While I wrapped things up on my Middle Eastern Thanksgiving spread this past weekend, I have one more dish for your holiday table consideration just in cases that the flavors of the Middle East aren’t your cup of tea.  Maybe you prefer Caribbean.  Or French. Sri Lankan?  If any of the those sound more up your alley, I’ve got you covered.

 As you all know, part of the reason I do what I do is so that I can bring my love of travel eating into my everyday kitchen.  In short, to eat like I am traveling.  It just so happens that I recently met a woman who writes tips on how to live like you’re traveling.  Seemed only natural that the two of us should collaborate, and Thanksgiving as the setting seemed pretty natural.

A friendsgiving!

Mu Hsien asked me to create three different globally-inspired recipes for one traditional Thanksgiving ingredient, and I was more than happy to oblige. 

With the turkey, stuffing and cranberries probably already spoken for, I figured the best place to play a little was with some of the more…superfluous sides.  I wanted to mix it up and reinvent a previously unloved side dish into something that will cause a fight for the last bite.  Today, I’m picking on the sweet potato because more often than not, the marshmallow topped monstrosity is left forgotten to become more and more unappetizing as the night progresses.  My mom makes this every year and honest to God I have no idea why because I don’t think anyone eats it!  In an effort to give it some love, because I really do love sweet potatoes, I’m preparing this sexy spud three different ways-baked, smashed and whipped– with three completely different flavor profiles, in the manners of French, Caribbean and Sri Lankan. (more…)

I have now made the best thing ever. This Sri Lankan Rice and Beef Curry is possibly the best curry ever.

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