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EatingWellYana Gilbuena has traveled the world, celebrating the cuisine of her Filipino heritage with pop-up kamayan dinners. Her hometown of Bacolod City is known for this dish. Native coconut vinegar and calamansi juice bring a distinct flavor and aroma, and atsuete oil adds vibrant color, as well as a nutty, peppery flavor. Read more about Gilbuena and this recipe.EatingWellThe Spanish introduced the cultivation of corn to the Filipino island of Cebu in the 1700s. This propelled the vegetable to staple status not just in that province, but throughout the country. Yana Gilbuena features this dish in her pop-up kamayan dinners showcasing her culture's cuisine. Read more about Gilbuena and the pop-up kamayan dinners.Food.comThis is a wonderful recipe, I adapted it from Lebanease Cuisine. Pop the meat in the freezer to make it easy to slice. I usually get 20-24 thin slices from 1/2 lb of meat. Serve it with hummus (chickpea dip), baba ghanoush (eggplant dip), dice tomatoes, pita, and good red wine, and you will have a wonderful meal.EatingWellIn the Philippines, the tamarind plant—its flowers, leaves and fruit—is used in an array of dishes. But the most popular is a soup called sinigang. Legend has it that after typhoons, the islands' Indigenous people would gather the fish that had been washed ashore, and the tamarind fruit that had fallen from the trees, and make soup. Hence, sinigang was born. Yana Gilbuena created this dish, using tamarind to flavor poke, when she brought her pop-up kamayan dinners—which celebrate her culture's cuisine—to Hawaii. To make a vegan version, use coconut aminos in place of fish sauce and diced tomatoes or roasted beets or eggplant for the fish. Read more about Gilbuena and her pop-up kamayan dinners.Taste of HomeThai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, PennsylvaniaFood and WinePrickly pears, the fruit that grows on cactus plants, are a common ingredient in Mexican cuisine. The fruit yields a bright pink juice that lends its color to Justin Chapple’s fun, summery ice pops. To prepare, use a paring knife to scrape off thorns. Then cut off the ends of the fruit and score it lengthwise. Slip your thumb under the skin and peel the fruit, discarding peel and thorns.YummlyFor the uninitiated, a breakfast strata (also known as a stratta) is a layered casserole and popular breakfast and brunch staple in American cuisine. It’s similar (in taste and appearance) to a French quiche or Italian frittata. And like those dishes, the American breakfast strata is also made with cheese and eggs. To make a layered breakfast strata, use slices of white or wheat bread to distinguish each section. For our sweet and savory breakfast strata, we used [Aidells Chicken & Apple smoked chicken sausage](https://www.aidells.com/products/dinner-sausage/chicken-apple) links, which contains spices and chunks of Washington State farm apples. Aidells also has a [Grill Pack](https://www.aidells.com/products/dinner-sausage/grill-pack-mango-italian-style-with-mozzarella-cheese-habanero-and-pepper-jack-cheese) that is perfect for when you can’t decide if you’re craving something sweet or something savory. The Grill Pack has three types of chicken sausages: Italian Style with mozzarella cheese, Habanero with Jack cheese, and Mango. **Tip:** We suggest preparing your breakfast strata a day in advance so it has time to settle overnight. And when you awake the next morning, you simply pop it in the oven and bake for up to an hour. Serve warm with a small scoop of fresh berries or another Aidells Chicken & Apple sausage link on the side.EatingWellFood from Sri Lanka, located off the southern tip of India, has flavor combinations not seen in other cuisines because of its position at the intersection of trade routes and cultures, says Kentucky-based chef Samantha Fore, whose family is from the country. This soup exemplifies the essential, mouthwatering combo of sweet, sour and heat; bright acidity from fresh lime juice is balanced by coconut milk, which adds richness without being heavy. Spices grown on the island—like cinnamon, cardamom, coriander and cumin—lend toasty notes to the broth and add a layer of gentle heat behind the fiery dried chile. The Tuk spice blend is one Fore created (named after her pop-up restaurant, Tuk Sri Lankan Bites) and is available online through spicewallabrand.com. "It is basically everything I would put into a chicken curry," she says, including ginger, lemongrass and turmeric.TastyThis grilled sausage and zucchini spaghetti dish is a fresh and delightful take on classic Italian cuisine. The savory and juicy sausages are sliced and paired with tender spaghetti noodles, coated in a rich and flavorful basil pesto sauce. The addition of fresh and diced zucchini adds a healthy and tasty twist to this dish. Garnish with fresh basil leaves for a pop of color and an extra burst of flavor.
