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Christmas (4)
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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
04/13/2012
This version of ropa vieja is made with beef and accented with olives and capers.
Issue #146
12/22/2011
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
Issue #143
12/14/2011
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Issue #143
11/09/2011
This satisfying rice dish is great served alongside roast pork or pasteles.
Issue #143
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
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
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
01/05/2009
This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America.
Issue #117
07/05/2007
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Issue #58
03/06/2007
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
Issue #50
10/05/2001
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
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
Issue #47
10/04/2001
Fungi (Caribbean "polenta") is a traditional accompaniment to fish and many stews and soups.
Issue #47
10/04/2001
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
12/31/2012
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.
Does Not Apply
12/23/2012
Celebrate Christmas with quintessential Puerto Rican holiday fare, from crispy plaintain fritters with stewed shrimp to classic pernil asado, roast pork shoulder with a spicy sweet sauce. Remember to serve plenty of coquito, a festive, tropical eggnog flavored with coconut and rum.
Does Not Apply
11/09/2011
A decadent and satisfying menu for an all-out Jamaican breakfast, including hominy, johnnycakes, ackee and saltfish, sorrel tea, and more.
Does Not Apply
08/30/2010
A trip back home inspired Flamboyant Eats to invent this unusual and healthier take on the popular Cuban sandwich.
Does Not Apply
Source: Flanboyant Eats
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