Meal 117: Myanmar

Burmese food is intense. Funky, fiery, crunchy, soupy, tangy, herby…a full meal is a real workout for your palate. It bears some resemblance to Thai food, but with more crispy bits, more turmeric, and a lot more fermentation. It’s also a good amount of work to prepare! A birthday gift of an outdoor street-vendor-style wok was extremely well timed, as there were several smelly, splattery things to be fried up. I’m never going to claim my cooking is authentic, but […]

Meal 116: Morocco

I love spices. I love meats cooked with sweet flavors. I love Moroccan food. This was one of our very most anticipated meals, and I went pretty overboard with all the dishes and condiments. But with all the meats and flavors, how could I have cut back? The house smelled fantastic, we all got super full, and there was so much food going on that I even left one whole dish uncooked to be enjoyed later. Thank goodness for mint […]

Meal 115: Montenegro

While the language, culture, and some of the food of this little seaside country are definitely Slavic, the food of Montenegro evinces a strong Italian influence. It’s the consequence of centuries under Venetian rule and influence, plus the lingering effect of being a hop across the Adriatic from the boot of Italy. The result is a cuisine that is both high in milkfat but that also has a place for delicate flavors. Really, it was quite delicious. Ellenby Ellenby Ellenby […]

Meal 114: Mozambique

Wherever the Portuguese colonized, the exchange of ingredients and dishes was intense. Mozambique’s spicy grilled chicken spread throughout the empire, becoming beloved from Lisbon to Goa, while bread is still baked everywhere throughout the Southern African country. I was also struck by how, even though the country is halfway around the world, this was one of the easiest meals to shop for, as every ingredient is available at a standard American supermarket. This was our second Nosh at Laura’s parents’ place on Anderson Island […]

Meal 113: Mongolia

To get one thing out of the way: Mongolian barbecue isn’t Mongolian. It was invented in Taiwan. So we didn’t make that. Mongolia isn’t a good place for growing produce, so the cuisine barely has fruits or vegetables. For a bit of perspective, Mongolians following a traditional diet get their Vitamin C from organ meat, and at least one guidebook recommends that vegetarians bring whatever food they may need into the country. Instead, animals, especially sheep but also camels, yaks, […]

Meal 112: Monaco

Another beachside birthday party, another meal from a tiny, rich European country! The principality of Monaco is a Central Park–sized nugget on the French Riviera, whose Italian-sounding name is a giveaway of a linguistic, cultural, and culinary heritage that’s more closely connected to northern Italy than southern France. For such a small place, there’s a surprisingly thorough culinary heritage, which is far better documented online than those of countries several orders of magnitude larger. Of course, it’s squarely within the […]

Meal 111: Micronesia

At 1 million square miles with only 100,000-ish people, the Federated States of Micronesia is both huge and tiny. (Obviously, almost all of that square mileage is ocean.) As with much of the rest of the Pacific islands, the traditional bland starches and simply cooked fish aren’t the most stimulating cuisine. Micronesians have swung the pendulum far to the other side, with some really intense and novel uses of imported flavors. (Read below for what they do with ramen and Kool-Aid.) There’s […]

Meal 110: Mexico

Just like other great cuisines like Chinese and French, there’s plenty of regional variety in Mexico’s food. And just like rice with Chinese and bread with French food, there’s a ubiquitous starch tying it all together, in this case tortillas. This meal’s menu is an attempt at a sample of regional foods, all while trying to get good variety at the table. From the oven-baked, olivey-sauced huachinango a la veracruzana representing the Caribbean coast’s fish and heavy colonial influence, to the annatto-coated […]

Meal 109: Mauritania

Writ large, Mauritania is where two larger regions converge in the far west of the African continent. The north is the southwesternmost portion of the Maghreb, bordering Algeria and the disputed Western Sahara which is occupied by Morocco. The south is where the Sahel, the semi-arid strip south of the Sahara but north of the rainforests of West Africa, meets the sea; it borders Mali and Senegal. The population, and thus the food, reflects this division. To generalize over the complexities, it’s people […]

Meal 108: Mauritius

What happens when an uninhabited tropical island in the Indian Ocean suddenly gets people of various backgrounds showing up? Well, aside from other things including the extinction of the dodo, a complex and delicious cuisine emerged in Mauritius. French, Indian, and Chinese cuisines, plus rich soils, waters, and a longstanding sugarcane industry, make for an abundant cuisine whose variety far outpaces the island’s modest population. Mauritians are also enthusiastic about their cuisine to the extent that there are a lot […]