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Focaccia Romana is an Italian fluffy bread topped with various ingredients, then baked to golden perfection and served with pasta or meat. The Tomb Raider Cookbook's recipe tops it with with flaky salt (I used sea salt), garlic, rosemary and plenty of olive oil, all of which soak
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Post-Expedition Cocoa is the Tomb Raider Cookbook's version of hot chocolate. Is it a groundbreaking recipe? No. Is it comforting, warming and nourishing nevertheless? Yes, yes, and yes. Specifically, this recipe is a dry mix you can either take with you on an expedition, or enjoy after
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Irish Stew is a classic from... Ireland, classically made with mutton or lamb, potatoes, carrots, onions and a rich stock. It's the Irish version of beef bourguignon and an incredibly flavorful and economic dinner. The Tomb Raider Cookbook's recipe for it sticks closely to tradition, and
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Kofta Kebabs are a meat dish from the Arabic world, often served as either a kebab, meatloaf or meatball and made with ground beef or lamb. In the Tomb Raider Cookbook's case, it's lamb, and the dish is inspired by Egypt with grated garlic, chopped parsley,
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Buranelli are Venetian butter cookies, commonly shaped like a ring or a backwards S. They make a delightful treat to have with a cup of tea or coffee. This is one of many European recipes in the Tomb Raider Cookbook, and I made a batch of them on a sleepy
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Kati Rolls are a street food snack from Kolkata, India, which is a paratha or roti flatbread wrapped around a filling, which can either be meat or a vegetarian alternate. In the Bengali language, "kati" means "stick". The Tomb Raider Cookbook's recipe for Kati
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Lefse is a soft flatbread or pancake from Norway, made with mashed potatoes and slightly sweetened, then griddled and served with butter and cinnamon sugar. They were the next Tomb Raider Cookbook dish I made, and the bulk of the work was done a day in advance, making them even
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Okonomiyaki is a cabbage fritter from Japan, using shredded cabbage that's dipped in a batter with bacon, scallions, pickled ginger and/or other flavorings, then pan-fried until crispy and served with toppings like a soy ketchup sauce, bonito flakes, kewpie mayo, scallions and furikake. It's
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One of the dishes, or rather drinks, that most intrigued me in the Tomb Raider Cookbook has been Po Cha (pronounced "paw cha"). It's a Tibetan recipe for butter tea, consumed by the people there because it's highly caloric, warming and life-sustaining in
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Soon after Curried Trail Mix, I made Mango Sticky Rice, a Thai dessert, from the Tomb Raider Cookbook. The recipe has instructions for cooking the rice in a steamer basket, which is what they would traditionally use in Thailand, but it says you can easily use a rice cooker. I
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The next dish I made from the Tomb Raider Cookbook was Curried Trail Mix, a snack in the Asia & Oceania chapter. While many of the recipes have a country of origin, this does not, so it's more or less an invented recipe inspired by Asian flavors. Curried
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The next dish I made from the Tomb Raider Cookbook was Seaweed Salad, a recipe of Japanese origin. The recipe recommends using wakame, a sweet variety of seaweed, but I used nori, the same kind you'd use to make sushi rolls. Whatever you use, the seaweed is tossed