I’m the type of person that wants to get my dosa recipe from a south Indian and my jap chae recipe from a Korean, my couscous recipe from a Maghr├ębin and my sukuma wiki recipe from a Kenyan, my poutine recipe from a French Canadian and my tamale recipe from a Mexican, thank you very much. So as I’ve accumulated global recipes from native cooks over the years, I finally decided I’d scrolled through enough cooking blogs to get a good feel for what my ideal one would look like, and thought it would be fun to record my cooking adventures with the most authentic versions of dishes I could find. A lot of these recipes come from cooking with people in their countries during my travels. Others I’ve learned from immigrants in my own country with some substitutes for ingredients they couldn’t get from back home. As a North American who spent a decade in North Africa, I know very well the feeling of having limited access to specific ingredients needed for an international recipe, and alongside the original, authentic recipes, I’ve tried, where possible, to provide suggestions for commonly-found substitutes, or simple omissions that won’t drastically alter taste, so readers from anywhere in the world can enjoy these. If I’ve posted a recipe from your country, and you know of a different way to make it authentically, by all means let me know in the comments!

The only thing I prioritize more than authenticity is nutrition. I’m fascinated by the history of ingredients and dishes, how they’ve been impacted by the industrialization of food production over the last century, and the resulting nutritional fall-out. I firmly believe in the nutritional power of a varied diet rich in vegetables, dark leafy greens, fruits, pulses, nuts & seeds, wild-caught fish and seafood, with moderate consumption of lean protein from free-range, grass-fed, humanely-raised or wild-caught animals, and whole grains, and little to no refined/processed grains, sugars, or oils.

About me: Born and raised in French Canada and later the USA. Lived nearly a decade in Egypt and Algeria. Traveled to a handful of other European and African countries. Besides food & nutrition, my other great passion in life is languages. I make a living as a freelance French-English translator, and also speak Spanish and Derja, and have varying degrees of familiarity with a half-dozen other languages, dialects, and writing systems.