.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image80.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image79.jpgimageHomemade cheese and butterhttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image78.jpgimageThe village where we procured local bread, cheese, oranges and dateshttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image77.jpgimageMorning markethttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image76.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image75.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image74.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image73.jpgimage2015-05-28T21:19:46+00:00monthlyhttps://theculinarydiplomat.com/2015/05/27/what-is-tunisian-cuisine/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image67.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image66.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image65.jpgimageTasty Italian tagliatelle Bolognese with Tunisian winehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image64.jpgimageRoman ruins at Douggahttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image63.jpgimageStunning Islamic architecture meets ancient Punic and Roman artifacts at the 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estatehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image60.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image59.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image58.jpgimage2015-05-27T12:25:47+00:00monthlyhttps://theculinarydiplomat.com/2015/05/25/calling-all-ambassadors-the-cd-needs-you/2015-05-25T12:40:42+00:00monthlyhttps://theculinarydiplomat.com/2015/05/23/the-best-grits-youll-ever-eat-and-make-yourself/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image52.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image51.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image50.jpgimage2015-05-23T19:34:41+00:00monthlyhttps://theculinarydiplomat.com/2015/05/20/wedel-chocolate-cafe-polish-confections-for-a-chocoholic/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image49.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image48.jpgimageProsecco, yogurt & 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2015-05-19T21:54:55+00:00monthlyhttps://theculinarydiplomat.com/2015/05/18/zielona-kuchnia-an-organic-experience-in-krakow/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image47.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image46.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image45.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image44.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image43.jpgimage2015-05-16T13:15:11+00:00monthlyhttps://theculinarydiplomat.com/2015/05/16/pod-aniolami-under-the-angels-and-underground-for-polands-best/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image42.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image41.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image40.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image39.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image38.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image37.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image36.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image35.jpgimageRustic river trouthttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image34.jpgimage2015-05-15T22:23:56+00:00monthlyhttps://theculinarydiplomat.com/2015/05/14/exploring-food-and-beverages-in-lesser-poland/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image33.jpgimageCherry and bison grass (Zubrowka) vodkashttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image32.jpgimageItalian also shines in Polandhttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image31.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image30.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image29.jpgimageEuro-inspired cuisine at Gullliwerhttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image28.jpgimageOld Poland - veal with a classic chanterelle saucehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image27.jpgimageA bit of New Zealand in Krakow - Moa Burgerhttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image26.