International Diners Club

Plentiful farmland, seas, and jungles, combined with a mix of cultural influences, have made Costa Rica a Latin American food destination. Costa Rican food is rich in fresh vegetables, delicious tropical fruit, and abundant seafood.

If couscous remains the traditional dish of Tunisian cuisine, the most consumed dish in Tunisia is pasta. There are many varieties such as nouacers – squares and steamed – rechta – noodles -, m’hamsa or stuffed pasta. They are usually served in soup or with meat, tomato sauce, chickpeas, peppers and spices.

Croatian cuisine can be divided into several distinct cuisines each of which has specific cooking traditions, characteristic of the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants. Pasta, vegetable stews, and soups being the most popular dishes across the country.

Portuguese dishes include meats, seafood, vegetables and legumes, and desserts . Portuguese often consume rice, potatoes, sprouts (known as grelos), and bread with their meals as there are numerous varieties of traditional fresh breads.

There is no singular dish that represents all of Kenya’s wide cuisine. Different communities have their own native foods. Staples are maize and other cereals depending on the region, including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Kenya’s coastal cuisine is unique and highly regarded throughout the country.

Dairy, meat, and bread are essential staples in the Kosovo diet, as are fruits and vegetables. Dishes vary from winter to summer, and fresh vegetables, such as the famous Kosovo tomatoes and cucumbers, are consumed during the warm summers, while pickles are plated in the winter. Traditional food in Kosovo, such as flija, pies, stuffed peppers, kebabs, bureks, and sarma, are typical across all regions, with slight variations from one region to another.

The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As an island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences.

Colombian cuisine is a diverse display of the vibrant flavors from Latin America and South America. Known for its use of fresh herbs, spices, and vegetables, as well as an emphasis on stews and soups. It is also known for its street food, which include empanadas, chorizo, fried plantains, arepas, chicharrons, tamales, and more.

This month is a journey to Latvia. Common ingredients found in Latvian dishes include potatoes, wheat, barley, cabbage, onions, peas, eggs, and pork. Because of the pronounced four seasons, Latvian food is distinctly seasonal.

The Kingdom of Thailand, formerly known as Siam, is often referred to as “the land of smiles”. Thailand, like many other countries in southeast Asia, has many street vendors. People eat delicious and healthy snacks throughout the day rather than cooking at home. Rice is eaten everyday. In fact when you greet someone, it literally translates to, “Have you eaten rice?”

Iceland has a variety of interesting foods. Some we plan to try while others we will just mention. For some of the more traditional foods like fermented shark, sheeps head, or ram’s testicle we will leave it up to you if you would like to be adventurous and give them a try. In the meantime, we will try such staples as Rye bread, baked fish, and caramelized potatoes and bread.

Swiss food has strong influences from French, German and Northern Italian cuisines, as well as from having been an agricultural country. That’s why many traditional Swiss dishes center on a few basic but delicious ingredients, such as potatoes and Swiss cheese. It’s likely that you have already been enjoying various Swiss foods— for example, they invented cheese fondue and are well known for their chocolate. Quiches and tarts are also very popular and wild game is still popular on the menu. A fun fact: in Switzerland, there are more than 450 varieties of cheese and 400 types of bread.

This month is a journey to Greece. When I think of the food in Greece staples like
honey, spinach, olives, aubergines, lamb, feta & nuts come to mind. We hope this
month’s tasting tour gives us a chance to try some old favorites and maybe try something new to our kitchen’s repertoire.

Finland is a Nordic country and shares borders with Sweden, Russia, and Norway on the northern border. In Finland the best way to describe the cuisine is seasonal, local, and healthy. The diet consists of whole grains, seasonal fresh berries and vegetables, fish, and meat.

At one time called the “breadbasket of Europe,” Ukraine has a subtropical climate which has allowed a big variety of grains and livestock to flourish. A few important staples are often found in soups as well as salads: beets, potatoes, cabbages, grapes, beans, mushrooms, and various meats. In Ukraine, a light breakfast is common, with the largest meal being in the afternoon. Dinner is typically served around 6 or 7 PM and is a time for families to gather. It’s not typical to eat out in restaurants frequently.

Nigerian meals are typically high in protein, fats, and carbs. They are often a soup or stew that might be served with rice. The dishes have bold, strong flavors using nuts, seeds, beans, eggs, and lots of peppers. Yorubas believe that eating peppery or spicy food improves one’s quality of life, which is backed up by a Yoruba saying: “A soul that does not eat pepper is a powerless soul.” So, the more pepper you eat, the stronger you become and the healthier your immune system will be.

The Indonesian kitchen is extremely functional, and cooking is a relaxed affair, with simplicity at the core of all the dishes. There is an open‐minded attitude towards ingredients and preparation ‐ no strict rules, no right or wrong ingredients, just an understanding that most dishes begin with a spice paste, laced with chilies. Street food is popular in the cities, and most Indonesians eat at least one meal out each day. This is not surprising, given the dazzling range of tempting snacks on offer at stalls and roving vendors on every street.

Azerbaijan is a small country with a rich history. Located on the Caspian sea, it borders Iran, Armenia, Türkiye, Georgia, and Russia. They are a country located on the boundaries of Eastern Europe and Western Asia. This has influenced their food greatly with staples like yogurt, fresh vegetables, dried fruits, fish from the Caspian sea, and meat such as lamb and beef, and rice. Black tea is the national drink. Meals are not usually served as courses but typically are served all at once.

Brazil is a very diverse country, and its food reflects that. Brazil is famous for its Bahian food, with a combination of Portuguese and African influences. In this style of cooking, Brazilians mix together the ingredients in one pot and then serve them over a bed of rice or cornmeal. Also, Brazil has a huge selection of tropical fruits and is the world’s largest producer of coffee. Brazilian people are known for being friendly and family-oriented, and spending quality time together during meals as a family is valued.

