Tandoori chicken. Falafel. Pad Thai. Gnocchi. Souvlaki. Goulash. Roghan josh. Empanadas. Pastitsio. Baklava. Gado gado.

It’s good to live in a melting pot, isn’t it?  Practically everything we love to eat comes from somewhere else.  After reaching these shores, it usually makes a stop for a while at somebody’s little first-generation restaurant, hanging out there for a few decades before the native-born have the nerve to try reproducing it in their home kitchens.

Cooking Light Global Kitchen may not pass the newness test, but it doesn’t have to.  These are streamlined – but not dumbed-down – versions of global classics.  And they do the most important thing a recipe can do when it comes to cuisines you’re not that familiar with: they work.

Click here to read today’s review of  ‘Cooking Light Global Kitchen’ in the Boston Globe.   Hit the paywall?  Click here for the PDF version of this week’s ‘Cooking Light Global Kitchen’ review

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