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Welcome to Curious Cuisinière!

Curious Cuisiniere Duo

Curious What??

We get that a lot.

Cuisinière (pronounced kwee-ZEEN-yehr) is the French word for a female cook. This site was started when it was just Sarah running the show, but we both believe it’s a lot better now that Tim’s around to balance things out.

Travel the world from your kitchen.

Sarah and Tim are the travel-loving masterminds behind Curious Cuisinière. Our goal is to show you that experiencing new flavors and learning about culture doesn’t have to be saved for that once-in-a-lifetime trip. It can happen every day in your own kitchen.

Cultural flavors might seem like they require exotic ingredients or complicated techniques to prepare, but, in reality, the basic elements of cooking remain the same around the globe. By getting a little curious and creative in the kitchen you can discover new dishes and expose your family to cultures far and wide.

Food is a great way to satisfy that wanderlust if you’re a travel lover. It also offers a wonderful connection to your heritage and ancestors. We love connecting with where we came from by cooking up dishes that our grandparents or great-grandparents would have enjoyed. And, it is the perfect teaching tool for raising children with an appreciation for global traditions.

Here at Curious Cuisinière, our goal is not just to connect you with tasty global recipes, but we also want to help you understand the cultural history behind the dishes and to provide you with easy-to-use resources for understanding the ingredients and flavors.

Questions or comments? Reach out and contact us!

What are you waiting for?

Choose a country. Let us and our cultural expert contributors become your guides.

We all know that the best part of traveling is the food!

Curious Cuisiniere in Poland

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Friday 21st of April 2023

what does c stand for in your recipes?

Sarah - Curious Cuisiniere

Saturday 29th of April 2023

Hi Amanda. 'c' is a unit of volume US customary unit 'cups'. We are trying to get conversions added in our recipes, but it is a big undertaking. If you have questions on the conversion of a particular recipe, please leave a comment on the specific article and we will happily get conversions for you.

Dana Payne

Saturday 4th of February 2023

Sarah, I learned so much from watching a couple of your videos. Mincemeat pies, and Easter Bread. Looking forward to your new videos on YouTube, perhaps you might consider Vlogging this year? Thank you, Dana

Sarah - Curious Cuisiniere

Friday 10th of February 2023

Thank you Dana. I don't know if we'll do any vogging this year, maybe in the future. But in the meantime, I do have other recipe videos that we need to get onto YouTube. So glad you're enjoying them!

B. Blais

Monday 28th of March 2022

Hello Sarah, Quite by accident did my wife and I happen to discover your account regarding your maternal family’s appreciation for Pate Chinois. To this day, this blue collar meal is a favorite of ours that was passed down to our family by my mom and dad who were descendants of French speaking Canadians from Quebec Province, Canada. In the mid to the latter part of the 1500s Pierre Blais was an early pioneer to Quebec Province having migrated from France. In the late 1800s some of the Blais’ subsequently migrated to New England in pursuit of a better life and wages working in shoe manufacturing shops and textile mills, especially those which were located along rivers like the Androscoggin River in Maine - for example. My father’s family settled in the french speaking Franco-American city of Lewiston, Maine, where family favorite food recipes from Quebec Province had already found their way, including not only Pate Chinois, but crepes, meat pies, and salmon pies to accommodate the ‘no meat on Friday doctrine of the Catholic Church.’ To my great delight and appreciation my wife has perfected all of the Franco American recipes handed down to us by my parents. We have done the same with our children and grand children the most recent being our grandson who makes the perfect crepe not only for himself, but for his fellow firemen buddies in Charlottesville, VA. Sincerely yours, Bernard Blais Castle Pines, CO.

Sarah Ozimek

Saturday 2nd of April 2022

Thank you so much for sharing Bernard! How wonderful that you have preserved that food heritage for your children and grandchildren!


Friday 4th of March 2022

Do you have a recipe in Armenia of how they make their Dolma in Yeravan ?

Sarah Ozimek

Sunday 6th of March 2022

Hi Sheri. We do not, but take a look at this recipe and see if it may fit what you're looking for:

Della Blades

Monday 31st of January 2022

Thanks so much for the information you include with your recipes. It's so interesting learning about the his-herstory of each recipe before I head to the kitchen to try something out! Once preparations are underway (measuring, mixing, chopping, etc) my thoughts can't help but wander to those faraway places and people in distant times preparing food together, whose 'kitchens' would have been so different to mine, whose ingenuity made the essentials to our survival ever more delicious.

Sarah Ozimek

Saturday 5th of February 2022

Thank you Della. We're so glad you're enjoying the stories behind the recipes!

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