|
54
results
|
||
|
Narrow Results
Topic
Recipe (54)
|
10/30/2012
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
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
10/19/2011
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Issue #142
10/19/2011
Ackee, Jamaica's national fruit, is the highlight of this sauté.
Issue #142
10/19/2011
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.
Issue #142
10/19/2011
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Issue #142
10/19/2011
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.
Issue #142
10/19/2011
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
10/19/2011
Bright and citrusy, this drink is associated with Christmastime in Jamaica, but it's refreshing on any morning.
Issue #142
10/19/2011
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
07/11/2011
Benjamin Jones of Clément rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink
Issue #140
03/16/2011
This traditional Haitian stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.
Issue #136
01/10/2011
This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth.
Issue #136
11/11/2010
Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era. This one uses Smith & Cross navy strength rum, "a bright and funky rum," Boelte said, "that pairs well with the flavor of the nutmeg." "Navy strength" means 57% alcohol, the proof stipulated by the British Royal Navy in the days when sailors were given a daily ration of rum. Boelte borrowed this classic Jamaican punch recipe from Erik Adkins, the bar manager at San Francisco's Heaven's Dog and Slanted Door restaurants.
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg:Nutmeg Cocktails for the Holidays Issue #134
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
06/11/2010
This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar.
Continue...
Issue #130
12/17/2009
PacifiKool Hawaiian Ginger Syrup and club soda make for a zingy alternative to ginger beer in this classic rum drink.
Issue #126
07/13/2009
You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami.
Issue #122
01/22/2009
This mildly spicy chickpea recipe is perfect served with puffy fried flatbreads and chutney.
Issue #117
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
