Eight Recipes From Around the World | Link TV
Eight Recipes From Around the World
As you prepare to spend the holidays around the dinner table with loved ones, you might be seeking a little global inspiration to expand your menu beyond the traditional fruit cake and turkey recipes. Link TV takes you to the kitchens of grandmothers and migrants to learn eight world food recipes that have been passed down for generations. Explore the kitchens of nostalgic grandmothers and the backyards of native peoples, as you reflect on the role of food in shaping our worldview and preserving our cultures. Plus, catch up on articles and videos about Cuba's agricultural system, the popularity of a Chinese restaurant in an unlikely country, and how fine African dining is connecting the Nigerian community to Southern locals in Georgia. Enjoy!
1. Decolonizing Your Diet - Nopales Tepary Bean Salad
Check out recipes that "reindigenize" our diets by promoting native food plants, such as this Nopales Tepary Bean Salad. This and other recipes are featured in "Tending the Wild," our series shining a light on the environmental knowledge of indigenous peoples.
Chef Alvin Cailan shares his recipe for ukoy, a Filipino fritter side dish.
3. Lebanon: Mehchi - Grape Leaves
A filmmaker cooks with his 97-year-old grandmother Rosa in Brazil. She shares her recipe for stuffed Lebanese grape leaves (called Mehchi in Arabic).
4. Croatia: Knedle - Gnocchi-like Dessert
While making a gnocchi-like dessert, Iva and her grandmother discuss Iva's difficult assimilation when she migrated from Yugoslavia to the island of Cyprus, and how her grandmother's frequent visits to Cyprus made it more like home.
5. Iran: Mast`o Musir - Dip with 'Hair of Garlic'
Logmeh chef Debbie Michail shares her recipe for Mast`o Musir, a versatile yogurt-based dip from her Middle-Eastern heritage.
6. France: Egg Nog
French filmmaker Irvin makes an egg nog recipe with his beloved grandmother.
7. Korea: Traditional Cabbage Kimchi
This recipe for cabbage and daikon kimchi is a traditional Korean specialty from Los Angeles’ Jun Won Banchan Shop.
8. Mexico: Mole Poblano
This traditional recipe for mole poblano comes from the family behind the legendary Chiles Secos stand in Los Angeles’ Grand Central Market.
More Food Stories to Enjoy During the Holiday Break
Marc Frank, an American journalist who has lived in Cuba for more than two decades, shares his experiences and observations of the food system in Cuba.
In the middle of the Indian Ocean sits Chez Manuel, a restaurant run by Manuel's wife Colette. Together, they preserve their Chinese culture by sharing its flavor with their community.
An unlikely find in Georgia makes fresh Nigerian food for both locals and African transplants craving the taste of home.
The Tolowa Dee-ni’ people, who have fished and tended the Northwestern California coast for time immemorial, are collaborating with western scientists at state agencies to monitor ocean toxicity in shellfish.
Jake Myrick and Noriko Kamei’s product is not the latest digital industry disruptor, it’s the 2,000-year-old traditional fermented rice brew of Japan, sake.
Like wine, sake is full of variety, nuance and history. Learn more about sake by clicking around below.
Several Los Angeles delis are family-run operations passed down through generations of owners. By their side are many trusted employees who have also given their passion and dedication to these beloved establishments, often for several decades.
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