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image25.jpgimagePierogis to end all pierogis!https://theculinarydiplomat.com/wp-content/uploads/2015/05/image24.jpgimageClear beet soup2015-05-13T01:42:04+00:00monthlyhttps://theculinarydiplomat.com/2015/05/12/mutabel-the-arabic-twin-of-baba-ghanouj/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image22.jpgimageMutabel garnished with sumac (top left)https://theculinarydiplomat.com/wp-content/uploads/2015/05/image21.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image20.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image19.jpgimage2017-02-04T23:12:52+00:00monthlyhttps://theculinarydiplomat.com/2015/05/10/barcelona/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image18.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image17.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image16.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image15.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image14.jpgimage2015-05-12T16:33:28+00:00monthlyhttps://theculinarydiplomat.com/2015/05/07/bourbon-brown-sugar-caramel-ice-cream/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image13.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image12.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image11.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image10.jpgimage2015-05-06T23:42:57+00:00monthlyhttps://theculinarydiplomat.com/2015/05/05/nonnas-kitchen-at-alphonse-an-italian-experience-on-washington-dcs-u-street-corridor/https://theculinarydiplomat.com/wp-content/uploads/2015/05/image9.jpgimageCopertino vino rossohttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image8.jpgimageCod to end all cod!https://theculinarydiplomat.com/wp-content/uploads/2015/05/image7.jpgimageShoat with pancetta and lobster cream (fourth course)https://theculinarydiplomat.com/wp-content/uploads/2015/05/image6.jpgimagebucatini with shellfish (third course)https://theculinarydiplomat.com/wp-content/uploads/2015/05/image5.jpgimagegreen pea risotto with spring onions and morels (third course)https://theculinarydiplomat.com/wp-content/uploads/2015/05/image4.jpgimageCoenobium vino blanco, made excellent by Cistercian nunshttps://theculinarydiplomat.com/wp-content/uploads/2015/05/image3.jpgimageHudson Valley seared foie gras overonion chutney with rhubarb puree (second course)). https://theculinarydiplomat.com/wp-content/uploads/2015/05/image2.jpgimageSeared scallops with asparagus (second course)https://theculinarydiplomat.com/wp-content/uploads/2015/05/image1.jpgimageTuna with red and yellow beets (first course)https://theculinarydiplomat.com/wp-content/uploads/2015/05/image.jpgimageAn amuse bouche of chilled asparagus soup2015-05-05T13:36:10+00:00monthlyhttps://theculinarydiplomat.com/2015/04/29/shiraz-an-iranian-feast-cuisine-in-muscat/https://theculinarydiplomat.com/wp-content/uploads/2015/04/img_3807.jpgIMG_3807Crudite and cheese platter 2016-01-16T03:57:46+00:00monthlyhttps://theculinarydiplomat.com/2015/04/27/614/https://theculinarydiplomat.com/wp-content/uploads/2015/04/image11.jpgimage2015-04-27T02:06:40+00:00monthlyhttps://theculinarydiplomat.com/2015/04/24/omani-halwa-inspired-cardamom-pistacho-gelato/https://theculinarydiplomat.com/wp-content/uploads/2015/04/image10.jpgimageThe range of Arabic sweets (Omani halwa not pictured)https://theculinarydiplomat.com/wp-content/uploads/2015/04/image9.jpgimage2016-05-07T09:06:45+00:00monthlyhttps://theculinarydiplomat.com/2015/04/23/diy-turkish-iskender-kabob/https://theculinarydiplomat.com/wp-content/uploads/2015/04/image8.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/04/image7.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/04/image6.jpgimageroasting tomatoeshttps://theculinarydiplomat.com/wp-content/uploads/2015/04/image5.