What's Cooking in...

At a wet market in Phnom Penh, chef San Sinith explained the qualities of variou
The secret to Katiev Phnom Penh (Phnom Penh Noodle Soup)
Chef Teng stirring in prawns and squid.
Originating in Penang, it’s Char Koay Teow
We happened upon these folk singers practicing in a restaurant in Budva,  Monten
Montenegro, home of muckalica
Left to right: At the resort, Kyaw Swar Maung Maung (Resident Manager), U Myint
A favorite from Ngapali Beach, Myanmar
The finished soparnik filled with Swiss chard and cabbage.
Where did pizza originate?
China. Secrets of The Peninsula Shanghai’s stir-fried duck breast dish
Sweet Shrimp Kelaguen as served at the Hyatt Regency in Saipan.
Preparing a variety of the local dish kelaguen
Violeta putting the finishing touch on the baklava. Photo: Sandra Scott

My 93-year-old mother, who loves to cook, often says, “Nothing I make tastes like what my mother used to make.” She complains, “Today tomatoes are unblemished and red, but they have no flavor. Nothing tastes like it used to when it was home grown the old-fashioned way without fancy fertilizers and chemicals.”

I agree with her but didn’t realize how much our ingredients had changed in flavor until I visited Albania. The Albanian government’s isolationist policy kept it a rural country...

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