top of page
Explore the world from your own kitchen with family-friendly meals from around the globe!
One-World Whisk recipes are simple-to-prepare with readily available ingredients and geared towards tentative palates. You can print our OWW passport and world map to follow the full journey — we include maps, flags, and fun facts for each country — or simply pop on occasionally for culinary inspiration.
Most recipes take 30-45 minutes. All recipes, with the exceptions of the Side Trips, are intended for 4 servings.
Receive new recipes to your inbox through the OWW Substack page.
UNITED STATES OF AMERICA: Hamburger with Special Sauce, The GOAT Caesar Salad with Homemade Croutons, and Elevated Corn on the Cob
My father did not cook. In fact, one evening my mom left him alone with us and two cans cream-of-mushroom Campbell's soup to make for dinner. We all reported it was awful. Even my father. He had failed to read the directions, so had served it to us condensed. But he grilled. And he made this Caesar salad, which he learned to make from a professional-football coach friend. I guess that elevated it to "manly to cook.". My father made the salad by having my mom gather all of the
AUSTRALIA: Prawns on the Barbie, Zucchini Slice, and Crispy Chow Mein Salad
First confession. I often cook ahead and schedule my blog to post at a later date. Though this is my second-to-last post, it is actually the last meal cooked on my global journey. I will be abroad visiting my child who attends college full-time in Europe when my final recipe posts tomorrow, October 1. (My initial OWW goal of having the children embrace the world may have worked, although there is a whole causation-correlation thing in play.) We invited some Australian friend
JORDAN: Smoked Lamb or Chicken and Veggies (Zarb) with Basmati Rice
This dish belies the 45-minute mark. But it is huge flavor for minimal active cook time (about 10 minutes) so for those who have a smoker, it is easy-peasy. It can be made on the grill, but takes some more attention to do so. Smoked Lamb or Chicken and Veggies (Zarb) 2 lbs lamb shoulder or chicken pieces, bone-in, cut into large chunks ½ cup plain yogurt 2 teaspoons cumin 2 teaspoons coriander 1 teaspoon cinnamon 1 teaspoon smoked paprika 1 teaspoon + ½ teaspoon black pepper
OMAN: Shrimp Mishkak Kebabs and Omani Rice
The marinade on this shrimp kebab is insane. So, so good! Will be on repeat again and again once I get through the world! Shrimp Mishkak Kebabs 1½ pounds large shrimp (16/20) 4 fresh tamarinds or 1½ tablespoons tamarind paste or concentrate 4 dried pasilla negro or guajillo chilis or 1 teaspoon red pepper flakes 2 cloves garlic 2 limes 2 tablespoons canola or vegetable oil Peel and devein the shrimp. If using fresh tamarind, remove the shells and string outer core, then soak
MOLDOVA: Greens-and-Herb Stuffed Flatbread (Plachinda) and Seared Tomatoes with Feta
This was much easier to make than it looks and quite lovely. I would happily make again for a brunch party, a light dinner, or just because. Both dishes were elegant and savory and partnered perfectly for a speedy summer meal. Greens-and-Herb Stuffed Flatbread (Plachinda) 2 eggs 2 cups fresh sorrel or spinach 1 tablespoons chopped fresh chives 1 small bunch of dill, ~¼ cup chopped 1 handful for flatleaf parsley, ~¼ cup chopped ¼ teaspoon salt 3 tablespoons canola or olive oil
NORTH MACEDONIA: Pork "Pizza" (Pastrmalija) with Macedonian Salad
I made this for dinner, took the photo, and tore off a bite-size piece of the pizza before heading out the door for a meeting. As I walked to my car eating the piece I had grabbed I regretted I had to leave versus eating with the family— it was so delicious I did not want to wait. Clearly others agreed about its excellence, as I got texts from each of my daughters raving. Pork "Pizza" Pastrmalija is a lighter, simpler version of its Italian cousin. I made one version using th
NIGER: Beef Suya Kebabs and Rice with Black-Eyed Peas and Veggies (Shinkafa Da Wake)
Suya is a traditional smoked, spiced meat skewer originating from the Hausa people in both Northern Nigeria and Southern Niger. As I made chicken suya for Nigeria, I decided to go with beef for Niger. Once again, super easy and a wonderful flavor profile. The primary difference between the Nigerien and Nigerian versions (Nigrien is from Niger; Nigerian is from Nigeria) is that there is less heat in the Nigerien versions. Beef Suya Kebabs 1 ½ lbs sirloin or flank steak ¼ cup n
HAITI: Haitian Spaghetti
Haitian spaghetti is bizarrely good. I say bizarrely because who knew a pasta dish made with anchovies and ketchup could hit it out of...
SURINAME: Pastei Chicken Pie
With no roux, minimal dairy, and the use of a variety of pickled vegetables, Pastei is a lighter and zippier version of the chicken pot...
EL SALVADOR: Beefsteak with Onions (Bistec Encebollado Salvadoreño) and Zucchini in Cream Sauce
Have never marinated steak of any sort in yellow mustard before, but it is a rather easy hack for flavorful meat with a nice sear....
FIJI: Suruwa Fish Curry and Spinach in Coconut Milk
Fijian curry resides somewhere in the middle of its Thai counterparts — with their bright umami — and its Indian ones — with their...
ARGENTINA: Grilled Steak and Corn with Chimichurri Sauce and Chipa Cheese Rolls
Grilled Steak and Corn with Chimichurri Sauce 1.5 lbs flat iron, flank, or skirt steak 4 cobs fresh corn, husked 2 tablespoons butter...
Countries Visited
CONTACT
Contact
bottom of page