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/04/image4.jpgimageSimple tomato sauce: pureed roasted tomatoes, garlic, and butterhttps://theculinarydiplomat.com/wp-content/uploads/2015/04/img_3781-0.jpgIMG_3781-02015-04-23T22:28:05+00:00monthlyhttps://theculinarydiplomat.com/2015/04/20/the-iskender-kabob-and-ala-turka-a-turkish-discovery-in-oman/https://theculinarydiplomat.com/wp-content/uploads/2015/04/img_3625-0.jpgIMG_3625-0https://theculinarydiplomat.com/wp-content/uploads/2015/04/img_37801.jpgIMG_37802015-08-19T12:13:46+00:00monthlyhttps://theculinarydiplomat.com/2015/04/17/where-to-go-for-dates/2015-04-16T14:18:09+00:00monthlyhttps://theculinarydiplomat.com/2015/04/15/global-food-adventures-within-the-sultanate-of-oman/https://theculinarydiplomat.com/wp-content/uploads/2015/04/image3.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/04/image2.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/04/image1.jpgimageA traditional Arabic mezze platter in Oman.https://theculinarydiplomat.com/wp-content/uploads/2015/04/image.jpgimage2015-04-15T14:45:52+00:00monthlyhttps://theculinarydiplomat.com/2015/04/11/guest-posttraveling-on-a-budget-4-ways-to-save/2015-04-12T14:05:56+00:00monthlyhttps://theculinarydiplomat.com/2015/04/08/the-culinary-diplomat-rates-airplane-food/2015-04-08T01:39:17+00:00monthlyhttps://theculinarydiplomat.com/2015/04/05/the-best-and-most-expensive-lunch-i-ever-ate-le-parc-at-les-crayeres-reims/2015-04-05T14:31:41+00:00monthlyhttps://theculinarydiplomat.com/2015/03/30/why-champagne-is-champagne-part-i/2015-04-01T14:22:22+00:00monthlyhttps://theculinarydiplomat.com/2015/04/01/why-champagne-is-champagne-part-ii-demystifying-from-vine-to-label/2015-04-01T12:50:53+00:00monthlyhttps://theculinarydiplomat.com/2015/03/28/healthy-diplomat-four-tips-for-staying-healthy-away-from-home/2015-03-28T07:26:37+00:00monthlyhttps://theculinarydiplomat.com/2015/03/26/the-best-restaurant-indian-i-ever-ate/2015-03-26T14:13:54+00:00monthlyhttps://theculinarydiplomat.com/2015/03/24/eating-thai-or-a-version-of-asian-in-bolivia/2015-03-24T13:30:57+00:00monthlyhttps://theculinarydiplomat.com/2015/03/21/rendezvous-continental-flavors-meet-the-andes-in-la-paz/2015-03-21T12:00:24+00:00monthlyhttps://theculinarydiplomat.com/2015/03/19/the-best-plat-i-ever-ate-parisian-seared-foie-gras-ravioletti/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image14.jpgimage2015-03-17T18:22:41+00:00monthlyhttps://theculinarydiplomat.com/2015/03/17/pisco-national-spirit-of-peru-or-is-it/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image13-e1426528984382.jpgimageAn enchanted night under the sea for Carnaval, unofficially sponsored by pisco.https://theculinarydiplomat.com/wp-content/uploads/2015/03/image12-e1426528852571.jpgimageChilcanos in Lima.2015-03-16T18:11:44+00:00monthlyhttps://theculinarydiplomat.com/2015/03/14/limo-creative-nikkei-fusion-in-cusco/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image11.jpgimageView. of Cusco from surrounding hillshttps://theculinarydiplomat.com/wp-content/uploads/2015/03/image10.jpgimageHistoric Cusco is an unexpected backdrop for LIMO's great sushi and other fusion disheshttps://theculinarydiplomat.com/wp-content/uploads/2015/03/image9.jpgimageOur long day of touring included beautiful landscapes like this one. It's easy to see why Peruvian food is so delicious - especially when you've worked up quite an appetite!2015-03-13T18:03:16+00:00monthlyhttps://theculinarydiplomat.com/2015/03/11/gaston-acurio-perus-famous-culinary-diplomat/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image8.jpgimage2015-03-10T21:16:57+00:00monthlyhttps://theculinarydiplomat.com/2015/03/07/peru-more-than-ceviche-pisco-and-machu-picchu/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image6.jpgimageCliché: A perfect Pisco sourhttps://theculinarydiplomat.com/wp-content/uploads/2015/03/image5.jpgimageSummer in Miraflores, Limahttps://theculinarydiplomat.com/wp-content/uploads/2015/03/image4.jpgimageliche 1: Ceviche (at La Rosa Nautica)https://theculinarydiplomat.com/wp-content/uploads/2015/03/image3.jpgimagePlaza de las Armashttps://theculinarydiplomat.com/wp-content/uploads/2015/03/image2.jpgimageFinally, Machu Picchuhttps://theculinarydiplomat.com/wp-content/uploads/2015/03/image1.jpgimageSunset above famed Lima restaurant La Rosa