What's Cooking in...

June 2013 issue | Appears on page 57

What's Cooking in... Sri Lanka
By Sandra Scott
Curried prawns, sautéed.
Preparing Negombo Prawn Curry
April 2013 issue | Appears on page 57

What's Cooking in... Cambodia
By Sandra Scott
At a wet market in Phnom Penh, chef San Sinith explained the qualities of various herbs. Photos by Sandra Scott
The secret to Katiev Phnom Penh (Phnom Penh Noodle Soup)
February 2013 issue | Appears on page 57

What's Cooking in... Penang, Malaysia
By Sandra Scott
Chef Teng stirring in prawns and squid.
Originating in Penang, it’s Char Koay Teow
January 2013 issue | Appears on page 59

What's Cooking in... Montenegro
By Sandra Scott
We happened upon these folk singers practicing in a restaurant in Budva, Monten
Montenegro, home of muckalica
November 2012 issue | Appears on page 55

What's Cooking in... Myanmar

By Sandra Scott
Left to right: At the resort, Kyaw Swar Maung Maung (Resident Manager), U Myint
A favorite from Ngapali Beach, Myanmar
October 2012 issue | Appears on page 57

What's Cooking in... Split, Croatia
By Sandra Scott
The finished soparnik filled with Swiss chard and cabbage.
Where did pizza originate?
July 2012 issue | Appears on page 60

What’s Cooking in…Shanghai
By Sandra Scott
China. Secrets of The Peninsula Shanghai’s stir-fried duck breast dish
May 2012 issue | Appears on page 58

What’s Cooking in…Saipan

By Sandra Scott
Sweet Shrimp Kelaguen as served at the Hyatt Regency in Saipan.
Preparing a variety of the local dish kelaguen