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    3,307 Recipes

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    Jeow is a lot of things, but mainly any sort of dipping sauce, typically made with char-grilled veggies. Sometimes spicy. Sometimes not. It could be vegetarian or it could be made with crushed beetles. Or anything in between. Great for dipping balls of sticky rice into. A Laotian staple. This is a good base sauce, feel free to add flavors and experiment. Laos is a landlocked country in Southeast Asia, bordered by Burma and China to the northwest, Vietnam to the east, Cambodia to the south, and Thailand to the west.

    Recipe #502741

    Drinking these without the rum will keep you from pain! From the British Virgin Islands. The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. It is served in almost every resturant and on every island in the British Virgin Islands. It is now considered the official dirnk of the BVI's.

    Recipe #502740

    A popular dish in the Caribbean. You can change up the spices to your liking. You could also use soy or other non dairy yogurt or sour cream to make this vegan. From Sue's Nutrition Buzz.

    Recipe #502737

    This is like a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate, says Sasha Martin. Enjoy!

    Recipe #502736

    I'm traveling the world, vegetarian style. Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the flavor of rich, velvety coconut milk instead of tart lemon juice. Kaya is smooth and silky on the tongue, and makes any breakfast instantly feel special. The best part is that there are only three ingredients, the luscious blend is vegetarian, and, just happens to be gluten-free. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime. Singapore is an island city-state in Southeast Asia. This recipe is common in Malaysia and Indonesia as well. Adapted from Global Table Adventure.

    Recipe #502735

    Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. Spicy and comforting. Served cold, this tea makes for an refreshing poolside sipper. Served hot, this tea will warm your spirit as well as your fingers. This recipe is inspired by the Swahili people of Africa, some of who live in the northern tip of Mozambique. You’ll find similar drinks all in many parts of Africa, where ginger grows easily. Typically, the drink is served hot. Recipe by Sasha Martin.

    Recipe #502676

    The Republic of Maldives is a sunbathed group of islands southwest of India, dotted along the Indian ocean. Lomi Lomi is sweet and tart, spicy and refreshing, yin and yang. Since it only contains three ingredients, the drink comes together very quickly. The method is easy and you can make as little or as much as you like. Enjoy! From Four Seasons Maldives.

    Recipe #502674

    Bissap is enjoyed in Mali and west Africa in general. Whether hot or cold, the flavor is bright, fruity, with a punch of ginger smoothed out by a velvety splash of vanilla. Be sure to serve the bissap with a few pieces of cubed mango. This recipe is by Sasha Martin.

    Recipe #502472

    Yum! Easy and you can just make one pizza at a time or double the recipe if you want to. Quick to put together and the mushrooms and spinach add nutrition to the flavor. From Daydream Kitchen.

    Recipe #502470

    They keep cool in Niger by drinking this hot tea, which makes them sweat, which cools them off. Pleasing on cool days too. From Sasha Martin.

    Recipe #502449

    In this drink, the pineapple skin and core simmers with the rice and water to extract maximum flavor. Then add extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done.

    Recipe #502447

    The neat thing about Ainar is the treat at the bottom of the cup, nuts. After cooking a bunch of warming, fragrant spices like cinnamon, caraway, anise, and nutmeg in a large pot of water, the hot tea is poured over assorted nuts with as much sugar or honey as you can stand. Walnut, almond, and pine nuts are the most common. Anise is said to help mamas recover from childbirth. Recipe from Penzy’s Spices’ 2012 early summer catalog.

    Recipe #502446

    These faux nuggets are so crispy you'll never believe they're not deep-fried. Serve them with your favorite dipping sauce such as ketchup, agave, mustard, BBQ sauce or plum sauce. From the Happy Herbivore.

    Recipe #502329

    This will put a smile on your face and happiness in your heart. I have used non dairy milk to make this vegan, but the Mexicans traditionally use dairy milk. The rice, almonds and cinnamon stick will have to sit in water overnight, so make it the night before you have it for breakfast. Gleaned and enjoyed from Global Table Adventure.

    Recipe #502328

    The refreshing, tropical drink is made with an easy, homemade lemongrass syrup, a swirl of coconut milk, and a splash of water (or ice, if making a slushie). Dawet originates from Asia, and is especially popular in Indonesia. The drink was brought to Suriname and popularized as a result of colonization and immigration. The slushie is popular among street vendors. The lemongrass syrup makes a nice gift given in a pretty bottle.

    Recipe #502287

    Adapted from Laura Kelly at Silk Road Gourmet, where she’s on a journey through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted by Sasha Martin. Love how she describes things!

    Recipe #502286

    In the Cayman islands, they dry their limes and lemons and use them to season the abundant seafood that is caught and eaten. Also good with rice, beans, and vegetables. Recipe from Caribbean Choice.

    Recipe #502285

    Paul McCartney says, "This is a fantastic salad that can accompany whatever you like-here it's served with tofu, but could just as easily serve it with veggie burgers or vegetarian sausages, as well as fries and new or mashed potatoes. You can also vary the steamed vegetables according to what's in season." From The Meat Free Monday Cookbook; A Full Menu for Every Monday of the Year. Paul, along with numerous other luminaries, started the Meat Free Monday campaign to address pollution, better health, and the ethical treatment of animals and global hunger..

    Recipe #502105

    Jamaicans make this with fresh hibiscus, so common in the islands, but you can find it dried at your health food store, some supermarkets, or Whole Foods store. This is Jamaicas answer to iced tea and better for you too! Sometimes allspice berries are added, I have left them out here.

    Recipe #502079

    Each sip will take you to the middle east and Oman, where Rosewater Lemonade is a cherished treat. Each sip tastes like a thousand roses bathing in fresh squeezed sunlight. Recipe from Sasha Martin(Global Table Adventure).

    Recipe #502076

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