Epicurious.com: Around the World in 80 Dishes Blog

Spain: Gazpacho

2013-02-06T13:13:00-05:00

Around the World in 80 Dishes takes you to Spain, where we invite you to try this simple recipe for gazpacho, a vibrant, summery soup, prepared by Culinary Institute of America chef Eve Felder. The recipe combines juicy tomatoes, cucumbers, red bell peppers, onions, and garlic in a purée that's refreshing and nutritious. Watch the video, try the recipe, and come back here afterward to share your successes.

Spain: Paella

2013-02-04T14:53:00-05:00

In this episode of Around the World in 80 Dishes, learn how to make Paella Valenciana. Chef Eve Felder of The Culinary Institute of America demonstrates how to prepare Spain's most famous rice dish, including cutting the meat, preparing the sofrito, and finally cooking the rice. Watch the three videos, try out the recipe, and then come back here to tell us about your success. What's your favorite type of paella?

Brazil: Feijoada

2012-02-09T14:26:00-05:00

In this episode of Around the World in 80 Dishes, learn to make feijoada, the national dish of Brazil. Chef Lynne Gigliotti of The Culinary Institute of America walks us through the preparation of this succulent multi-meat and bean stew, as well as the traditional farofa topping. Pour yourself a Caipirinha, watch the videos, check out the recipe, and then come back here to share your thoughts.

Ethiopia: Doro Wett

2010-07-23T16:23:27-04:00

In this episode of Epicurious' cooking video series, Chef David Kamen of The Culinary Institute of America demonstrates a recipe for Doro Wett (chicken stew). This classic dish, popular in both Ethiopian homes and restaurants, is packed full of the spices that give Ethiopian cooking its characteristic rich flavor. In fact, according to the book Food and Nutrition, by Dayle Hayes and Rachel Laudan, spices are so important to Ethiopian cuisine and culture that "a common insult in Ethiopia is 'Ya wen alecha,' which, loosely translated, means a person 'has no pepper.'" In our video, you'll learn how to make the traditional Ethiopian spiced butter and berbere (spice powder) that create doro wett's complex flavor profile.

Watch the doro wett video or go directly to the recipe, then come back here to comment. And for more on the history and ingredients of the dish, see our doro wett article.

Egypt: Ful Medames

2010-07-09T13:26:41-04:00

"The rich man's breakfast, the shopkeeper's lunch, the poor man's supper": This traditional Arabic saying describes the Egyptian dish Ful Medames, notes cookbook author Clifford A. Wright. Indeed, the rustic bean stew is Egypt's national dish, eaten by Egyptians from every walk of life and at all times of day. Though ful is also a popular meze in other Arab countries, it originated and is most beloved in Egypt.

In this episode of Epicurious' cooking video series, Chef Charles M. Rascoll of The Culinary Institute of America demonstrates a traditional recipe for ful medames. Watch the video or go directly to the recipe, then come back here to comment. And for cooking tips and more on the history of the dish, see our ful medames article.

Philippines: Lumpia

2010-06-25T13:41:55-04:00

In this episode of Epicurious' cooking video series, Chef Michael Pardus of The Culinary Institute of America shows us how to make Lumpia, Filipino spring rolls.

These tasty treats are popular both in their native country and in Filipino communities around the world. In American cities with large Filipino populations, such as San Francisco and Los Angeles, street carts serving lumpia and restaurants specializing in the rolls have numerous fans. There's even a movie called Lumpia, made by a Filipino-American director who grew up in Daly City, California. The film captures the culture of California Filipino-American teens, using a mock martial arts format in which an avenging hero—armed with fried lumpia as his weapons—fights off bullies.

Lumpia can be served as either an appetizer, a snack, or a light meal with rice alongside. The small, deep-fried lumpia known as lumpiang Shanghai are popular as party hors d'oeuvres. Our recipe is for fresh lumpia, which are not cooked after filling. In the Philippines, they're often eaten during the late-afternoon supper called merienda.

To learn how to make lumpia, watch our Lumpia videos and try the Lumpia recipe, then come back here to comment. For more on the history and ingredients of the dish, read our Lumpia article.

India: Masala Dosas

2010-06-11T15:05:20-04:00

In this episode of Epicurious' cooking video series, Chef David Kamen of The Culinary Institute of America shows us how to make Masala Dosas, potato-filled South Indian crêpes.

The wrappers for the dosas are made from ground rice and urad dal, white split lentils. Dal is a generic Indian term for many different beans and peas, including yellow split peas (channa dal) and mung beans (moong dal). Urad dal refers to a type of lentils that, when whole, have a black skin and a strong, earthy flavor. They're sometimes cooked in this form but are more commonly sold skinned and split to expose their creamy white interiors, in which state they're referred to as white lentils. For dosa batter, be sure to buy the white skinned and split variety, available at Kalustyans.com.

