T able of C on T en T s

FOOD • CULTURE

Egypt

Not one, but two authentic Egyptian dishes are created here for our Readers. You’ll rise like a Phoenix when you discover you can make these in your own kitchen.

16

New Orleans

This classic Jambalaya recipe harkens the spirit of world-class jazz, architecture and heritage found only in the quintessential corners of NOLA.

34

28

22

Cuba

The original Cuban Sandwich, prepared here just for you, gives a rare glimpse into a Cuban kitchen . . . and some amazing did-you-know’s to serve on the side.

South Africa

An authentic curried chicken dish against a stunning backdrop, anyone? YEBO!

Italy

Here’s the scoop on the perfect Italian meatballs in sauce: in Italy, they’re not traditionally served on top of spaghetti. And you’ll learn how to make them in a pinch. 24 MOROCCO

The rich, exotic fragrance and flavor of this dish will thrill you, almost as much as the fact that you can serve it up yourself. 18

CROATIA | COFFEE KLATCH

Clean Living 46

41

42

BAKERY NOOK ©

What happens when you combine blood oranges with world class olive oil? Let them eat cake!

Sun Tea

You’ll learn how simple and honest it can be to use the afternoon sun as your brew master.

HERB IS THE WORD ©

Lavender isn’t just for sleeping. It’s also for cookies! And so much more, as you’ll discover inside 38

14

IN MINUTES ©

Here’s how to kick up your next salad – and your energy level – with one gorgeous and intensely flavorful recipe.

SUNDAY JAZZ BRUNCH ©

Since when does a recipe for GF Cheesy Spinach Balls become tomorrow’s amazing frittata? Now, of course. 26

MOCKTAIL BAR ©

®

Soup Kettle

Watermelon done right, in a martini glass. What to say but, “bottoms up…” 31

44

Oh, so THAT’s how she does it. . . the secret soup recipe is out.

GRILL & CHILL

Thyme for lamb in this complete and healthy grilled din-din. Fire it up!”

GOURMET BLING ON A SHOESTRING ©

J APANESE BUDDHA BOWL

Artful food. Simply .

Pretty, please, with a cherry on top? Your guests will want for another zesty, sweet coffee any time of day ~ along with the story of Croatia’s awesome coffee culture. 30

36

Here’s how to elevate leeks and garlic into an upscale soup they’ll be raving about. 40

Forage

What grows wild, is easily harvested and turned into a nutrient-packed tea, coffee, salad, or side dish? Details within.

Annie

(AUSTRALIA: Grape Vine Art)

Madhavraj Dahal & Family (NEPAL: MoMo Dumplings)

Chef Jim Desmond (MOROCCO: Inspired Chicken & Rice / CARIBBEAN: The First Barbeque / FRANCE: Coq au Vin / MEXICO: Latin Summer Salad / CALIFORNIA: Grilled Watermelon Surprise / NORTHWEST U.S.: Wild Salmon Chowder)

Michelle

(DUCK, DUCK GOOSE: Eggs)

PAT FRIEDMAN (SCANDINAVIA / IRELAND / NATIVE AMERICAN / SOUTH AFRICA / JAPAN / ITALY / NORTHEAST U.S. AND VARIOUS FEATURES / EDITOR’S PICKS)

Max Friedman (ITALIANAMERICAN: Healthy Chicken Parm-Stuffed Peppers)

Tanja Kezić’ (CROATIA: Two amazing recipes in EVERY Issue)

(BAKERY: GF Cherry Scones / SUNDAY BRUNCH: GF Cheesy Spinach Puffs)

Ruth

Hasan El

(EGYPT: Classic Mashey / Supreme Lentil Soup)

Herb Candles)

Grace Raudales (HONDURAS: Authentic Shrimp Cocktail with Plantains)

Anna

(POLAND: The Sweet OR Sour Dumplings)

Slade-Mastnak & Family (GERMANY: spätzle/ CROATIA: Olive Grove & Olive Oil)

Dr.

Greta Staknyte (LITHUANIA: The Savory Crepes)

Annah Tsukanova (UKRAINE: Original Borscht)

Sunset Soup))

Stefan Vallee (MOCKTAIL: Chilled Winter Holiday

Mikki Kojakovic (AUSTRALIA: Wattleseed Bread / CROATIA: Ultimate Nut-Free Green Pesto)