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Recipes
Kelewele Plantains
A concoction of cayenne pepper, lemon juice, and chopped ginger atop an iconic South American cuisine. This is not only an easy recipe to make but can be ready in just under an hour. Serve warm and golden-brown.
Cookbook Club
Cast-Iron Fried Chicken With Banana Pepper Aioli
Served with a creamy banana pepper aioli, this fried chicken dish combines rich flavors with a hint of sweetness -- perfect for any occasion.
Recipes
Tortas de Pollo
A perfect easy lunch-- tortas de pollo are everyday mexican sandwiches that can be made simple or elaborate.
Recipes
Sanguche de Pejerrey o Pescado Blanco con Salsa Criolla
Made with crisp golden fish and spicy, sour onion slaw-- this sandwich recipe is a delicious lunch option.
Cookbook Club
Mediterranean Feta and Roasted Pepper Dip
The Mediterranean Feta and Roasted Pepper Dip is woven into Greece’s culinary fabric, and pairs harmoniously with roasted red peppers.
Recipes
Mister Mao’s Pani Puri
Sophina Uong shares her take on pani puri from her restaurant Mister Mao in New Orleans, hers incorporates fire water and strawberries.
Recipes
Butter Bean and Rice Pilaf with Dill and Feta
For a light and airy side dish or entrée this summer, try this simple and easy butter bean rice pilaf recipe.
Recipes
Country Captain Shrimp and Grits
Chef Sedesh Boodram combines two Lowcountry classics by adding an earthy, spicy country captain sauce to shrimp and grits.
Recipes
Hushpuppy Bread Pudding
Deb Paquette makes a balanced cornbread hushpuppy bread pudding with a black eyed pea whipped cream and mustard green boulis for New Years.