To make the batter, the soaked lentils and rice are ground, then allowed to ferment until light and foamy. In tropical Southern India, fermentation occurs easily at room temperature. If you're making dosas in a colder climate, however, you may need to leave the batter in a turned-off oven in order to achieve the optimal temperature of 80°F to 85°F. If necessary, briefly turn the oven on to 200°F to warm it first. (Be sure to turn the oven off before adding the batter, or it could get too hot, killing the natural yeasts that cause fermentation.)

Watch the Masala Dosa videos, try the recipe, and then come back here to comment.

Jamaica: Jerk Chicken

2010-05-26T16:09:23-04:00

In this episode of Epicurious' cooking video series, Chef Lynne Gigliotti of The Culinary Institute of America demonstrates a recipe for Jerk Chicken, Jamaica's spicy version of barbecue.

There are several ingredients that give jerk seasoning its distinctive flavor. One is the Scotch bonnet pepper, one of the hottest chiles in the world. In addition to being known for its heat, the Scotch bonnet is appreciated by aficionados for its unique, sweet taste. But if you want less of a kick, you can substitute a milder chile, such as a jalapeño. If, on the other hand, you're looking for even more heat (don't say we didn't warn you!), you can leave in the seeds (the hottest part of the pepper) instead of removing them before cooking.

Jerk's other iconic ingredient is allspice, called pimento in Jamaica, where it grows wild. Its berries add their warm, mellow flavor to the seasoning paste, and traditionally, jerked meat is slow-smoked over a fire made from pimento wood. Our recipe, adapted for the home cook, calls for baking the chicken breasts, but if you want a stronger infusion of allspice flavor, you could cook the chicken on the grill and add pimento wood chips to produce fragrant smoke.

Watch the Jerk Chicken video, try the recipe, and then come back here to comment.

Argentina: Churrasco con Chimichurri

2010-05-20T14:02:35-04:00

In this episode of Epicurious' cooking video series, Chef Lynne Gigliotti of The Culinary Institute of America demonstrates a recipe for Churrasco con Chimichurri, Argentine grilled flank steak with a tangy herb sauce.

In Argentina, this dish is typically made with the country's famous grass-fed beef, cooked over a wood fire on a grill grate called a parilla or a cast-iron skillet called a chapa. At home, you could use a charcoal or gas grill, a broiler, or even a cast-iron grill pan. If you're using a grill and want to add extra smoke flavor, toss a handful of soaked wood chips over the coals before cooking.

Flank steak is a delicious, but somewhat tough, cut of beef. For the best texture, be sure to rest the steak before serving it and slice it thinly on the diagonal (across the grain) to sever the tough connective tissues.

Watch the Churrasco video, try the recipe, and then come back here to comment.

Indonesia: Nasi Goreng

2010-05-13T17:38:10-04:00

In this episode of Epicurious' Emmy-winning cooking video series, Chef Hubert Martini of The Culinary Institute of America demonstrates a recipe for Indonesian Nasi Goreng, a stir-fried mixture of rice, chicken, shrimp, and seasonings.

This dish exemplifies the complex culinary heritage of the Indonesian islands, which have been conquered and colonized by many different countries over the centuries: Rice, the main ingredient, was introduced by sailors from India, who arrived around the time of Christ. The technique of stir-frying came from the Chinese, who explored the islands in the fourth century. Chiles were brought by Renaissance Portuguese explorers (who first discovered this ingredient in the Americas), and the accompaniment of hard-boiled eggs is a legacy of Dutch traders from the colonial era.

Watch the Nasi Goreng video, try the recipe, and then come back here to comment.

El Salvador: Pupusas

2010-04-22T16:28:24-04:00

In this episode of Epicurious's Emmy-winning cooking video series, Chef Sergio Remolina of The Culinary Institute of America demonstrates a recipe for Salvadoran Pupusas. These crispy street snacks are fried cakes of masa (cornmeal) dough that enclose a flavorful filling.

Pupusas come in many different varieties, including some filled with plain cheese, others with a chicken filling, and some flavored with loroco, a Central American herb. The version demonstrated here, called a revuelta,or mixture, combines cheese, red beans, and fried pork rinds (chicharrónes), all mashed together into a paste that melts into an oozing center when the pupusa is cooked.

Watch the Pupusa videos, try the recipe, and then come back here to comment.

South Africa: Bobotie

2010-03-26T15:40:17-04:00

In this episode of Epicurious's Emmy-winning cooking video series, Chef Hubert Martini of The Culinary Institute of America demonstrates a recipe for Bobotie, a custard-topped meat casserole that's considered South Africa's national dish.

With its aromatic spices and bits of almonds and dried fruit spiking the meat mixture, Bobotie is perfect for anyone who's ever found meatloaf boring. Adding even more flavor are the rice pilaf and tangy chutney served alongside, testaments to the unique mix of European and Asian influences in South African cooking. In our videos, Chef Martini shows how to mix and bake the fragrant meat filling, then top it with a milk and egg mixture that sets into a creamy custard topping.

Watch the Bobotie videos, try the recipe, and then come back here to comment.

