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The World At Your Table

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Category: Starters

Salad, Sides, Sides (v), Southeast Asian, Starters, Vietnamese

Vietnamese Mango Salad

Last fall, Nick and I finally made our way to Vietnam, and to say that we were excited about the food is the understatement of the year. The food of…

By MicheliJanuary 24, 2018February 4, 2018Leave a comment
Beef, Chinese, East Asian, Entree, Soup

Taiwanese Spicy Beef Soup

This is one of my favorite things to make when it’s cold outside, and I don’t have to be anywhere for the day. It makes your house smell amazing, and…

By MicheliJanuary 23, 2018February 4, 2018Leave a comment
European, Gluten Free, Italian, Salad, Sides, Starters, Veggies

Sicilian Fennel Salad

When Nick and I went to Sicily last year, we had very little knowledge of what Sicilian food is like. We naively assumed it will be just like any other…

By MicheliMarch 15, 2016January 20, 2020Leave a comment
Appetizers & Nibbles, Lebanese, Middle Eastern, Rice & Grains, Salad, Sides, Sides (v), Starters, Starters (v), Turkish, Vegetarian, Veggies

Tabbouleh

Tabbouleh salad is a popular Middle Eastern/Levantine dish. It is traditionally served as mezze, or appetizers, along with hummus, baba ghanouj, dolmas, and pita bread. Traditionally, it is made of…

By MicheliMarch 10, 2016January 20, 2020Leave a comment
Appetizers & Nibbles, Gluten Free, Low Carb, Middle Eastern, Rice & Grains, Sides, Sides (v), Starters, Starters (v), Vegetarian

Chunky Parsley Hummus

A little background on hummus, it is widely eaten in the Middle East and Mahgreb region as part of the mezze, or cold appeitizers. It is often served alongside warm…

By MicheliMarch 10, 2016March 19, 20161 Comment

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About Me

I live for travel, adventures, and great food. When I’m not on the road, I find I miss the food that I’ve tried on my trips the most. Since I can’t find some of them here in Chicago, I figured I might as well learn how to make it myself using resources available to me  locally. I’m a self-taught cook, and over the course of my travels, I’ve attended many cooking classes taught by locals. I have also been fortunate enough to be taken in by my hosts into their homes and in their kitchens, and they’ve graciously shared with me their family history, culture, and recipes. The recipes here are products of endless trial and error (but in a fun way). I hope I can put the world at your table.

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