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04/15/2013
Airmail
Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly version of a daiquiri.
Issue #156
04/15/2013
Beach Towel
This fruity frozen daiquiri is a great dessert drink.
Issue #156
04/15/2013
Blackberry Blast
Agricole rum, made from fresh sugarcane, adds rich flavor to this fruity version of a frozen daiquiri.
Issue #156
04/15/2013
Classic Daiquiri
A crisp white rum is perfect for this elegant classic cocktail recipe.
Issue #156
04/15/2013
Hemingway Special
At Havana, Cuba's El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway.
Issue #156
04/15/2013
Jasper's Jamaican
This Jamaican-style daiquiri calls for rum from its 264-year-old Appleton Estate.
Issue #156
04/15/2013
Kapu Kai
This twist on a daiquiri comes from Jeff Berry and Annene Kaye's Beachbum's Grog Log (SLG, 1998).
Issue #156
10/30/2012
Pepper Pot
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
09/06/2012
Caribbean Oxtail Stew
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
Issue #150
04/13/2012
Cuban-Style Ropa Vieja
This version of ropa vieja is made with beef and accented with olives and capers.
Issue #146
01/31/2012
Jamaican Jerk Chicken
Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
Issue #144
12/22/2011
Sancocho (Chicken and Root Vegetable Soup)
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
Issue #143
12/14/2011
Tostones con Camarones Guisados (Plantain Fritters with Stewed Shrimp)
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Issue #143
12/08/2011
Mallorcas (Puerto Rican Ham and Egg Sandwiches)
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
Issue #143
11/10/2011
Piononos (Fried Plantain Meat Pies)
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
Issue #143
11/10/2011
Pernil Asado (Roast Pork Shoulder)
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
Issue #143
11/10/2011
Sofrito
This multipurpose seasoning base forms the foundation of numerous dishes in Puerto Rico.
Issue #143
11/09/2011
Guineos en Escabeche (Pickled Green Bananas)
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Issue #143
11/09/2011
Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Issue #143
11/09/2011
Almojábanas (Cheese Fritters)
These frituras, or fritters, are a popular snack in Puerto Rico.
Issue #143
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