Thousands of castes and tribes exist in India, along with sixteen official languages and several hundred dialects, six major world religions, and many ethnic and linguistic groups. Food in India is an identity marker of all this and more. How one eats, what one eats, with whom, when, and why, is key to understanding the Indian social landscape as well as the relationships, emotions, statuses, and transactions of people within it. Spices are pivotal to Indian cuisine, and meals typically include a base of some kind of starch, a vegetable or meat curry, and a lentil-based stew. Rice is a symbol of wealth in Indian culture, with the most popular variety being basmati rice.

Japanese cuisine drew inspiration from a variety of countries, mostly Korea, China, but to a lesser extent Spain, and Portugal, and Germany as well. The traditional cuisine of Japan is based on rice with miso soup and other dishes, and there is an emphasis on seasonal ingredients. Side dishes often contain fish, pickled vegetables, and vegetables cooked in broth. Seafood is central, typically grilled, but also served raw in sashimi or in sushi.

Food in Türkiye is very family-oriented, and therefore traditional cuisine has a strong emphasis on connection and sharing. While breakfasts and lunches are typically quicker and lighter during the week, consisting of seasonal foods, traditional breakfasts on the weekends can last for hours, and consist of multiple smaller dishes to be shared with everyone in the family. It’s worth noting that Türkiye boasts the world record for largest per capita consumption of bread, at 440 lbs., per person per year. Bread is traditionally served at every meal, regardless of what’s being served. At night, the tradition of “yatsilik,” where seasonal fruit and nuts are served, is common.

It’s custom in Spain to eat lunch and dinner much later than in the United States, with lunch at around 2 PM to 3 PM and dinner around 10 PM to midnight. Lunch is usually the biggest meal of the day, and is traditionally followed by a short nap, also called a “siesta.” Dinner is lighter, and often people of all ages (including kids) gather outside with friends after, with a strong emphasis on community and connection. It is not uncommon to see families outside with friends and neighbors at midnight.

In Spain, the motto is “eat when you drink, drink when you eat” –and tapas would seem to have been invented for just this. Tapas are finger food, a choice of delicious morsels to tempt the drinker to have another glass and with it another tapas dish. They range from simple dishes of olives and nuts to richly flavored shellfish and tidbits on skewers. While tapas is traditionally in the evening, in Spain it is common for adults to stay out much later on average than is popular in the United States.

The Czech Republic has a very traditional meat-and-potatoes cuisine, with dishes heavy on gravies and root vegetables. Winter is perhaps the best time to try Czech food when hearty soups take center stage. Known for their dumplings, Czech traditional foods also include carp and wild mushrooms from the forest.

Argentina has cultural and culinary diversity, with 35 indigenous tribes and many immigrants. It has the largest number of immigrants outside of the U.S! Between 1853-1955, 6.6 million immigrants landed in Argentina. Spaniards, Italians, Scottish, Welch, Germans, Scandinavians, Russian and Japanese immigrants all brought their own cooking techniques and ingredients, creating a unique blend of culinary cultures. In particular, Italian cuisine is very prevalent, with pasta and pizza found everywhere. Local ingredients include corn, sweet potatoes, squash, and melons. Argentina is well known for beef, and in some regions, so is lamb and goat. Empanadas are also extremely popular and delicious, coming in a variety of shapes and varieties.

Egypt is located in the northeastern region of the African continent, bordering both the Mediterranean and Red Seas. Wall paintings and carvings have been discovered on tombs and temples, showing large feasts and a variety of foods. Many of these ancient foods are still eaten in Egyptian households today. Peas, beans, cucumbers, dates, figs, and grapes were popular fruits and vegetables in ancient times. Wheat and barley, ancient staple crops, were used to make bread and beer. Fish (often salted and dried in the sun) and poultry were also popular. Whether you’ve never tried Egyptian food or you’re obsessed, you’ve come to the right menu!

When you think of French cuisine, what comes to mind? French pastry such as crepes, croissants, eclairs, and baguettes are all commonly enjoyed foods with a French origin. In the past, feasting was very common for wealthy individuals in France, but modern French cuisine places an emphasis on moderation and quality over quantity, using lighter, seasonal ingredients, a shift which began in the 1800s. Roman and Italian influences are also credited with helping shape modern French cuisine into what it is today. Our French menu is sure to elevate your cooking game and leave everyone wanting more!

Prehistoric German food likely consisted of early forms of wheat, barley, milk, butter, cheese, and occasionally meat products, which were served most often during feasts. The earliest spices in German cuisine were parsley, celery, and dill, which are still used today. German cuisine draws heavily upon seasonal dishes, and there is a wide variety of regional differences. Modern German cuisine is well known for its roasted meats, fish, and bread. Mustard, horseradish, and juniper berries are also popular spices.

Do you love Italian food? Who doesn’t! Much of Italian cuisine can be traced back to ancient Rome. As the Roman Empire conquered various nations, the spices and ingredients of these lands were incorporated into Roman cuisine. Pasta, one of Italy’s most famous food items, can be traced back to the Etruscans who conquered Rome in 800 BC. Food historians have identified a mural in an Etruscan tomb which shows cooks mixing flour and water, with tools such as a rolling pin and a cutting machine, to produce pasta.

Holidays are always a time of sharing traditions, whether it be through food, or how we give to others. Holiday cookies are a big part of traditions in America, but also traditional in other parts of the world.  Check out some of the best recipes from around the world to add a new cultural tradition to the holiday cookies you may already make. Whether you’re hosting or have hosted a student from one of these countries, or simply like to learn about other cultures and new recipes, these cookies will be a great addition to your holidays.