What's Cooking in...

by Sandra Scott

Dubai is considered an expensive destination, but it doesn’t have to be. My husband, John, and I visited Dubai in January ’09, and our favorite evening turned out to be our least expensive.

After wandering through the spice souk with its aromatic smells, we hopped on board an abra, handed the boatman one dirham (27¢) and crossed Dubai Creek. Abras are flat-bottomed water taxis that ferry people across the creek.

We strolled along the waterfront promenade...

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by Sandra Scott

“The taro plant is important to the Palauan people,” explained Ann Singeo, our guide and the owner of the ecotour company Sense of Wonder. “The legend of Palau is based on food. A simple version of the legend has it that a giant by the name of Uab was consuming all the food, so the rest of the people were starving. The villagers placed him on a fire and he exploded, creating the islands of Palau.”

In the Western Pacific, Palau is an amazing group of 700 islands...

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“In April we start making thousands of kiping,” explained Milada Valde of Lucban, Quezon, Philippines, as she poured the bright yellow batter over a large shiny leaf.

Placing the kiping-covered leaf on a steamer, she continued: “May 15 is our Pahiyas Festival. We give thanks to San Isidro Labrador, the patron saint of farmers, for a good harvest by covering our houses completely in fruits, vegetables and decorations made of kiping.”

As she peeled the dried, wafer-like kiping...

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by Sandra Scott

Orel Emile Gentle Steward traded his life as a chef on a cruise ship to be a chef in his hometown of Sambo Creek, Honduras.

Sambo Creek is one of many colorful Garifuna villages that dot the north coast of Honduras. The Garifuna are an AfroCaribbean group which lives on some of the most beautiful palm-fringed beaches in Central America. It is easy to understand why Chef Orel returned to Sambo Creek.

The Garifuna originated from two Spanish slave ships...

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