Nautica2015-03-08T15:17:16+00:00monthlyhttps://theculinarydiplomat.com/2015/03/09/danica-peruvian-italian-fusion-in-lima/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image7.jpgimageA trio of mini desserts, brownie and banana-white chocolate blondie2015-03-08T15:12:52+00:00monthlyhttps://theculinarydiplomat.com/2015/03/03/the-best-ice-cream-i-ever-ate/https://theculinarydiplomat.com/wp-content/uploads/2015/03/image.jpgimageButterscotch brownie is perched atop Bourbon toffee ice cream at Butter & Cream in Decatur, Georgia.2015-03-03T22:00:49+00:00monthlyhttps://theculinarydiplomat.com/2015/02/28/belgian-inspired-speculoos-cookie-ice-cream/2015-02-28T17:30:53+00:00monthlyhttps://theculinarydiplomat.com/2015/02/25/profile-bordeauxs-glouton-le-bistrot/https://theculinarydiplomat.com/wp-content/uploads/2015/02/image36.jpgimageEntrecote du boeuf with a side of romaine salad and the best flash-fried, roasted potatoes I've ever had. Home fries, they are not! The homely potato made Tres Magnifique!https://theculinarydiplomat.com/wp-content/uploads/2015/02/image25.jpgimageCrepes Suzette, need I say more?https://theculinarydiplomat.com/wp-content/uploads/2015/02/image24.jpgimageFricaseed eggs (oeufs)https://theculinarydiplomat.com/wp-content/uploads/2015/02/image23.jpgimageClockwise, from bottom left: Tuna tartare with wasabi whipped cream, entrecote de boef, and doradehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image22.jpgimageBlood pudding.https://theculinarydiplomat.com/wp-content/uploads/2015/02/image21.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image20.jpgimagePerfectly cooked and presented dorade2015-02-23T19:29:43+00:00monthlyhttps://theculinarydiplomat.com/2015/02/23/two-days-in-bordeaux-2/https://theculinarydiplomat.com/wp-content/uploads/2015/02/image35.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image34.jpgimageWinter skyline on the left bank of Bordeauxhttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image33.jpgimageTandoori Monkfish at Dubern, a classic French bistrohttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image32.jpgimageChocolate and pampelmousse (grapefruit) accented mousse in Bordeaux. Of course, one must do chocolate when in France!https://theculinarydiplomat.com/wp-content/uploads/2015/02/image31.jpgimageTwo of our favorite - but dueling French reds - Chateauneuf de Pape and a Bordeaux redhttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image30.jpgimageFilet de boeuf with beet-colored potatoes and caramelized onions. Superb.https://theculinarydiplomat.com/wp-content/uploads/2015/02/image29.jpgimageSeared foie gras with arugula and berries as an entree (starter) at Comptoir Cuisinehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image28.jpgimageA luscious Bordeaux wine by the glass at the bar at Gabrielhttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image27.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image26.jpgimageWines - and a few spirits abound aat the wine bar a Le Boutique Hotel2015-02-23T19:09:54+00:00monthlyhttps://theculinarydiplomat.com/2015/02/21/a-tour-of-belgiums-chocolatiers/https://theculinarydiplomat.com/wp-content/uploads/2015/02/image16.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image15.jpgimageBruges (Brugge), a lovely - if not weird - city!!https://theculinarydiplomat.com/wp-content/uploads/2015/02/image14.jpgimageOne of dozens of chocolate shops in Bruges with, ah, creatively moulded chocolates.https://theculinarydiplomat.com/wp-content/uploads/2015/02/image13.jpgimageThe flagship boutique for Mary, the royal chocolatier2015-02-21T15:49:08+00:00monthlyhttps://theculinarydiplomat.com/2015/02/03/in-search-of-the-worlds-best-hot-chocolate/https://theculinarydiplomat.com/wp-content/uploads/2014/12/image3.jpgimageDrinkable semisweet chocolate - akin to fondue - at AJ Sokoladas in Vilnius. There may not bee such a thing as too much chocolate, but this was just too syrupy sweet for my tastes.https://theculinarydiplomat.com/wp-content/uploads/2014/12/image2.jpgimageFrederic Blondeel chocolat chaud - Madagascar vanille, arguably Brussels' best hot chocolatehttps://theculinarydiplomat.com/wp-content/uploads/2014/12/image1.