Recipes | I've Been Cooking

Pargo de La Libertad

A coastal-style red snapper from La Libertad: pargo marinated in lime, garlic, achiote, cumin, and oregano, then cooked with onions, tomatoes, and bell peppers. Served with rice, boiled yuca, and fried plantain, finished with fresh cilantro.

🇸🇻 El Salvador$$

Salade de chouchoute

A bright, crunchy Réunion-style chayote (chouchoute) salad with carrot, onion, herbs, a zesty lime-vinegar–mustard dressing, a hint of chili heat, and nutty sesame seeds.

🇵🇫 French Polynesia$

Mel i Mató

A classic Catalan dessert of fresh mató cheese drizzled with honey, sprinkled with walnuts, and brightened with lemon zest. Light, creamy, and aromatic—mató can be made at home from whole milk curdled with lemon juice; a spoon of plain yogurt can be used to enrich the curd.

🇦🇩 Andorra$$

Croquant de Dakar

A classic Senegalese peanut–sesame brittle scented with lemon and vanilla, with a touch of coconut for aroma and crunch. Crisp, glossy shards that balance caramel sweetness with toasty nuts and seeds.

🇸🇳 Senegal$

Molokhia

A classic Egyptian/Levantine molokhia: tender jute mallow simmered in savory stock and finished with a sizzling garlic–coriander tasha, served alongside vermicelli rice, lemon wedges, and warm pita.

🇪🇬 Egypt$$

Sweet Tea Pie

A Southern-style custard pie infused with strong black tea, brightened with lemon, and baked in a flaky crust. Silky, sweet, and aromatic, it’s finished with a dollop of lightly sweetened whipped cream.

🇺🇸 United States$

Khao Lam Bites

Chewy, aromatic Thai street-dessert bites of coconut-sweetened sticky rice with black beans, steamed/roasted in banana leaf or bamboo. Finished with shredded coconut and toasted sesame for a nutty, caramelized flavor.

🇱🇦 Laos$$

Tinginys

Tinginys is a classic Lithuanian no-bake chocolate biscuit cake: crushed tea biscuits bound with a cocoa–vanilla condensed milk and butter mixture, studded with toasted walnuts, then chilled and finished with dark chocolate for a fudgy, sliceable treat.

🇱🇹 Lithuania$$

Ribel

Ribel (Riebel) is a traditional Alpine cornmeal specialty from Liechtenstein and Vorarlberg, simmered with milk and water, then pan-fried in butter into golden, fluffy crumbs. Often enjoyed for breakfast with cinnamon sugar and applesauce.

🇱🇮 Liechtenstein$

Trahana Clusters

Crunchy, no-bake Greek-style Trahana Clusters bound with dark chocolate and honey, studded with almonds, sesame, and raisins, and brightened with cinnamon, vanilla, and orange zest. A sweet, textural bite that’s perfect for gifting or an after-dinner treat.

🇬🇷 Greece$$

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