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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
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A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.
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Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
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Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
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Fresh taro root is simmered in a coconut milk sweetened with white sugar and palm sugar in this terrific Thai dessert.
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Savory buttermilk scones made with goat cheese and chives.
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Get Mexican Layered Bean Casserole Recipe from Food Network
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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.