In this issue
Issue #151[all previous issues]
Sort by: Recipes | Features
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
This delicious fall treat will pique the appetite even after all the excesses of the feast.
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
These banana tamales are a traditional Garifuna snack.
This spicy-sweet chicken stew gets a touch of tartness from fresh lime.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs.
These sticky-sweet fried pastries, drenched in a syrup of honey and orange flower water, are typical of the rustic desserts of Tunisia.