I’ve always loved teriyaki burgers like the Banzai Burger at Red Robin. Their take is a little watered down compared to this version, which uses CaJohn’s Black Garlic Sauce, nanami togarashi seasoning, and Hawaiian sea salt and King’s Hawaiian burger buns to really stand out. Note that the slaw requires advance preparation.
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
This recipe and others can be found in the 12-part illustrated series “A World of Curries.”
I’m in love with this Garlic Cheese recipe from Sharon Hudgins’ new book Food on the Move: Dining on the Legendary Railway Journeys of the World but if you find a pile of it dead in a ditch, blame my cardiologist.
This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
This is a simple and quick lacto-vegetarian recipe. This dish makes a good option for a picnic as well as a potluck party.
In Mexico, bakeries advertise different shapes of the bread for the holiday. The most common is round; others might be shapes of human beings, animals, especially rabbits in profile.