CLICK HERE FOR THE RECIPE I USED Pretty much every single recipe from Ireland that I came across in my research was for a heavy and hearty meal. It was too hot here to cook any of them so it took a little while to get around to it. The temperatures in the evening are now tolerable so I made Dublin Coddle tonight! It is a heavy and hearty and VERY filling meal. It contains bacon, pork sausage, onions, fresh parsley, and, of course, potatoes. It was delicious but definitely not health food. I feel like I need to eat nothing but spinach and carrots for a week to make up for it. It would be amazing on a cold snowy day but only like once a year. Would I make it again? I honestly don't know. It is yummy but it's messy and time-consuming and I feel greasy after eating it. It's worth trying though!

CLICK HERE FOR THE RECIPE I USED Iraq had several things I was interested in but I found myself craving eggs* and had fresh homegrown tomatoes, cilantro, and parsley on hand so I made this breakfast for dinner last night and I really enjoyed it! It's essentially a well-seasoned and spiced ground beef mixture with onions and tomatoes that you poach eggs in. The recipe author recommends eating it with warm pita bread but I ate it with some hashbrowns because that's what I had on hand and I really really REALLY did not want to go to the store. It would have been fantastic with warm pita bread or naan but it was great with the hashbrowns so, no regrets! I would definitely eat this again! I *Re eggs: I used to have "issues" with them but have discovered that there are a couple of brands of eggs that I can eat without problem. Happy Egg Co. and Vital Farms. I think it has something to do with what their chickens are fed vs. what other chickens are fed but I have no scientific evidence to back me up. All I know is, I like eggs and I'm glad to have found some that don't make me feel bad later.

CLICK HERE FOR THE RECIPE I USED iran, unexpectedly, ended up being one of those countries where I had a hard time narrowing down the list of things I was interested in to just one dish. I bookmarked quite a few recipes that I hope to try out later but I went with this one because I had all of the ingredients on hand and I had some chicken thighs that needed to be used up. It wasn't at all difficult to cook and wasn't especially time-consuming either (leg quarters would probably take a bit longer than the thighs did). I could imagine a mom throwing this together at the end of the day with some rice and a salad and getting no complaints. It was really good! The chicken was tender, the tomato paste didn't end up dominating the flavor of the dish because the onion and saffron balance everything out nicely. I really enjoyed it and will enjoy the leftovers. I will definitely make this again in the future!

(Fried Chicken with Buttery Sweet Soy Sauce) CLICK HERE FOR THE RECIPE I USED I had to order kecap manis online to make this so I had to wait a little bit to move on to Indonesia but, that's okay, it was worth the wait! (Kecap manis is a thick and sweet sort of soy sauce.) The description pretty much sums up the flavor profile of Ayam Goreng Mentega. It is rich and sweet and juicy and it will fill a person up quickly. I had a cucumber salad on the side to add freshness and acid (via a drizzle of vinegar) to the meal because, on it's own, the Ayam Goreng Mentega is a little heavy due to the chicken being deep fried. This was delicious and I would eat it again but I don't know if I would cook it again. I just don't enjoy deep-frying foods. It's messy and I don't enjoy the grease smell that sticks around the house for a bit. I like the way deep fried foods taste, I just don't like the mess I make when I cook them.

CLICK HERE FOR THE RECIPE I USED Many years ago, I visited a friend in the Bay Area (California) and she introduced me to Indian food and I fell in love with it. So, when it came time to make an Indian dish for this project, I knew I'd end up with a good meal. I just had to find one I hadn't already tried and/or cooked in the past and one that I could acquire all of the ingredients for either locally or online. There were still a lot of options to choose from! I'd never heard of Mughlai chicken prior to this project but there's not a single ingredient in it that I dislike so it seemed like it was the way to go. And it was, absolutely, the way to go. Oh my word, it was delicious. It was a little time-consuming and somewhat messy to make but it was worth it. Like I've found with all Indian food, there are layers upon layers of flavor in this dish. Warmth (not heat) from the cinnamon and cloves. Heat from the green chili pepper. (I used a Serrano pepper because that's what I have access to.) The onion, garlic, ginger, and cashew sauce is rich and loaded with flavor and the cream amps up that richness and adds wonderful creaminess. (I used coconut cream because I'm lactose intolerant.) Every taste bud in my mouth was delighted by this dish and I will make it again! Note: the recipe calls for three peppers but, knowing my low tolerance for heat, I went with one Serrano pepper and it was just the right level of heat for me.

CLICK HERE FOR THE RECIPE I USED I wasn't sure when I'd get to Iceland because they do not have a lot of things that I want to eat. They do like fish and I like some fish but my husband can't stand it and the "aroma" is VERY off-putting for him. So, after my fish recipe from Fiji ruined his dinner plans, I decided it'd be better to just not subject him to it anymore. Which is perfectly fine, he has endured a lot of new and unique aromas since I started this so I'll give him a break with the fish thing. Anyway, he had to go out of town for a couple of days so I hurried up and made a fish stew to eat while he was away! Plokkfiskur isn't difficult to make and it is closer to what we would call a chowder than a stew but it was so bland I didn't care for it. I seasoned it with roughly a buttload of salt and pepper but the white fish, potatoes, and onions just didn't bring much to the table. It didn't taste bad, it just didn't taste like much of anything. I did have to use lactose-free whole milk and vegan butter but I've used them in similar foods and enjoyed the final product so I don't think the blame lies there. I'm just used to more highly-seasoned things I guess and my palate can't appreciate plokkfiskur. I will not make it again.