India: Lamb Khorma

2010-03-19T18:49:24-04:00

In this episode of Epicurious's Emmy-winning cooking video series, Chef Eve Felder of The Culinary Institute of America shows us how to make Lamb Khorma, a rich and creamy dish from India's northern region. You might know this recipe best from its huge popularity at Indian restaurants, but back home it's more of a special-occasion treat, reserved for lavish events like weddings.

Chef Felder's recipe is not difficult, yet it's a great primer on classic Indian cooking techniques like marinating meat in yogurt (a terrific tenderizer) and frying spices in oil to release their aroma. You can watch Felder demonstrate these techniques in the videos, try the Lamb Khorma recipe, and then come back here to comment.

U.S.A.: Texas Chili con Carne

2009-11-02T16:31:14-05:00

In this episode of Epicurious's Emmy-winning cooking video series, Chef Bruce Mattel of The Culinary Institute of America is whipping up Texas Chili con Carne with Chili Cheddar Shortcakes. The recipe, which is highly rated by Epicurious members, calls for beef, a variety of spices, tomato sauce, and beans. As we explain in the article that accompanies the videos, the inclusion of beans in true Texas chili is a matter of much dispute. Watch the videos on making chili, try the Chili con Carne recipe, and then come back here to add your two cents in the great bean debate.

Greece: Lamb and Eggplant Moussaka

2009-10-07T15:21:29-04:00

In this episode of Epicurious's Emmy-winning cooking video series, you'll learn how to make one of Greece's national dishes: Lamb and Eggplant Moussaka. In the videos, Chef Michael Skibitcky, from The Culinary Institute of America, prepares all the layers of the dish, including the eggplant and the meat and cheese sauces. Not a fan of lamb? You can substitute ground beef, turkey, or pork, or a combination of meats. Watch the videos on making moussaka, try the Lamb and Eggplant Moussaka recipe, read more about Greek cuisine, and then come back here to comment.

Italy: Pasta Bolognese

2009-09-23T13:49:44-04:00

Meat lovers, get your saucepans ready: In this episode of Epicurious's Emmy-winning cooking video series, Culinary Institute of America Chef Joseph W. DiPerri shares his recipe for Italian Pasta Bolognese. A signature dish of the Emilia-Romagna region (Bologna, to be specific), the thick, rich sauce contains ground chuck, ground veal, ground pork, and pancetta, plus onions, carrots, tomatoes, red wine, and cream. Once you've made it, you'll know why a recent article in Condé Nast Traveler called Emilia-Romagna home to "Italy's greatest regional cuisine." Watch the videos on making Pasta Bolognese, try the Pasta Bolognese recipe, read more about Bolognese and Italian cuisine, and then come back here to comment.

Poland: Pierogies

2009-09-03T12:11:16-04:00

Has "making pierogies" always meant opening a box of Mrs. T's to you? If so, then you'll want to watch this episode of Epicurious's Emmy-winning cooking video series: How to Make Polish Pierogies. Chef Gregory Zifchak of the Culinary Institute of America demonstrates how to make the dumpling dough and potato-and-cheese filling from scratch, and then how to properly form and seal the pierogies so they don't burst open during cooking. Watch the video, try the recipe, and then come back here to comment.

Japan: Tempura Shrimp and Vegetables

2009-08-19T18:13:10-04:00

In this episode of Epicurious's Emmy-winning cooking video series, Around the World in 80 Dishes, learn to make one of the most beloved dishes of Japan: Tempura Shrimp and Vegetables. Chef Shirley Cheng from The Culinary Institute of America shows how to make the batter, prepare the shrimp and vegetables (mushrooms, green beans, lotus root, shiso leaves, and more), and fry everything to perfection. She also demonstrates how to make a classic sweet-and-savory dipping sauce. Watch the video, try the recipe, and then come back here to comment.

Israel: Falafel

2009-08-06T15:29:32-04:00

In this episode of Epicurious's Emmy-winning cooking video series, Chef Michael Skibitcky of the Culinary Institute of America demonstrates how to make Israeli Falafel. Specifically, he shows viewers the ideal "wet bread crumb" consistency in falafel batter: a mixture of soaked, dried chickpeas, onions, garlic, and various spices. He also explains how to fry the falafel and garnish it with typical Israeli accoutrements such as tahini sauce (which he also makes in the videos) and pickled turnip and mango. Watch the video, try the recipe, and then come back here to comment.

Turkey: Baklava

2009-07-23T14:41:19-04:00

In this episode of Epicurious's Emmy-winning cooking video series, we are learning to make Turkish Baklava, a dessert that combines phyllo pastry, walnuts, cinnamon, cardamom, cloves, and a honey-lemon syrup. Chef Lynne Gigliotti, from The Culinary Institute of America, demonstrates the recipe, including how to clarify butter and the best way to work with phyllo dough. Once you've learned the basic steps, you can apply them to the numerous baklava recipes in the Epicurious recipe database. Watch the video, try the recipe, and then come back here to comment.