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2014/12/image.jpgimage2015-02-20T16:56:09+00:00monthlyhttps://theculinarydiplomat.com/2015/02/18/healthy-diplomat-chocolate-superfood-cookies-paleo-vegan-and-packed-with-chocolate/2015-02-17T21:35:34+00:00monthlyhttps://theculinarydiplomat.com/2015/02/16/the-cds-oatmeal-chocolate-chunk-cookies-with-vodka-spiked-mandarins/2015-02-16T20:14:29+00:00monthlyhttps://theculinarydiplomat.com/2015/02/14/extreme-chocolates-in-the-baltic-states/2015-02-12T23:41:31+00:00monthlyhttps://theculinarydiplomat.com/2015/02/12/you-too-can-make-french-macarons-trois-facons/https://theculinarydiplomat.com/wp-content/uploads/2015/02/image12.jpgimageFrom left to right: Dulce de leche peanut, Basil-Lime, and Chocolate with rum-accented ganachehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image11.jpgimageFreshly baked basil-lime meringue cookie base for the macaronshttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image10.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image9.jpgimageMixing in the speculoos cookies.https://theculinarydiplomat.com/wp-content/uploads/2015/02/image8.jpgimageWhipping the egg whites and superfine sugar is made much easier with a stand mixer.https://theculinarydiplomat.com/wp-content/uploads/2015/02/image7.jpgimageSpeculoos cookies and cookie butter are easy finds for Americans at Trader Joe'shttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image6.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image5.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image4.jpgimageHomemade ice cream to impress your friendshttps://theculinarydiplomat.com/wp-content/uploads/2015/02/image3.jpgimageJust finished frozen cusstard ice cream2015-02-12T21:52:27+00:00monthlyhttps://theculinarydiplomat.com/2015/02/10/old-fashioned-truffle-brownies-with-whiskey-cherries/https://theculinarydiplomat.com/wp-content/uploads/2015/02/image2.jpgimageMaker's Mark cherry preserves with a touch of added liquor. https://theculinarydiplomat.com/wp-content/uploads/2015/02/image1.jpgimageAll swirled and ready to bake!2015-02-10T22:21:04+00:00monthlyhttps://theculinarydiplomat.com/2015/02/08/healthy-diplomat-vegan-no-sugar-added-hot-cocoa-that-actually-tastes-good/2015-02-09T02:02:17+00:00monthlyhttps://theculinarydiplomat.com/2015/02/05/warm-up-with-spiked-hot-chocolate/2015-02-06T16:46:05+00:00monthlyhttps://theculinarydiplomat.com/2015/02/01/its-chocolate-month-at-the-culinary-diplomat/https://theculinarydiplomat.com/wp-content/uploads/2015/02/image.jpgimageDecadent chocolate mousse torte in Lima, Peru at La Rosa Nautica. https://theculinarydiplomat.com/wp-content/uploads/2014/12/img_2821.jpgIMG_2821The best Vana Tallinn hot chocolate in Tallinn - at Chocolats du Pierre.2015-02-01T16:45:35+00:00monthlyhttps://theculinarydiplomat.com/2015/01/31/the-healthy-diplomat-brings-tzatziki-to-a-party-do-you-dare-to-feta/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image44.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image43.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image42.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image41.jpgimageA signature ballotin from Neuhaushttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image40.jpgimageWashington, D.C.'s Bibiana Osteria offered a December-only, amazing chili and brandy-spiked hot chocolate with a homemade marshmallow. A valid challenger!https://theculinarydiplomat.com/wp-content/uploads/2015/01/image39.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image38.jpgimageAssorted chocolates from the Baltic States (clockwise from top left): Latvian Black Balsam-currant truffles, chocolate-covered gooseberries from Estonia; a dark chocolate and chili covered biscuit/cookie from Lithuania; Vana Tallinn flavored marzipan covered in chocolate; blueberry white chocolate; and cranberry marzipan coated in dark chocolate.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image37.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image36.jpgimageFage Total - the best, all-purpose yogurt for all of your culinary adventures.