Life has a funny way of shaking things up and throwing in surprises that often lead to unexpectedly-delightful outcomes.
Let me introduce you to Dubrovnik restaurateurs Gildas and Ružica, who epitomize this idea. This couple visited Dubrovnik several years ago, intending to visit for a single day, however, upon arrival, they decided that the tourist mecca of Croatia would be a “great place to live and work.” Shortly afterwards, they made Dubrovnik their home.
Continue reading “Gluten-Free Goodness in Dubrovnik (& Two Must-Try Recipes)”
One of the most popular meals in Croatia’s Dalmatia region is peka, a blend of vegetables and meat drizzled with olive oil, sprinkled with herbs, and then baked to perfection under a bell-like dome, or ispod čripnje. You’ll see it listed on menus throughout the region, and if you are lucky enough to be invited into the home of a Dalmatian family, it’s likely that you’ll feast upon it for dinner. It is traditional for Dalmatians to cook peka in their fireplaces at home. Many Croatian families, especially those in the countryside, even have a special oven outdoors for cooking.
Continue reading “A Lesson in Cooking Peka, the Signature Dish of Croatia’s Dalmatia Region”
When spring returns to Croatia, residents do what they’ve done for centuries: take to the fields and forests in search of wild asparagus, known in Croatian as šparoge. The asparagus-hunting season has just begun here in central Dalmatia, and last weekend, we were lucky enough to be invited by Croatian friends to go foraging for it in the countryside, about 40 minutes’ drive from Trogir.
Continue reading “The Wild Asparagus of Croatia: A Foraging Trip & Lunch in the Dalmatian Countryside”
We followed our cooking class instructor, Carole, down a dimly-lit Bangkok passageway that opened up into a large marketplace. Walking among mounds of fresh cabbage, beansprouts, Thai eggplants, mushrooms, dried shrimp and fish, Carole taught us how to select the best ingredients for the dishes we would be cooking that morning: Kang Khiao Wan Gai (Green Curry with Chicken), Pad Thai with Tofu & Chicken, and Pumpkin in Sweet Coconut Milk.
Continue reading “Cooking Class in Bangkok: Our Foray Into a Thai Kitchen”