You might not be able to travel right now, but you can take your taste buds on a global excursion with these exciting (and quarantine-friendly, of course) recipes.


Monday: Chicken & Kimchi Bowls

Chicken & Kimchi Bowls
Credit: Photography by Christopher Testani

First stop, Korea! These spicy bowls are packed with protein from the sesame-soy chicken and runny poached eggs. Top with as much jarred kimchi as you'd like before chowing down.

Recipe: Try our Chicken & Kimchi Bowls

Tuesday: Grilled Eggplant Steaks with Herby Yogurt

Grilled Eggplant “Steaks” with Herby Yogurt
Credit: Photography by Christopher Testani

Head to the Mediterranean with this quick, easy dish. Eggplant's a great alternative to meat, especially if you're having a hard time finding meat at your local grocery store. Grill or broil the veg for a smoky, charred taste, then top with toasted walnuts for an earthy crunch.

Wednesday: Italian Baked Eggs with Eggplant & Tomato

italian baked eggs eggplant tomato 1018
Credit: Photography by Christopher Testani

Next stop: Rach's favorite place of all! Put an Italian spin on eggs with a marinara sauce base, diced pancetta, and plenty of fresh basil. Serve with one of the five loaves of sourdough you've got lying around. 

Thursday: Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice

Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice Recipe
Credit: Photography by Kate Mathis

Use frozen veggies and whatever spices you have in the pantry to make this meatless meal. For extra credit (or just a way to kill time, honestly), buy your spices whole, toast them, and grind them up yourself. 

Friday: Herby Peruvian Green Sauce with Roast Chicken

Herby Peruvian Green Sauce with Roast Chicken
Credit: Photography by Jennifer Causey

Head south for the last stop of your trip. This zesty, mouthwatering sauce will freshen up plain old chicken or whatever protein you have in your fridge. (We like it on beef skewers or fish tacos!)

Ingredient List

For the chicken & kimchi bowls:

  • 2 lb. boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tbsp. honey
  • 2 tsp. toasted sesame oil
  • 2 tbsp. canola oil
  • 1 cup roughly chopped scallions
  • 4 cups cooked rice
  • 2 small cucumbers
  • 1 1/2 cups chopped kimchi from a jar
  • 4 poached eggs
  • Toasted sesame seeds

For the grilled eggplant steaks with herby yogurt:

  • 1 cup crumbled feta
  • 1 scallion
  • 1/4 cup each chopped fresh mint and dill
  • 6 tbsp. olive oil
  • 1 large eggplant (about 20 oz.)
  • 2 tsp. ground cumin
  • Chopped toasted walnuts

For the Italian baked eggs with eggplant & tomato:

  • 4 oz. diced pancetta
  • 6 tbsp. olive oil
  • 1 large eggplant (about 1 1/4 lb.)
  • 1 jar (24 oz.) marinara sauce
  • 1/4 cup sliced fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 medium eggs
  • Toast

For the Indian spiced cauliflower with peas, peppers & basmati rice:

  • 2 tsp. each black peppercorns, cumin seeds, coriander seeds, and mustard seeds
  • 1 tsp. caraway seeds
  • About 2 tsp. chili powder
  • 2 tsp. ground turmeric or 1-inch piece of fresh turmeric
  • 1 cup basmati rice
  • Salt and pepper
  • 1 large head cauliflower (about 2 lb.)
  • 4 tbsp. neutral-flavored oil
  • 2 sweet (field or bell) peppers
  • 2 medium leeks or 1 large leek
  • 2 chiles (such as jalapeño, serrano, Fresno, and/or red finger chiles)
  • 1 1/2-inch piece of fresh ginger
  • 4 cloves garlic
  • A handful of fresh curry leaves (optional; available at
  • 1/2 cup Shaoxing rice wine or sherry
  • 1/2 cup peas
  • 1/2 cup vegetable stock

For the herby Peruvian green sauce with roast chicken:

  • 1 cup (packed) fresh cilantro leaves
  • 3 romaine lettuce leaves
  • 3/4 cup mayonnaise
  • 1/2 cup fresh mint leaves
  • 1/4 cup sour cream
  • 2 scallions
  • 2 limes
  • 1 small jalapeño chile
  • 1 clove garlic, grated
  • 1 whole chicken (3 to 4 lb.)
  • Cooked white rice