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May 2025

BELGIUM: Toast Kannibaal and Liège Salad
This dish was devoured by my family, perhaps apropos for the name, which translates to cannibal toast.
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One World Whisk
ETHIOPIA: Shortcut Ethiopian Pancakes with Red Lentils, Mixed Gingered Veg, and Spicy Hummus (Injera, Misir Wat, Yataklete Kilkil, and…
A mouthful to say, but surprisingly easy to make due to a number of timesavers.
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One World Whisk
HAITI: Haitian Spaghetti
Haitian spaghetti is bizarrely good.
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One World Whisk

April 2025

PAKISTAN: Chapli Kebab and Mixed Sabzi Weeknight Curry
If you're a meat-and-potato lover, this dinner is a great way to try a global take on them without much effort or hard-to-find ingredients.
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One World Whisk
EGYPT: Fried Shrimp (Gambari Maklee) Sandwich with Tahini Sauce and Pickled Eggplant (Batinjan Mekhalil)
I contend that fried seafood sandwiches do not get the glory and limelight they deserve.
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One World Whisk
HUNGARY: Mushroom Soup (Gombaleves) and Cucumber Salad (Uborkasaláta)
This soup can go from concept to table in less than 30 minutes, yet tastes like it's been simmering all day, with a deep flavor thanks to the paprika…
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One World Whisk
SURINAME: Pastei Chicken Pie
With no roux, minimal dairy, and the use of a variety of pickled vegetables, Pastei is a lighter and zippier version of the chicken pot pies commonly…
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One World Whisk

March 2025

BOTSWANA: Seswaa, Diphaphatha Flatbread, and Grilled Corn
Seswaa, the national dish of Botswana, breaks the OWW formula in that is takes longer than 45 minutes to prepare; it cooks low and slow for 6-8 hours.
YEMEN: Fish in Red Chili Sauce (Mutafaya), Hawaij Spiced Carrots, Sahawiq, and Rice
This is one of the best preparations of salmon I have ever cooked.
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One World Whisk
BRUNEI: Nasi Katok with Sambal and Butter-Milk Sauce
Nasi Katok was developed in the Brunei in the 1970s, but is now a national staple.
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One World Whisk
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