Spot prawns are so sweet and tasty on their own that they only need a simple sauce, making this finger lime dressing a delightful accompaniment. Guests will be licking the shells and their fingers to get more citrusy crunch and pop from the “lime caviar,” and that’s what you want.
Fiambre, which means “served cold,” is only eaten in Guatemala on All Saint’s Day.
Finger limes, sometimes called “the caviar of citrus,” add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce.
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Get the recipe »
The custardy batter will puff like an enormous popover in the oven while remaining crisp on the outside and soft and chewy on the inside. Get the recipe »
Ackee, Jamaica’s national fruit, is the highlight of this hearty sauté.
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.
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.
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés. Get the recipe for Curried Chicken »
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.
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.
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney. See the recipe for Autumn Vegetable Patties »
This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. Get the recipe for Cranberry-Ginger Chutney »
The dessert’s delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water. Both the desserts need to be made at least a day before serving, and the ice cream can be made up to a week before serving.To save yourself more time on Thanksgiving day, you can also make the soup and the chutney up to two days ahead. Get the recipe for Pumpkin Cheesecake with Gingersnap and Hazelnut Crust »
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.
This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth. Get the recipe for Paprika-Spiced Cauliflower Soup (Karfiolleves) »
To ensure that this consommé is absolutely clear, a “raft” of ground beef and egg whites is created to absorb impurities, producing an elegant soup with concentrated flavor. See the recipe for Ochsenschwanzsuppe (Oxtail Consommé) »
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
Layers of spiced sweet potato cake alternate with marshmallowy meringue icing in a rich dessert that’s a riff on the classic Thanksgiving side.
This recipe was developed by Border Grill chef Mary Sue Milliken, who says, “At my restaurant, I use pastry flour for pie crusts, but I commonly find myself without at home, so here I’ve substituted all-purpose flour and cornstarch to achieve the same crispy tenderness. I love freezing fruit at its peak–sliced, sugared, and juicy, with tapioca added–so that a blast of summer is at my fingertips in the dead of winter.” See the recipe for Stone Fruit Pie »
When you caramelize Brussels sprouts in rich bacon fat, the sweet-salty combination is absolutely irresistible. See the recipe for Brussels Sprouts and Bacon »
Lime and jalapeño punch up this fresh, no-cook take on cranberry sauce. See the Cranberry Salsa recipe »
Baked Sweet Potatoes with Brown Sugar and Black Pepper
