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Thursday, May 31, 2012 05:23 pm
Hot sauces made from Habañero peppers are endemic in the Caribbean, but seldom found elsewhere. I first tasted this riff on a traditional Caribbean Carrot hot sauce that substitutes sweet po...
Thursday, May 31, 2012 08:52 am
I’ve heard it over and over: People in the hottest places on the planet eat spicy-hot foods is because it makes them feel cooler. Really? For me, eating spicy-hot food on the high temperature/hu...
Thursday, May 31, 2012 07:44 pm
This classic condiment can be found on every table in Haiti, oftentimes even when there isn’t a table in that devastated and destitute country. I first heared of Picklese when I was researchi...
Thursday, May 31, 2012 07:57 pm
Rhubarb is at peak season right now, making this chutney a springtime specialty. It’s great brushed on grilled chicken (especially wings) or as an accompaniment to cheese and crackers. ...
Thursday, May 31, 2012 02:47 am
This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s ...
Thursday, May 17, 2012 01:45 pm
It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’...
Thursday, May 10, 2012 03:28 pm
They’re tiny, oh-so-sophisticated, and utterly delicious: In other words, the perfect ending to a meal or a day of homage to mothers. When I first made petit fours (the name comes from the Frenc...
Thursday, May 3, 2012 04:57 pm
With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta...

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