#1: Jeremy Shapiro, the Chef behind Stir the Pots, narrates his adventures during his trip to the Ecuadorean Andes:

The array of  colors and smell was inspiring as a chef.All  I  needed
were my knives, a stove and a kitchen!What surprised me about such a humble town was the cleanliness of the market and the real pride and
friendly faces I met. My brother-inlaw a one time "Rey de bolon"(bolon typical dish of plantain) in Guayaquil, described to me the different
fruits and vegetables. With each picture of the women in the stalls he showed them the instant images of themselves as they giggled, probably musing about the silly guy taking pictures! Read the complete post…

#2: La Majuluta from Argentina writes about "El Pejerrey," a fish available in the cold waters of South America. Read the post in Español. Read the post in English…

Odontesthes bonaeriensis, the "king fish", is a native freshwater species. With its delicate and tender white meat it's highly apreciated around here. It was the only fish that I used to eat as I was a child. My mother always prepared it for me with head and tail, "dressed" in breadcrumbs and in the oven. More than a year ago I did it this way. Now I wanted to repeat with some little changes.
Full belly, happy heart we use to say here.

#3: From Panama, the CookingDiva explains why 2007 is Panama's year!

Panamá is an easy country to fall in love with. The tropical bounty, gifted by our location and climate offer a spectacular opportunity to experience some of the most exotic and unique produce that mother and father nature have to offer, ranging from the complex herbs and seasoning of the tropical forest used by the indigenous tribes to the organic farms of vegetables and edible lowers. Read more…

#4: Morsels & Musings visits Le Kilimanjaro, a  restaurant serving East African food in Sydney, Australia.

This is not the first time I’ve visited Le Kilimanjaro, an East African
restaurant on the main street of bohemian Newtown. Food here is extremely interesting in a suburb where pub grub, Indian and Thai reign supreme.

I love this tiny space and the owners, dressed in their traditional Senegalese clothes – long white gowns for the men and bright, flourishing colours for the women. Read the complete review…

#5: From Spain, ManáManá shares a delicious recipe to prepare Chicken Rolls with Leek and Roquefort:

The original recipe is made with ham instead of leek and soft cheese instead or roquefort, and is served sliced and cold. You can make multiple combinations, for instance adding spanish “jamón serrano”, emmental cheese, onions, garlic, etc. Get the recipe now…

#6: From Make My Sushi, learn how to choose a good fish, the kind that would NOT make you sick!

But we are talking about fish now. And if it's fish we are talking about, then this will be the best time to mention that sushi is commonly made with raw fish. yes. raw fish. For that reason, it is very important to verify the freshness of the fish. The first thing you should do before buying a fish is to ask the fishmanger not "is this fish fresh?" but rather "since when do you have it ?". The not-completely-honest-yet-most-common answer will be, ofcourse, "I got it this morning!". Continue reading…

#7: From Peru: Mangos! , an explanation of the two meanings the expression "que rico mango," (EN: what a delicious mango) has in that Latin American country.

It can refer to how delicious the Peruvian mango you're eating tastes; or, it can mean that someone who catches your eye appears as delicious as a mango. Read the complete post…

#8: From Almost  Turkish Recipes,  a scrumptious looking recipe to prepare  Buthanese Red Rice (Kırmızı Pirinçli Butan Pilavı)

Red rice with its nutty flavor has secured a good place in my heart, and as a result in my kitchen, in the last year. I usually cook it alaturka; however, this time I wanted to try a Bhutanese recipe since red rice is from Bhutan. Get cooking!

#9: Malabar Spices cooks up some "Easy Kerala Parotta"

The Kerala Porotta is a flaky pastry like multilayered flat bread, a speciality of Kerala. It is made from maida, (enriched wheat flour) by a long labor and time intensive process. The flour is mixed with water, oil and egg to make a soft dough, and allowed to rise for 5-6 hrs. It is stretched and flattened by hand in order to save the air pockets which arise from the stretching and then cooked on a griddle. Read more...