For the holidays in Peru, in my family it is tradition to eat a roasted turkey, marinated with herbs, garlic and aji peppers; roasted pork shoulder or pernil with Aji Panca, Peruvian style rice with lots of garlic and peas, and a vegetable dish such cauliflower gratin. For dessert, we eat Panettone, an Italian-influenced sweet bread with fruits, very popular in Peru and hot chocolate. As far as drinks, we drink passion fruit sours, made out of Pisco and passion fruit juice. I’ll be happy to share my recipe for the turkey." — Chef Maria "Marita" Lynn, Catering by Maria.
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Have you ever cooked upside down?
Makloubeh (which translates literally into "upside down") is a famous Levantine one-pot rice, spice, and vegetable dish. You will find different variants of it throughout Syria, Jordan, Palestine, and Lebanon. The name makloubeh or upside down refers to the way this dish is served. You see, this dish is arranged and cooked in a pot and then it is flipped upside down to be served.
This is my favorite version, cauliflower chicken makloubeh, but you can use eggplants or a combination of eggplant and cauliflower, and you can add potatoes, carrots, or even chickpeas. Experiment and try different combinations and see which ones you like best.
Don’t like chicken? You can cook this using beef instead or skip the meat altogether and make it vegetarian.
Here's a healthy, delicious, and vegan side dish that's perfect for Thanksgiving or any other time of year. Pine nuts are a great way to add a nutty richness to leafy green vegetable dishes, and raisins add a little sweetness without a whole lot of sugar.
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Click here to see A Vegetarian Thanksgiving.
This is a vegetable dish perfect for brunch or a cool afternoon picnic. Make this up to two days ahead and reheat for those days when you just don’t feel like cooking anything.
Click here to see 10 Great Dishes to Make with Frozen Vegetables
Dishes like palak paneer make me thankful that about half of India is vegetarian. Paneer, often referred to as "Indian cottage cheese" on menus (though it more closely resembles halloumi), sears beautifully and is a perfect addition to simple vegetable dishes. It's traditionally cooked in a spicy puréed spinach curry, but you can also toss it with sautéed mustard greens or Swiss chard to add protein and texture.
Click here to see Recipe SWAT Team: Healthy Greens.