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Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
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Sweet limeade mixed with sweetened condensed milk makes a creamy, cold drink perfect for a sunny day.
Ingredients: fruit, water, sugar, condensed milk, ice
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This recipe whips up a whole pitcher of mojitos with plenty of mint leaves and limes for a refreshing summer drink. Pour one for you and 5 friends and enjoy.
Ingredients: sugar, fruit, rum, club soda
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
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This pizza-flavored quick bread recipe combines pepperoni, mozzarella, and sun-dried tomatoes in one easy loaf.
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Baby bok choy are coated in a gingery curry sauce and roasted for a quick and flavorful side dish. Add tofu and rice for a complete meal.
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A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.)
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Bread dough stuffed with layers of mortadella, capicola ham, Genoa salami, and provolone cheese bakes up into a hearty Italian main dish.