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Caribbean
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04/12/2012
Cuban-Style Ropa Vieja
This version of ropa vieja is made with beef and accented with olives and capers.
Issue #146
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
10/19/2011
Conch Soup
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
Issue #142
10/19/2011
Vegetable Run-Up
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
03/15/2011
Haitian Stewed Chicken (Poulet Creole)
This traditional Haitian stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.
Issue #136
10/05/2001
Red Pea Soup
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
Issue #47
10/04/2001
Greens Soup
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
Issue #47
03/21/2013
Favorite Spicy Recipes
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
Does Not Apply
12/31/2012
Soup Joumou
This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it. After Independence, Haitians took to eating it to celebrate the world's first and only successful slave revolution resulting in an independent nation.
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12/22/2009
Braised Oxtails with Chorizo
This recipe is a fine introduction to oxtails, an inexpensive cut of meat that turns tender and delicious after a long braise. Chorizo sausage provides color and spicy depth to the sauce. Continue...
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Source: Food is Luv
12/21/2009
Hoppin' John
Black-eyed peas are simmered with ham hocks and rice to create a simple yet delicious and comforting dish.
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Source: What's Cooking America
11/19/2009
Puerto Rican Beef Stew (Sancocho)
Need a quick midweek dinner idea? Try chunks of tender beef mixed with fall veggies like sweet potatoes and squash in this filling one-pot meal. Continue...
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Source: The Noshery
08/06/2003
Plantain Tamales in Spicy Shrimp Sauce
Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
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02/06/2001
Miss Katie's Seafood Stew
What bahamians know as whelks are Cittarium pica, the West Indian top shell, a kind of marine gastropod. They're hard to find in this country. Periwinkles, small marine snails, are a good substitute.
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