Chef Bolek

I love the cuisine of Sri Lanka, which is known to curry almost everything. One particular aspect of this cuisine has really gotten my atten...

We all miss home, but we cannot go back to the same fear. -- Nur Anya   For decades, the Rohingyans -- a Muslim minority group --  have suff...

In a prior post , I began the exploration of tsampa, one of the most fundamental aspects of the Tibetan foodways. The cultivation of barley,...

"I would tell people that Hmong food is not just a type of food. It's not about the product. It's a philosophy.... If you want ...

As the story goes, it all began in El Serralo, a neighborhood along the port of Tarragona. During the 1700s, fishermen would take ingredien...

What is past is gone, what is hoped for is absent, for you is the hour in which you are. -- Sahrawi proverb. The word Sahrawi  translates to...

Tsampae-drima kha (Having a Tibetan quality) - Tibetan proverb At its simplest, tsampa is roasted barley flour. Hulled barley grains are roa...

Fondue originated in Switzerland, most likely in the Valais region through which the Rhone River flows in southern Switzerland. The traditio...

My culinary journeys around the world have often led me to "national dishes." Generally speaking, these are meals that have a stro...