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Globally Inspired Moveable Feast Recipes

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Though the recipes on Moveable Feast with Fine Cooking are always sourced to the location of the episode, the inspiration can come from all over the globe. This collection is just a sampling of the far-flung destinations that inspire our chefs.

  • Moveable Feast

    Hiramasa Crudo with Yuzu Kosho & Fried Quinoa

    As the name implies, finger limes are roughly the shape and size of a finger. The interior of each lime contains small, individual vesicles, or pearls, filled with juice. They are a beautiful garnish for any dish that would be served well by a splash of lime juice.

  • Moveable Feast


    If you can’t find Florida lobster tail or royal red shrimp, substitute one large lobster tail and colossal size shrimp. The dish is traditionally made in a cazuela, a heafty, wide earthenware pot that retains heat well, but you can also use a heavy casserole or baking dish.

  • Moveable Feast

    Tempura Fried Opah with Pineapple & Thai Basil Salsa

    If you can’t find opah, you can substitute cod loin or haddock fillet. Furikake is a Japanese dried seasoning that typically consists of dried fish and seaweed, sesame seeds, sugar, and salt. It can be found in most Asian grocery stores.

  • Moveable Feast

    Spicy Snapper Ceviche

    The simple preparation of this dish belies its delicate flavor and elegant beauty. Success relies on three main factors: one, be sure to purchase only the freshest fish; two, use only the sharpest knife; and three, after combining all the ingredients, be sure that the fish is refrigerated for no more than 30 minutes before serving.

  • Moveable Feast

    Curried Lamb with Cucumber-Dill Raita and Cashew-Raisin Chutney

    Aromatic spices infuse this lamb curry with an exotic blend of flavors while coconut milk creates a creamy finish. Serve over basmati rice.

  • Moveable Feast

    Pork Chop Milanese with Belgian Endive and Treviso Salad

    Chef Hamilton’s pork chops were bone-in and cooked in clarified butter. However, it’s often difficult to thoroughly cook the meat close to the bone in bone-in chops, so we swapped them for boneless versions. You can also used olive oil instead of clarified butter to cook the pork. It doesn’t produce a chop that’s as rich and juicy as Chef Hamilton’s, but it’s a leaner alternative.

  • Moveable Feast

    Heirloom Bean Tostadas with Crispy Avocado

    Though we call for an assortment of canned beans for convenience, Chefs Feniger and Milliken used heirloom beans, such as scarlet runner beans, to dress up this recipe with color and flavor. If you can get your hands on some dried heirlooms, use a total of 1-1/2 cups dried beans, and cook them according to the Basic Beans recipe, before substituting them for the mixed canned beans below.  For the crispy avocado, make sure to coat the avocado completely with the rice-flour batter. Leaving bare spots will create a greasy taste.

  • Moveable Feast

    Soft-Shell Crab Laksa

    Laksa is a traditional spicy noodle dish of Southeast Asia (especially Malaysia). It’s chile-rich and bright with lemongrass and kaffir lime leaves, but has plenty of coconut milk to temper the heat. In this version with crab, it becomes a one-bowl meal.

  • Moveable Feast

    Goat Cheese Gnocchi and Zasugo (Pork & Short Rib Braise)

    Sugo is a long-simmered Italian sauce that often includes meats, such as pork or beef. Chef Estes's delicious version is aptly called "zasugo," after her Sonoma county-based restaurant Zazu. This rich, tender meat sauce ladled over feathery-light goat cheese gnocchi will satisfy your innermost desires for warmth and comfort.

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