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image35.jpgimageTzatziki without feta2015-01-31T19:30:06+00:00monthlyhttps://theculinarydiplomat.com/2015/01/29/cd-ambassadorguest-blog-the-meat-barons-tandoori-chicken-curried-veggies-and-balsamic-grilled-romaine-hearts/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image210.jpgimage22nd image of the mealhttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image110.jpgHappy Indian Republic Day!2015-01-29T14:07:43+00:00monthlyhttps://theculinarydiplomat.com/2015/01/27/this-winter-try-natures-cure-alls-sea-buckthorn-and-chaga-from-our-northern-neighbors/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image34.jpgimageVarious forms of chaga as an immune-boosting supplement in a standard American natural foods grocery.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image33.jpgimageChaga-rose hip cough syrup from The Farmer's Daughter in central Mainehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image32.jpgimageCandied sea buckthorn from Neh in Tallinn, Estoniahttps://theculinarydiplomat.com/wp-content/uploads/2015/01/sea-buckthorn-plant.jpgsea buckthorn plantThe fruit of the sea buckthorn bush. Photo courtesy of Google Imageshttps://theculinarydiplomat.com/wp-content/uploads/2015/01/chaga-on-tree.jpgchaga on treeChaga fungus on tree. Photo courtesy of www.ascendedground.com2015-01-27T14:32:55+00:00monthlyhttps://theculinarydiplomat.com/2015/01/22/going-vegetarian-vegan-or-raw-in-the-baltic-states-yes-you-can/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image31.jpgRaw42The Italian salad at Raw42 in Vilnius, Lithuania was a welcome detox from heavy Baltic food and wine. Arugula (rucola), green leaf lettuce, cherry tomatoes, avocado, sunflower seed "cheese", zucchini, and an oregano-laden vinaigrette comprise a really delightful salad.2015-01-25T08:13:21+00:00monthlyhttps://theculinarydiplomat.com/2015/01/21/olde-hansa-medieval-times-in-tallinn-estonia/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image30.jpgimageGame sausage of wild boar, bear, and elk. Served, as are most entrees, with ginger turnips, berries, onion jam, and horseradish cream. Hearty and delicious.2015-01-19T17:21:20+00:00monthlyhttps://theculinarydiplomat.com/2015/01/19/stockpot-riga-the-latvian-spirit-of-the-culinary-diplomat/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image25.jpgimageMalaysian chicken curry with salad, the Happy Hour cheese plate, and a glass of rich Chilean carminere make for one amazing meal.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image24.jpgimageThe hummus and tabouleh plate, available daily, along with spicy sun-dried tomato soup and spicy beef specials of the day.2015-01-19T14:08:28+00:00monthlyhttps://theculinarydiplomat.com/2015/01/14/its-all-about-beets-in-the-baltics-and-beyond/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image29.jpgimageCreative and delicioius vegetarian patty made from beets, chickpeas, and carrots, served over lentils and topped with hummus and pumkin seeds.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image28.jpgimageSugarloaf Mountain's 45 North marinates beets in ginger and serves them with arugula, toasted pistachos, and literally the creme de la creme, scallion creme fraichehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image27.jpgimageMy first attempt to recreate Kohvik Komeet's beet, carrot, and chickpea patty, served over arugula, sun-dried tomatoes and lentils and topped with my homemade tzatziki. At least it looked pretty!https://theculinarydiplomat.com/wp-content/uploads/2015/01/image26.jpgimageEstonian paleo-friendly "peet leib" - beetroot bread made with seeds and a touch of seasoning.2015-01-17T14:20:00+00:00monthlyhttps://theculinarydiplomat.com/2015/01/14/ribe-restoran-another-estonian-restaurant-gem-in-tallinn/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image23.jpgPumpkin soupPumpkin soup amuse bouche2016-04-27T14:52:05+00:00monthlyhttps://theculinarydiplomat.com/2015/01/12/rustic-mushroom-soup-bring-home-the-flavors-of-estonia/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image8.jpgmushroom soupLiqueur, Balsamic vinegar, rosemary, and cream add a touch of sophistication to this earthy, hearty mushroom soup2015-01-12T14:15:45+00:00monthlyhttps://theculinarydiplomat.com/2015/01/10/neh-amazing-scandinavian-farm-to-table-in-estonia/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image22.jpgimageBlack currant mousse with tuille...amazing.