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Street Food Series: Bunny Chow

Bunny Chow has nothing to do with lettuce.  According to Troth Wells, author of The World of Street Food, this dish of lentil curry served in a container of bread had its origins in apartheid policies.  Segregation rules meant that restaurants could not serve “colored” people, so curry shops came up with an ingenious take-out […]

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Mexican Hot Chocolate Spiced Pecans

Mexican Hot Chocolate-Spiced Pecans

This is one of my favorite ways to get a healthy chocolate fix–roasted pecans coated with cocoa powder, spices, and just a touch of sugar.  You can vary the level of sweetness to meet your own taste, of course, and these are a great lunchbox snack.  Pecans are super healthy, with lots of “good fats” […]

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Street Food Series: Gallo Pinto

Gallo Pinto is the national dish of Nicaragua, and it is at its essence a dish of rice and beans, flavored with various herbs and seasonings that vary according to region.  There are hundreds of variations on the basic theme, and as is keeping with the origin of this type of dish, I used what […]

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Street Food Series: Mushroom and Lily Flower Bao

For my latest adaptation from the great little book Street Food, I decided to tackle Bao, or Baozi–those deliciously puffy little steamed buns filled with sweet or savory fillings.  Like a lot of traditional street foods, this is only “fast food” if you are the one eating the end product–it requires a few steps and […]

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Street Food Series: Sudanese Ful

Lately I have been reading the really interesting cookbook Street Food, which has recipes and vignettes about international “fast” foods that are typically sold by small, independent vendors.  I have at least 20 recipes earmarked for future meals, and in most cases they are more of a guideline than a recipe, as street foods evolve […]

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