(Hungarian Beef and Onion Stew) CLICK HERE FOR THE RECIPE I USED Goulash would have been the easy choice here but I've made it before and I felt like that would be cheating. The goal is to try new things. Without having to travel. If you are not a fan of paprika, scroll on by because paprika plays a huge role in this recipe. And you want to use good paprika, not the jar that's been in the back of the cupboard for years or the one that's been in your spice rack since you were gifted that spice rack when you got married more than 5 years ago. Old paprika is flavorless paprika. The ingredients for this stew were easy to come by and, if you've made beef stew, you can make this. I did have to break out the mortar and pestle to grind up the caraway seeds but that wasn't especially difficult. Crushing them was therapeutic... Anyway, the end result is a hearty flavorful stew that would probably pair well with just about any carb. I ate it over mashed potatoes because I've been on a mashed potato kick lately and it was delicious. It would be great with spätzle , egg noodles, boiled potatoes, hot fresh bread, or with plain white rice. This is definitely a meal better suited to colder days than summer temperatures but I still managed to enjoy it in June and would eat it again!

CLICK HERE FOR THE RECIPE I USED These Honduran enchiladas are not like other enchiladas. They're seasoned meat, cabbage, chimon (sort of like a pico de gallo) and other assorted toppings on a fried corn tortilla. They require a lot of chopping and prep work and, to be honest, I didn't find them worth the effort in the end. I did not like the tomato sauce and ended up topping them with Ortega taco sauce instead which had much more flavor. I feel like the meat mixture could have benefited from more pepper and cumin. It just wasn't especially flavorful, as is. The chimon was great, very refreshing and flavorful but not flavorful enough to punch up the entire enchilada. These weren't terrible but I don't think I'll make them again because they weren't terribly exciting either. I will eat the leftovers but there will be adjustments and additions made to improve the overall flavor.

CLICK HERE FOR THE RECIPE I USED Boulèt is basically meatballs with a well-seasoned (with garlic, thyme and parsley) onion and tomato sauce. The flavor profile was close to but still recognizably different from Kofta Challow from Afghanistan or Riza Kufta from Azerbaijan. I really enjoyed both of those and I really enjoyed Boulèt too! It wasn't difficult to make but, once the meat has been mixed with the vegetables and seasonings, it needs to rest in the fridge for several hours with occasional mixing so it does require attention throughout the day but you can do other things during this resting time. I dirtied a lot of dishes making this because I'm a firm believer in mise en place and I needed to create two categories of ingredients to set out before cooking. (One for the meatballs, once for the sauce. ) Having everything portioned out ahead of time makes the cooking process more organized and less stressful but it also creates more dishes but that's a price I'm willing to pay. Anyway, I ate the Boulèt over basmati rice and it was a delicious and filling meal. I think it would also be good wrapped up in some kind of flatbread because it's not especially saucy. The recipe makes just enough sauce to give a little extra oopmh to the meatballs but not enough to soak through anything. The recipe made a lot so I will be having leftovers for a bit and I'm 100% fine with that because I enjoyed it so much. I would definitely eat it again in the future!

CLICK HERE FOR THE RECIPE I USED Guyanese cuisine has been influenced by all kinds of people throughout history and, as a result, has a wide variety of types of food to enjoy. And everywhere I went in my search for a recipe for Guyana, their Chow Mein was mentioned so I decided to just give it a shot and see how it differed from Chow Mein from other countries. I ordered cassareep sauce (a thick black sauce made from the cassava root) from Amazon and rolled with it. It required some time to prep everything but none of the prep was difficult. I also cheated on part of the prep by buying a bag of coleslaw that contained the cabbage and carrots needed for the chow mein and it made life a little easier. The cooking process itself required a little planning, time management, and a large wok. The end result? Well, it turns out I'm not a huge fan of cassareep sauce. It adds a hint of a bittersweet flavor to the overall dish that is just not my jam. I drizzled some soy sauce over it and that, somehow, balanced the flavors better for me. The recipe does mention substituting with soy sauce or coconut aminos instead of cassareep sauce but I wanted to make it as authentic as possible and give cassareep sauce a chance. And I did. And then I added soy sauce. This made a lot so, with the help of soy sauce, I will be eating leftovers for a bit but I will not make this again. Sorry, cassareep, I tried!

CLICK HERE FOR THE RECIPE I USED Cafriela de Frango is a type of spicy grilled chicken that involves marinating the chicken in a chile lemon marinade for a few hours then partially cooking it on the stove before finishing it up on the grill. And it is really really good!!!! It has a great fresh taste that would make it part of a perfect summer meal! I did make a couple of changes but they worked out! I used 2 large Serrano peppers in the marinade instead of the 5 "hot chiles" in the ingredients list. The chiles in the photos of the recipe steps are tiny in comparison to the Serranos I had on hand so 5 giant Serranos would have been way too much. Serranos are the hottest pepper I can handle so, when a recipe calls for spicy peppers, I turn to them. And, thus far, they've worked in everything. I did not finish the chicken on the grill. The weather was not conducive to grilling so I finished it in the air fryer. And it turned out great. The chicken (I used thighs) was cooked all the way through and the skin was flavorful and crispy. I'd do it again if grilling was not an option. I wasn't really sure what to eat with the chicken so I ate it and the sauce over some leftover basmati rice with a side of tomatoes and I enjoyed it. A potato or macaroni salad might go well with it too. Or fries. Or anything that plays well with spicy lemony flavors. I would definitely eat this again!

CLICK HERE FOR THE RECIPE I USED Kansiyé is a beef stew made with onions, garlic, tomato sauce, and peanut butter. I use Justin's brand peanut butter in savory dishes. JIF, Skippy and other major brands are too sweet. Justin's has no added sugar! It was really easy to make, you brown the meat and then just throw everything else in the pan with it and let it cook for an hour or so. I ate it over rice and loved it. It has a comfort food feel to it and I can see myself definitely making this again in the future.