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You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
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This is a fantastic dish that I came across when I was researching Caribbean food on the Internet. The recipe was cryptic—just a list of ingredients with no measurements or instructions. But I was so intrigued by the use of curry, black pepper, and Angostura bitters that I developed my own method (and added fresh herbs). This pilaf is substantial enough to eat on its own, but heavenly when served alongside grilled fish or shrimp.
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Although this dish has its origins in the Caribbean, it can be found in Florida and any other area in which there are Jamaican or Caribbean immigrants. It makes a hearty side and a good accompaniment to roasted pork loin.
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Here are two versions of this delicious sweet-and-sour dish, which is prepared at roadside stands and restaurants on many Caribbean islands: Pan-cook it in the winter, grill it in the summer. Serve it with Coconut Rice and Beans (page 516).
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The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.
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A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.
Vegan
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Local island vegetables are used in this colorful dish offered at Jake's in Jamaica. Serve with brown rice or as a side dish with fish or chicken.
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Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort.
As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.
Recipes
Rum and spices-classic Caribbean ingredients-also happen to be the classic ingredients in the traditional English steamed pudding. This lovely version of the Christmas dessert is from the Grand View Beach Hotel, Villa Point, St. Vincent and the Grenadines. Begin preparing it at least one day before serving.
Recipes
This classic Caribbean cocktail combines crushed ice with spirits and citrus, "swizzled" into something between a julep and a grown-up snow cone. Frosty and tropical, it's the quickest way to channel island time.
2.3
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This variation on the "little swamp" theme features sourdough bread and those ever-appealing Southwest seasonings: fresh chilies, cilantro, cumin, and corn.
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Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.
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Articles
(79)
Culture
On a weeklong cruise, my son and I traded mega-ship buffets for locally sourced feasts, elegant plant-based dining, and midnight nachos and burgers.
Amanda Eyre Ward
Culture
Restaurants
Andrew Knowlton
Lifestyle
Jon Paul Buchmeyer
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Shopping
The chef and artist behind Yardy shares his favorite hosting gifts and ways to make your home feel special when having guests over.
Brittany Loggins
Restaurants
In fits and starts, great Caribbean resorts are phasing out flown-in foods in favor of locally grown organic fruits and veggies and sustainable fish. Here's where to find them.
Jon Paul Buchmeyer
Videos
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Here’s a thought exercise: If Texas was a Caribbean island, what would the local cuisine look like? Spend a day with Harvard Aninye, the chef de cuisine at Austin’s hottest Caribbean restaurant Canje. “We are authentic, we are in no way traditional. We'll serve the food that your grandmother would make if she lived in Texas.”
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In this edition, we highlight The Global Ambassador in Phoenix, Arizona, Dawn Ranch in Guerneville, California, and Maroma, A Belmond Hotel in Riviera Maya, Mexico. Presented by Capital One.
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."