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image21.jpgimageGooseberry moussehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image20.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image19.jpgimageCepe soup ready to go for a large partyhttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image18.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image17.jpgimageDon't miss the Made in Muhu starter. Clockwise from top right: beef tartare on black bread crisps, chicken liver mousse, chanterelle cream, smoked herring, cod foam, toasted juniper black bread, homemade pickles, and duck prosciutto2015-01-10T17:25:02+00:00monthlyhttps://theculinarydiplomat.com/2015/01/08/what-is-baltic-cuisine/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image15.jpgimageA rare chicken dish done beautifully with hearty root vegetables and barley at Riga's Valterahttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image14.jpgimageUzbek in Rigahttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image13.jpgimageAmazing vegetarian dish of ricotta gnocchi with spinach and kale at Leib in Tallinnhttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image12.jpgimageGoing Continental - beef tenderloin topped with foie gras at Tallinn's Dominichttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image11.jpgimageCreme brulee with a Baltic twist: black currant sorbet, coulis, and hazelnuts round it out at Riga's 3 Pavaruhttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image10.jpgimageYep, Texas in Tallinnhttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image9.jpgimageDuck breast salad in Tallinnhttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image7.jpgimageStep back in time in Tallinn's Old Town. Just watch out for rowdy cruise ship passengers and partygoers!https://theculinarydiplomat.com/wp-content/uploads/2015/01/image6.jpgimagehttps://theculinarydiplomat.com/wp-content/uploads/2015/01/image5.jpgArt nouveauArt Nouveau architecture abounds in Riga2015-01-07T22:58:17+00:00monthlyhttps://theculinarydiplomat.com/2015/01/06/pop-tarts-hate-to-love-them-or-love-to-hate-them/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image4.jpggingerbread pop tartKellogg's Gingerbread Pop-Tart. So they've made tattoos for food, which about matches the disappointing lack of gingerbread flavor. I had such high hopes!https://theculinarydiplomat.com/wp-content/uploads/2015/01/image3.jpgTJ's pumpkin pastriesTrader Joe's pumpkin toaster pastries. A for effort, B- for execution!https://theculinarydiplomat.com/wp-content/uploads/2015/01/image2.jpgcherry poptartKellogg's Frosted Cherry Pop-Tarts - the pop culture food icon we all hate to love, or love to hate!2015-01-15T00:57:31+00:00monthlyhttps://theculinarydiplomat.com/2015/01/04/redefining-the-salade-chevre-chaud/https://theculinarydiplomat.com/wp-content/uploads/2015/01/image1.jpgGoat cheese for meltingThis pre-packaged goat cheese is marketed just for melting. It is a bit pricy, but a small amount goes a long way.https://theculinarydiplomat.com/wp-content/uploads/2015/01/image.jpgFinnish salade chevre chaudPumpkin, beets, and pumpkin seeds add an interesting take on this salad.2015-01-04T17:57:12+00:00monthlyhttps://theculinarydiplomat.com/2015/01/01/welcome-to-the-culinary-diplomat/2015-01-02T01:42:16+00:00monthlyhttps://theculinarydiplomat.com/2015/01/01/new-years-resolution-eat-latvian-honey-cake/2015-01-01T18:08:23+00:00monthlyhttps://theculinarydiplomat.com/cdconstitution/2015-02-22T18:30:51+00:00weekly0.6https://theculinarydiplomat.com/healthy-diplomat/https://theculinarydiplomat.com/wp-content/uploads/2014/12/dancer-tlk-machu-picchu.jpgdancer TLK machu picchu2014-12-21T22:19:29+00:00weekly0.6https://theculinarydiplomat.com/become-a-cd-ambassador/2014-12-12T22:48:20+00:00weekly0.6https://theculinarydiplomat.comdaily1.02022-03-14T01:07:30+00:00