Travel has always been one of my favorite sources of inspiration — especially when it comes to food. A new city, a market stall, a borrowed recipe — it all reshapes the way I think about cooking.
But lately, like many of us, my travel has slowed. And with that, the rhythm of my meals started to settle into routine. Nothing wrong with comfort food, but I missed the sense of discovery.
So I made a game out of it.
1. Pull up a world map
2. Point to a place — any place
3. Move a little: left, right, up, diagonal
4. Land somewhere new
5. Look up a traditional recipe from there and try it this week
The idea isn’t to cook perfectly or authentically — it’s to stay curious. To bring a little sense of place back into the kitchen, even if you’re not going anywhere.
Here are some of the dishes I’ve uncovered (or added to my list) using this method — each one tied to a real place, a real palate, and a real sense of culture:
Cazuela Patagónica (Patagonia, Argentina)
A hearty mountain stew made with lamb, squash, corn, and native herbs. Warming, earthy, and often cooked over an open fire — it’s comfort food for cold landscapes.
Shan Noodles (Myanmar)
A tangy, chili-laced rice noodle dish with ground chicken or pork, fresh herbs, pickled greens, and fried garlic. Silky, spicy, deeply textured — it’s street food at its best.
Westfälischer Pickert (Münster, Westphalia, Germany)
Potato-meets-pancake: grated potato mixed with flour, egg, and raisins, then griddled. Traditionally served with butter, jam, or liverwurst — an unexpected balance of savory and sweet.
Steirischer Backhendlsalat (Graz, Austria)
Crispy fried chicken served over a tangy pumpkin seed oil-dressed salad. An Austrian classic that’s all about texture and acidity — crunchy, rich, and fresh.
Kärntner Kasnudeln (Carinthia, Austria)
Hand-folded pasta pockets filled with herbed cheese and potato, often served with browned butter. Think ravioli with Alpine soul.
Kjøttkaker (Svalbard, Norway)
Norwegian meatballs simmered in brown gravy, usually served with potatoes, lingonberry jam, and cabbage. Cozy and grounded — the kind of dish that makes you feel taken care of.
Nova Scotia Donair (Canada)
Spiced ground beef in soft pita, topped with sweet garlicky sauce, tomatoes, and onions. Like a gyros with a Nova Scotian twist — messy, nostalgic, unforgettable.
Poulet Provençal (Marseille, France)
Chicken braised with tomatoes, olives, garlic, and herbs de Provence. Rustic and fragrant, like something simmering on a grandmother’s stove in the south of France.
Kotlet Schabowy (Rewal, Poland)
Crisp, golden pork cutlet — a close cousin of schnitzel — often served with boiled potatoes and a cucumber-dill salad. Straightforward, satisfying, and a staple of Polish home cooking.
Goulash alla Triestina (Trieste, Italy)
Beef stew with paprika, caraway, and wine — influenced by Central European flavors. Rich and aromatic, served with polenta or gnocchi.
Shopska Salad (Bulgaria)
Diced tomatoes, cucumbers, peppers, onions, and brined white cheese — like feta, but sharper. Dressed with vinegar and oil, it’s bright, clean, and built for summer.
Farcellets de Col (Belarus)
Cabbage leaves filled with pork, rice, and aromatics, simmered in tomato broth. Hearty and generous, it’s a dish built for sharing.
Pancit (Philippines)
A family of noodle dishes — often rice noodles sautéed with vegetables, soy sauce, and meat or shrimp. Each version is tied to occasion and family tradition.
Buuz (Mongolia)
Thick-skinned steamed dumplings filled with seasoned mutton or beef. Eaten by hand, built to travel, and full of slow-cooked depth.
Arroz Brut (Mallorca, Spain)
Translates to “dirty rice” — a rustic, brothy rice dish cooked with meats, mushrooms, and spices. Deep, wild, and flexible based on what’s on hand.
Frango Piri-Piri (Portugal)
Grilled spatchcocked chicken brushed with spicy, citrusy chili sauce. Smoky, fiery, and totally craveable — a backyard staple.
Boeuf à l’échalote (Limousin, France)
Tender beef steak with a shallot pan sauce — minimal ingredients, maximum flavor. Classic bistro food that never goes out of style.
Salted Butter Roasted Chicken (Saint-Malo, France)
Whole chicken roasted in generous salted butter, often with herbs and root vegetables. Simple, golden, and deeply French.
Carbonnade Flamande (Marle, France)
Flemish-style beef stew braised in dark beer with onions and mustard. Rich, tangy, and best eaten with crusty bread.
Moules Frites (Lille, France)
Steamed mussels in white wine, garlic, and herbs, served with crispy fries. A Northern French classic that’s all about balance: briny, buttery, crisp, and soft.
These dishes aren’t meant to replace travel. But they can bring a little bit of the world to your kitchen. And sometimes, that’s enough to shake things up — to remind you of how much there still is to taste and learn, even from home.
So if your cooking feels stuck, look at a map. Pick a place. Cook something you’ve never made before.
