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Saveur (17)
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Recipe (17)
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03/06/2007
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
Issue #85
03/06/2007
A staple of Cuban cuisine, this garlicky, citrus marinade perks up any meat or seafood.
Issue #59
08/30/2005
Suckling pig is a popular special-occasion dish in the Jauco region of Cuba.
Issue #59
08/30/2005
As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor).
Issue #59
08/30/2005
This dish can also be made with fresh yellowtail or grouper.
Issue #59
08/30/2005
Calabaza (Cucurbita moschata), also known as West Indian, Cuban, or Caribbean pumpkin, is a large hard-skinned squash available in the U.S. at Hispanic markets.
Issue #59
08/30/2005
Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla.
Issue #59
06/14/2007
Fresh, unsmoked ham makes a delicious roast.
Issue #42
06/14/2007
This recipe, one of Cuba's favorite traditional dishes, is called ropa vieja ("old clothes") in Spanish, for its texture.
Issue #42
06/14/2007
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
Issue #42
06/14/2007
An important food staple in Cuba, malanga is used in many Caribbean dishes like these delicate fritters.
Issue #42
06/14/2007
Every Cuban cook has a version recipe of this classic dish of savory ground beef.
Issue #42
06/14/2007
We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.
Issue #42
06/14/2007
The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
Issue #42
06/14/2007
These croquettes can also be filled with chicken or tuna.
Issue #42
06/14/2007
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
Issue #42
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