While many cultures celebrate All Saints' Day, Guatemala is the only country to celebrate with fiambre, a special composed salad of up to 50 ingredients (chicken, sausage, capers, gherkins, beets, asparagus, palm tree blossoms, and more) that families spend days preparing. It originated from the practice of visiting the graves of relatives with food offerings—over time, the dozens of smaller dishes evolved into a single enormous cold salad. With a dish this large and complex, you need little else to round out your feast than fresh Guatemalan-style bread and celebratory drinks. See the menu »
Light, tangy, and cooked with a modest amount of heat and any available seafood and fresh vegetables, kaeng som is an elemental and satisfying dish, and this curry from Pok Pok's Andy Ricker is an easy recipe to master. Learn to make the shrimp-enriched broth, which leads with tart, pungent flavors but also delivers measured amounts of sweetness, salt, and spice, and you'll begin to understand the balance in Thai cooking. See the recipe »
Today's site we love is Biscuits and Such, where blogger, photographer and preschool teacher Elena Rosemond-Hoerr whips up Southern-style dishes both old (fried green tomatoes, shrimp and grits) and new (fried chicken eggs Benedict, grilled potato chips). Elena was born and raised in North Carolina, and, after a stint in Baltimore, returned to her home state and became inspired by its food. She says that she inherited her love of cooking from her grandparents and her parents.
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.