![]() ![]() I'm not saying you have to travel the world to be a good cook. ![]() I fell hard for a Vietnamese restaurant here that serves amazing gingery beef lettuce wraps, which I've simplified at home by using Chinese hoisin sauce. And now that I've settled (I hope!) in Brooklyn, I live in a community full of cuisines from every continent. (Indian spices with Latin technique.what a mash-up!) I've also spent time in the South, including Texas, where the Mexican food is hard to top-which is how I came to blend Southern and Tex-Mex cooking in my fried green tomatillos recipe. When I visited a Cuban restaurant in France a few years ago, I spotted a quirky dish I've been making ever since: pork kebabs seasoned with curry and lime. ![]() She had no problem going up to a stranger at a potluck and asking, "How do you make this?" It made her cooking even better than it already was, and taught me that opening yourself to life's possibilities is a delicious way to live. Stationed alongside us were Vietnamese families, Korean families, and German families, and my mom-who can talk to anybody-made sure to get all their best recipes. While stationed in Bad Kreuznach, Germany (oh, the bratwurst I've had!), we visited Austria, Switzerland, and Denmark-but often we didn't even have to leave the base to taste something new. (Okay, ideas and sometimes meat-I smuggled mortadella in my suitcase after a trip to Milan. Every place I've been has given me ideas to bring back to my kitchen. My dad was in the army, so we were pretty mobile when I was growing up, and I moved a lot when I was a DJ in my 20s. And after living in three countries and 13 states, boy, have I been around. I'm a bit of a sponge-I soak up what's around me. ![]()
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