Jackson CampbellYemen: Shakshouka and Almond Stuffed DatesOnce again, Middle Eastern/North African cuisine absolutely crushed it. There’s just so much flavor in their food, I don’t understand why…Dec 3, 2022Dec 3, 2022
Jackson CampbellNew Zealand: Sweet Potato and Bacon SaladA salad with no green vegetables? Count me in.Dec 3, 2022Dec 3, 2022
Jackson CampbellSwitzerland: FondueI think there are going to be a few times throughout this project where I feel like I have to make something I’m not super excited about…Dec 3, 2022Dec 3, 2022
Jackson CampbellAustria: WienerschnitzelCome on, how could I not make Wienerschnitzel??Sep 30, 2022Sep 30, 2022
Jackson CampbellChina: Mapo TofuSavory and spicy tofu from the Sichuan provinceSep 29, 2022Sep 29, 2022
Jackson CampbellGuatemala: Pepián de PolloWelcome back! It’s been a couple weeks since I wrote about my Spanish paella. This week I made Pepián de Pollo from Guatemala, which is…Jul 3, 2022Jul 3, 2022
Jackson CampbellSpain: Homemade Paella and SangriaSpain — historic cities with fascinating art and architecture, world class soccer teams, beautiful coastline, and food that rivals any…Jun 17, 2022Jun 17, 2022
Jackson CampbellMadagascar: Akoho sy Sakamalo and RanovolaWhen I started this project a month ago, I really didn’t anticipate the first four responses to my request for countries to all be in East…Jun 7, 2022Jun 7, 2022
Jackson CampbellMalawi: NsimaRound 3! I’m back with nsima this week, a staple food in Malawi and neighboring countries in central and southeastern Africa. Malawi was…May 25, 20221May 25, 20221
Jackson CampbellMauritius: Creole Comfort FoodBack for round 2! The response to my article on Djibouti was really cool, so big thanks to everyone to said something to me about it —…May 18, 2022May 18, 2022